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Kale, almond & feta-stuffed fillet with Parmesan and parsley cream

Name: Kale, almond & feta-stuffed fillet with Parmesan and parsley cream
Cook time: 45 min
Yield: 6 – 8
Ingredients: Stuffed fillet; 1 bunch kale leaves, stalks removed; 30ml (2 tbsp) olive oil; 2 onions, peeled and finely chopped; 2 garlic cloves, peeled and minced; 2 feta wheels, crumbled; 150g dried breadcrumbs; 100g almonds, roughly chopped; salt and freshly ground black; pepper, to taste; 1 whole fillet, cleaned, cut in half; widthways and tails trimmed off; 30ml (2 tbsp) olive oil; Parmesan and parsley cream; 500ml (2 cups) double cream; 60g Parmesan, grated; large handful fresh parsley,; roughly chopped

October 21, 2016 (Last Updated: March 13, 2017)

Kale, almond & feta-stuffed fillet with Parmesan and parsley cream recipe

Kale, almond & feta-stuffed fillet with Parmesan and parsley cream might look like too much effort, but this delicious meat main won’t even take an hour. This fillet can be stuffed a day in advance and is equally delicious braaied over hot coals as it is browned in a pan. Serve it up for the family for a delicious flavour experience of salty, creamy and rich.

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Kale, almond & feta-stuffed fillet with Parmesan and parsley cream

Serves: 6 – 8

Cooking Time: 45 mins

Ingredients

Stuffed fillet
1 bunch kale leaves, stalks removed
30ml (2 tbsp) olive oil
2 onions, peeled and finely chopped
2 garlic cloves, peeled and minced
2 feta wheels, crumbled
150g dried breadcrumbs
100g almonds, roughly chopped
salt and freshly ground black
pepper, to taste
1 whole fillet, cleaned, cut in half
widthways and tails trimmed off
30ml (2 tbsp) olive oil
Parmesan and parsley cream
500ml (2 cups) double cream
60g Parmesan, grated
large handful fresh parsley,
roughly chopped

Instructions

For the fillet, pour boiling water over the kale leaves to soften them. Drain and set aside.

Heat the 30ml (2 tbsp) olive oil in a pan over low heat and sauté the onions and garlic until soft, 10 minutes.

Place the kale leaves and onion mixture in a blender and blitz until smooth. Combine the kale mixture with the feta, breadcrumbs and almonds and season well to taste.

Place 1 fillet half on a chopping board. Slice lengthways down the middle of the fillet, stopping 2cm from the one side, to form a pocket. Open the fillet up like a book and place a strip of stuffing down the ‘spine’ of the book. Carefully roll up the fillet around the stuffing so that the stuffing sits in a neat circle in the centre. Tie the fillet with several pieces of string to secure. Repeat with the other fillet half and refrigerate until needed.

Just before cooking, rub the fillet halves with the 30ml (2 tbsp) olive oil and season well to taste. Heat a pan until smoking hot or prepare a hot braai. Brown the fillet, 3 minutes per side or until cooked to your liking.

Allow the fillet to rest for 10 minutes while preparing the Parmesan and parsley cream. Heat the cream in a small saucepan until just before boiling point. Remove from heat, stir in the Parmesan and parsley and season to taste.

To serve, slice the fillet into rounds and serve with the Parmesan and parsley cream.