Vocal Voices

My daughter is coming for a meal with her new boyfriend and I have been ordered.....

The basics.

Make a stuffing from seasoned cottage/goat's cheese, chives, and very thin rounds of spring onions. For a bit of heat, thinly sliced chilli can be added.

Take a thick pork chop or steak and create a pocket in it through a small slit in the meat side. Stuff the chop/steak with the cheese mix. Close with string or a wooden cocktail stick.

Make a thick flour and water paste and coat both sides of the pork, now dip the pasted pork in breadcrumbs. Repeat the process.

Place the pork on a wire rack in a roasting pan and cook at 180C for 45 mins, then turn the pork and cook till the juices are clear.

Serve with a mix of fresh salad leaves, coleslaw, potato salad and/or a few chips.

Have you been ordered because you've done it before and she likes it, or is it her recipe?
It sounds...quite nice

It's her idea Di.

She did some for me with sage, onion and apple stuffing and they were gorgeous. She has done the cheese versions for her house mates, and they went down well so she thought that dad might be game. They are apparently a bit like Kievs.

I'll report back.

I'm prepared to be convinced

I like the sound of that if done with the steak, just not sure how it would work with the pork. You'd have to use a loin chop I'd have thought and personally I find them too dry ( prefer shoulder chops). I'm not sure the cream or goats cheese filling would be that creamy?

Will be interested to hear what they turn out like - they sound easy enough to make

Meriad I read it that it's pork anyway, either a chop or a steak of; reading it again it could be either meaning, no doubt we'll be put right

It's pork... (chops or steaks)

So, yesterday evening she informs me she will not be round till next week - work and uni revision to do.

I have time to think.......... and I am thinking that cream cheese or thick crème fresh might work better than cottage/goats cheese. They are more to my taste, tbh, as I do not like sour/tangy cheeses. I'll still do the chives, spring onions and chillies as I like all those.

The only thing I didn't like the sound of WM was the flour and water mix before coating with breadcrumbs. Wouldn't the traditional Flour/Egg/Breadcrumbs be better? Goats cheese would have more flavour than cottage cheese. I adore pork