Chef Kelli's Easter-inspired recipes - KMSP-TV

Chef Kelli's Easter-inspired recipes

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Easter is March, 31 and if you're not inspired by the old Holiday stand-by's, Chef Kelli Lewton from 2Unique Caterers and Pure Food 2U has some new recipes to try.

Turkey Sausage Pie with Phyllo Nest

1 Tbsp. butter or coconut butter
3 large leeks thinly sliced
2 1/2 lbs. bulk Italian style or breakfast turkey sausage or links casings removed
4 Tbsp. brown rice flour ( or flour of your choice)
1/2 cup chicken or turkey stock
1/2 cup heavy cream
1 1/2 cups kale or spinach chopped
3/4 cup grated Swiss cheese
Phyllo Nest 1 pkg. Phyllo pastry sheets defrosted according to package directions
4 Tbsp. butter (no substitutes), melted
1 tsp. sea salt
1/2 tsp. fresh cracked black pepper

Procedure:
1 In heavy bottom pan melt butter and sauté' leeks over medium heat, until golden, remove from pan.
2 Add bulk sausage, and brown over medium heat, stirring occasionally over medium heat until cooked, add brown rice flour and continue to sauté for another minute. Add chicken stock and cook for 3-4 minutes; add heavy cream and leeks back to pan simmer for 5-8 minutes until thick stew like consistency.
3 Stir in kale or spinach until wilted. Stir in Swiss cheese.
4 Pour into 9 inch pie plate or oven proof glass baking dish.
5 Remove phyllo from package, lay flat and cover with a piece of plastic film and damp towel.
6 Remove one phyllo sheet and brush with butter. Do this 2 more times; sprinkle with salt and pepper. Make another stack in the same fashion.
7 With sharp knife on cutting board cut each three sheet stack into 1/2 inch strips on the short side. Toss phyllo strips very gently then set the tossed "nest" of phyllo on top for sausage pie, drizzle with extra melted butter and bake at 350 for about 12-18 minutes until golden brown.

Pork Wellington with Apple Onion Chutney


Pork Wellington:
1/2 piece pork loin ( butterfly into 2 pieces)

Brine:  1 cup apple cider or apple juice
2 cups warm water about 115°F
5 Tbsp. sea salt
5 Tbsp. brown sugar
1/2 onion cut into medium slices
3 pieces celery stalk cut into long 2 or so inch pieces
4 dried figs quartered
8 slices medium thickness , black forest style ham
2 pieces puff pastry
1 Egg beaten with 2 Tbsp. water or milk (egg wash)

Apple Onion Chutney:
1 Tbsp. butter melted
3 whole granny smith apples peeled
1 medium onion peeled and chopped
1/2 cup apple cider, or apple juice sea salt & pepper to taste
1/2 tsp. cinnamon
1 pinch ginger

Procedure:

Brine
1 Mix sugar, sea salt, warm water & cider to make brine. Clean pork loin and butterfly lengthwise into 2 pieces; then marinade pork over night or up to 2 days, turning at least once.

Pork
1 Remove pork from brine and pat dry with paper towels. Using long sharp boning style knife make random stabs/slits into pork loin about 2 inches apart. Stuff celery, onion and dried figs (alternating) into slits.
2 Season Pork Loin with sea salt & pepper then sear (brown) in large pan or on BBQ grill, turning on all sides, about 5-8 minutes.

Pork Wellington Assembly
1 Lay ham on workspace counter and shingle ham 3-4 slices high and then repeat again . You will end up with what will look like a sheet of ham. Place pork loin down and wrap with ham sheet.
2 Take 2 puff pastry sheets, side by side and pinch ends together and roll with a rolling pin to create on larger pastry sheet.
3 Place pork loin wrapped with ham onto puff pastry sheet and roll in puff pastry, pinching bottom end together to create a seal. Place pinch side on a parchment lined baking sheet. Brush with egg wash.
4 Bake at 350 around 30 minutes until thermometer reads 130-135 and pastry dough is golden brown.
5 Let rest 10 minutes before slicing. Serve with apple onion chutney

Apple Onion Chutney
1 sauté' onions in butter for 2 minutes over medium heat, add chopped apples and apple cider, cook down for 8-10 minutes until soft but not mushy (liquid will reduce), season with spices. Taste and adjust seasonings. Set aside and serve with pork.

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