A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
This is a lovely starter, satisfying, yet light. It's very nice served with a sweet/bitter salad, such as this pear, chicory and celery salad. If you have vegetarian guests as well, these mushrooms make a nice alternative.
Serves 4 as a starter, with salad
1 pork fillet (about 500g)
100g blue cheese
a handful of walnuts, broken into pieces
1 red chilli, seeds removed and finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
a sprig of rosemary, finely chopped
a knob of butter
Pre heat the oven to 200°C.
Melt the butter in a pan over medium heat and lightly fry the onion, garlic, rosemary and chilli until softened. Remove from the heat and mash in the blue cheese and walnuts, until you have a thick paste.
Slice the pork fillet lengthways, not going all the way through and open out. Make two further cuts to each side, again not all the way through, and open out, so you have a single, flattish piece of meat. Spread the blue cheese paste over the meat and fold it back up, securing with kitchen string or cocktail sticks.
Roast for 20 minutes, until just slightly pink still in the middle. Cover with foil and leave to rest for 10 minutes. Carve into 4 thick (or 8 thin) rounds and serve immediately with the pear, chicory and celery salad.