Ingredients
Puree
- 500 g parsnip
- 100 g feijoa, peeled
- 1 tablespoon Vegetable Stock Concentrate (EDC)
- 500 g water
Walnut and Parsley Pesto
- 60 g freshly shelled walnuts
- 1 large bunch of parsley leaves
- 45 g olive oil
- salt, to taste
Pork Roulade
- 3 fillets pork valentine
- 3 tablespoons walnut and parsley pesto
Steamed Green Beans
- 250 g green beans, top and tail removed
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add freshly shelled walnuts to mixing bowl and dry roast for 10minutes/100degrees/
speed 1.Add leaves of large bunch of parsley, olive oil, salt and pepper to taste. Blend 5 seconds/speed 5. Scrape down and repeat to achieve desired consistency.
Set aside and place in the fridge.
Describe the preparation steps of your recipe
Begin with creating the Parsnip Crisp garnish by peeling one parsnip, then peeling enough strips to create a nest like garnish for each portion.
Place strips in a bowl with a little olive oil and seasoning and combine. Arrange strips on a baking tray lined with baking paper and roast until golden and crisp in a moderate oven for 20 minutes.
Wash and scrub remaining parsnips (to save peeling) quarter and add to simmering basket inside mixing bowl. Peel feijoas and add to simmering bowl.
Pour 500 grams of water into mixing bowl and place lid in place to await for varoma dish with pork.
Lay one filet of pork on a sheet of gladwrap.
Spread 1 tablespoon of walnut and parsley pesto across the pork valentine.
Wrap the pork into a roulade using the plastic wrap to guide you, then secure the roulade by twisting the ends of plastic wrap.
Repeat for remaining pork.
Place roulades into the varoma dish. Sit dish in place on top of mixing bowl and steam 20minutes/varoma/speed 3.
Add green beans to top varoma dish and continue to steam 6 minutes/varoma/speed 3.
Remove pork from dish and allow to rest. At this point you may wish to brown the pork in a pan of melted butter to add more colour to the roulade.
Remove beans to thermoserver to keep warm.
Carefully remove basket of parsnip and feijoa with spatula. Set aside remaining cooking liquid in a jug for use at your descretion.
Tip parsnip and feijoa into mixing bowl with 1 tablespoon of vegetable stock paste and puree for 30seconds/speed 8. Scrape down bowl, add a little of the reserved cooking liquid if desired and repeat for 30seconds/speed 8.
Unwrap pork roulade and slice. Smear puree across the dinner plate and place pork slices on top. Bundle the beans beside the pork and garnish with the parsnip crisp.
Enjoy.
Walnut and Parsley Pesto
speed 1.Puree
Pork Roulade
Presentation
Tip
Pork fillets could be used in place of pork valentine. When using pork fillet you can go without the gladwrap around the meat during steaming. You would then serve the pesto as a side sauce with the meal.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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