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I made this the other night and it was excellent. A true dinner party meal without the fuss and no one would be none the wiser as it tastes wonderful. You can prepare the pork rolls earlier so you can just put it all in a pan and leave it to cook so you do not miss out on socialising with guests. If you would like to see more photos of this or read more reviews please click here. This can also be made with veal or turkey escalopes but the sauce remains the same.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Pork escalopes or thin pork steaks
Salt and pepper
400g Good quality pork sausage
1/2 Onion, peeled and very finely diced
1 Teaspoon fresh mixed herbs or 1/4 teaspoon dried herbs
1 Teaspoon olive oil
4 Shallots, peeled and finely diced
2 Tablespoons plain flour
2 Tablespoons sun-dried tomato paste
750ml Medium sweet white wine
500g Fresh mushrooms, cleaned and thinly sliced
1 Teaspoon dried orange peel or grated fresh orange zest

Bouquet Garni

Bay leaf
Parsley
Thyme
Sage leaf
Kitchen string

Method

1. Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.

2. Mix the finely diced onion with the sausage meat and add the herbs – mixing well with your hands. Season with black pepper.

3. Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.

4. Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.

5. Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!

6. Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.

7. Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes.

To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.

Serve 2 paupiettes per person,I served mine with potato dauphinoise or you could serve with seasonal vegetables or rice or pasta.

All photos taken by me unless otherwise stated.

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I found this on Zaar on one of my regular chefs posts and I enjoy making a lot of her recipes so wanted to try this one. It was a throw together meal for her so her suggestion was to play around with spices ect.. which I did. I did not adjust too much as the beauty of this dish is its simplicity with also being a wonderfully flavoured dish. I felt you had to add the capers to make this a traditional Veal piccata (Lemon Veal) This is an Italian dish which I have eaten several times in restaurants, I just never made at home and I have to say at home is best because you can adjust flavours to suit your taste. I have listed the things I added in the ingrediants below but if you want to read more reviews of this and see the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini (mine were small so I made more so don’t be fooled by the photo)
flour, mixed with salt & pepper (I added about 1/2 teaspoon cayenne pepper)
1 cup chicken broth (I didn’t have this so I used 1 cup water with about 2 teaspoons chicken stock granules.)
1 lemon, juiced
4 Tablespoons dry white wine
1 Tablespoon chopped capers
2 tablespoons butter
1 lemon, sliced for garnish
fresh parsley (to garnish)

Method

1. Mix flour with salt and pepper to taste and cayenne.

2. Dredge veal in flour.

3. In a large skillet heat oil and butter, add scallops to skillet, in batches, cook 2 mins, flip and cook 2 minutes more.

4. Remove to ovenproof plate and place in preheated oven to keep warm.

5. Meanwhile add water, wine and stock to pan, reduce approx half.

6. Squeeze the juice of 1 lemon into broth, reduce until thickened slightly, about 5 Min’s add butter a bit at a time and whisk into sauce to thicken, add chopped capers.

To Serve: I served mine over fresh vegetables cooked in butter and garlic, topped with veal scallops, drizzled with sauce around dish and a little over the top. I served the rest of the sauce in jug on the table.

All photos taken by me unless otherwise stated.

Serves 4

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