Tonight was the first time I've taken part, and the chosen chefs were the Hairy Bikers.
My main course was pork in pastry.
Pork fillet was coated in seasonings and chopped rosemary and sealed quickly.
The cooled pork was wrapped in German cured Black Forest Ham and then in pastry that was covered in grated emmental cheese.
This was rolled up, eggwashed and baked until the pastry was crisp. We served with vegetables and goose fat roast pototoes - I also made a red wine sauce as it seemed it would all be rather dry, and this worked very well.
After that something not too heavy was required - Flan -or Creme Caramel Spanish style.
The main difference was that a cinnamon stick was steeped in the milk before adding to the vanilla and egg mix.
Poured over caramel and baked in a bain marie in the normal way.
We served it with cream and fresh fruit - lovely after a heavy main course.
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