Rainbow Chard Pork & Fennel Roll
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Rainbow Chard Pork & Fennel Roll
Recipe By Michael Weldon
Ingredients
10 chard leaves, stem removes and blanched
Pork Filling
500 g pork mince
1 onion, diced
2 garlic cloves diced
1 tsp fennel seeds, ground
1 tsp chilli flakes
¼ cup panko breadcrumbs
black pepper
sea salt
Tomato Sauce
1 onion, diced
2 garlic, cloves
1 tsp chilli flakes
1 bottle passata
¼ bunch basil
Garnish
75 g parmesan, shaved to serve
Method
In a bowl, mix together the pork mince, onion, garlic, fennel, chilli flakes, breadcrumbs, pepper and salt.
Lay the chard leaves flat then add a couple of spoons of the pork mince mixture into the centre of the leaf. Fold over the sides then roll up into a tight roll.
In a large saucepan, fry off the onion for the tomato sauce, add in the garlic and continue frying. Add in the chilli flakes and passata with a pinch of salt. Cook out at a gentle simmer into the tomato sauce has thickened and become rich.
In a fry pan with some oil fry off the chard rolls until browned. Once browned add the rolls into the tomato sauce to finish cooking.
Once all the rolls are cooked serve in a bowl topped with the sauce and shaving of Parmesan.
