I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday, 24 March 2016

Apricot and Chorizo Stuffed Pork Fillet.



Apricot and Chorizo Stuffed Pork fillet.

This recipe came to me by accident through rummaging in the cupboard. I had planned to make pork schnitzel but was short of time plus, after deep frying 30 doughnuts yesterday, I didn't fancy frying today. I found some dried apricots and decided to stuff my pork and the bacon needed to be used.

On a large piece of foil, arrange,
-8 rashers of bacon, slightly overlapping.
Cut 500g pork fillet, lengthways.
Season with plenty of black pepper (not too much salt)
Open the fillet and place it on the bacon.
Add 80g chopped dried apricots.
Top with 30g sliced chorizo.
Fold the fillet over to loosely seal the filling.
Use the foil to help roll into a tight sausage.

Refrigerate for 10 minutes while you wait for the oven to heat.

Oven 200c fan forced.
Bake 35 minutes.
Leave to rest for 5 minutes before slicing.
I served mine with some vegetarian lasagne.

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