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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Pork Wellington – by Patrick Roubequet

20 December 2007
Pork Wellington – by Patrick Roubequet

By Patrick Roubequet, development chef for the British Pig Executive (BPEX)

Ingredients (Serves 10)

250g onion, sliced
300g flat mushrooms, diced
50g butter
750g black pudding
5 pork fillets
100g butter
50ml oil
1.2kg puff pastry
50g egg wash
750g red wine jus

Method

For the stuffing, cook the sliced onion and diced mushrooms with butter, then add broken-up black pudding. Mix well and chill until needed.

Seal the pork fillets in hot butter and oil for five minutes. Roll the puff pastry into a rectangle, brush with egg wash and place a sealed and chilled fillet of pork on it. Top with black pudding farce and roll pastry over. Seal all of the edges and brush with the egg wash.

Chill for one hour before baking at 190°C for 20 minutes. Carve the fillet into four and allow two pieces per person.

Serve with red wine jus and some seasonal greens.

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