Simon has been talking about opening a restaurant that concentrates mainly on stuffing – many different types of stuffing but mainly balls of tasty stuffing to serve with roast dinners. I prefer the idea of stuffing things – mushrooms, pork, etc.
Friday night ended up being mildly alcoholic in nature, we decided to meet some friends for a few quick drinks which turned into 4 or 5 drinks and dinner ended up being served at near on 10pm. It was however, absolutely delicious. Huge black mushrooms stuffed with tarragon, parmesan and cheddar and then baked for 15 mins.
This was followed by pork loin stuffed with feta and sage served with some quite delicious red cabbage and carrots cooked in honey and stock.The pork loin is stuffed and then pan fried to seal in the flavour, and then cooked in white wine, creme fraische and stock which creates a deliciously tasty sauce.