Roulades are something familiar to me. When I worked as a fish cook, on the menu was a staple dish of Salmon Roulade which was very popular and thus had to be made by me almost daily. The idea is to pound/roll a piece of fish or meat as an even surface and then spread on this surface your ingredients of choice, and finally roll the meat/fish tightly. It's always a fun dish to prep and you can't go wrong with presentation.
Meanwhile, our sage has been very resilient. While our other herbs sort of of died during the severe frost we had, the sage, though sunless and waterless, emerged to be even more leafy this 2010. Ours is purple sage and produced pretty leaves. We've well used the abundant leaves by drying, frying, and of course cooking with.
One of the dishes inspired by sage is my pork roulade. Here's my methodology:
4 or 5 pieces Boneless pork chop
1 bunch Sage - rough chop
1 small onion chopped fine OR shallots chopped fine
1 medium Braeburn Apple or any cooking apple - diced to small-ish pieces
1 medium Pear- diced to small-ish pieces
Salt and pepper to taste
Take your pork chops and between either cling film or parchment paper, pound it with a meat tenderizer or a rolling pin. Sprinkle salt and pepper on both sides and set aside
In a hot pan with about 2-3 Tablespoons of oil, saute your fruits - make sure the pan is hot enough so it sautes and browns and not draws water out of the fruits. Add your onion or shallots. Saute until the fruit is tender but not mush. Take off heat and cool a little.
Assembly: take a spoonful of your fruit mix and make an even line across one side of the pork surface leaving ample space for rolling. Roll the pork as evenly and as tightly as you can. You can skewer with toothpick to hold the shape or tie with butcher twine. Sear the pork in hot pan to brown all sides. Finish cooking in the oven. Make sure the pork's internal temperature is at 150Fahrenheit.
To serve, slice in half or thirds.
Meanwhile, our sage has been very resilient. While our other herbs sort of of died during the severe frost we had, the sage, though sunless and waterless, emerged to be even more leafy this 2010. Ours is purple sage and produced pretty leaves. We've well used the abundant leaves by drying, frying, and of course cooking with.
One of the dishes inspired by sage is my pork roulade. Here's my methodology:
4 or 5 pieces Boneless pork chop
1 bunch Sage - rough chop
1 small onion chopped fine OR shallots chopped fine
1 medium Braeburn Apple or any cooking apple - diced to small-ish pieces
1 medium Pear- diced to small-ish pieces
Salt and pepper to taste
Take your pork chops and between either cling film or parchment paper, pound it with a meat tenderizer or a rolling pin. Sprinkle salt and pepper on both sides and set aside
In a hot pan with about 2-3 Tablespoons of oil, saute your fruits - make sure the pan is hot enough so it sautes and browns and not draws water out of the fruits. Add your onion or shallots. Saute until the fruit is tender but not mush. Take off heat and cool a little.
Assembly: take a spoonful of your fruit mix and make an even line across one side of the pork surface leaving ample space for rolling. Roll the pork as evenly and as tightly as you can. You can skewer with toothpick to hold the shape or tie with butcher twine. Sear the pork in hot pan to brown all sides. Finish cooking in the oven. Make sure the pork's internal temperature is at 150Fahrenheit.
To serve, slice in half or thirds.
Resilient Purple Sage
Pork Roulade filled with Pear, Apple, and Sage
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