Pork fillet is easily the most delicious part of the pork carcasse IF it comes from a slow-grown outdoor fattened rare-breed or rare-breed cross pig with lovely dark meat and good intramuscular fat ..... LIKE OURS !! Also known as Pork Tenderloin our organic pork fillets are neat and small with a rich flavour.
BLANQUETTE OF PORK is easy to make. Here at Peelham we make it like this to feed 4-6 people: First get 4-6 Peelham Pork Fillets, 2 Leeks, 4 Sticks of Celery, a desert spoon of whole Fennel Seed, a Good Glug of White Wine, Double Cream, Butter or preferably Pork Lard made from Peelham Organic Pork Fat (see it here including recipe). Next dice the pork fillets and fry them in pork lard until they begin to brown. Seperately brown the leeks and celery and then mix the lot together, throw in the fennel seed, add salt and pepper to taste and than toss-in the glug of wine. Simmer gently for half-an-hour, add the double cream before serving and serve with creamy mashed potatoes and braised carrots.
PLEASE BUY ORGANIC WHEN EVER YOU CAN ... IT IS BETTER FOR OUR WONDERFUL PLANET !