I don’t have a sous vide machine. However, I have slow-cooker. I am glad that I can still make sous vide without the machine. I didn’t have enough kitchen string, so my roulade become sandwich: open halfway on its own. Hence, I wanted to make sure my fillets are cooked through, so I place 2 pieces of cheese on each fillets after sous vide.

What I care for is that it’s taste delicious as well as its a comforting meal. I am glad that my experimenting making my own mayonnaise through watching Jamie Oliver TV show awhile back. It’s a trial and error until I get it correct. Enjoy!!!!!!

Mayonnaise Ingredients

1 large egg yolk (80 g)
1 1/2 Tsp lemon juice
1 Tsp white wine vinegar
1/4 Tsp Dijon mustard
1/2 Tsp salt plus more to taste
1 c olive oil

Method

Mix yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 35 seconds.

Add half the oil, 1 teaspoon at a time, to egg mixture, whisking constantly to combine (this take me about 15 minutes).Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise becomes lighter in colour). Cover and chill. Can be made up to 2 days ahead. Keep chilled.

2 days later I make this pork fillets.

Pork fillets Ingredients

4 Pork fillets, butterflied, pound it flat about 1/2 cm
cling wraps / plastic wraps
8 pieces of cheese
boiling water in slow-cooker
2-4 Tbs olive oil
salt and pepper, to taste

Stuffing

8-12 stalks of kale leaves, tear to bite size
250 g sliced mushrooms
salt, to taste
spray oil
sliced capsicums with dressing (bought)

Side

4 medium tomatoes, cut into wedges

Method

Preheat water in slow-cooker. Preheat oven 180 deg C. To make the stuffing, place kale and mushrooms on a lined tray; season with salt and spray oil on it. Bake for about 18 – 20 minutes until kale crunchy and mushrooms cooked. Removed from oven; set aside.

Butterfly the pork fillets and flatten to approx 1/2 cm thickness. Lay down each pieces of pork fillets on 3 pieces of plastic wrap and add stuffing, roll tight, prevent water from entering, hence they can loosen easily when frying and reserve some kale chips and mushrooms to serve with pork fillet and tomatoes.

Place in crock pot and cook until just cooked through, about 45 minutes. Place 2 tablespoon oil in a fry pan and set over medium heat. Remove pork fillets from plastic wrap and place in fry pan in batches to caramelized about 5 minutes each fillets. Remove from heat. Place on chopping board try open them up, like a piece of bread and remove the filling on to plate.

Transfer pork fillets to lined tray; place 2 cheese slices on each pork fillets. Then put into oven to melt the cheese about 10 minutes.

To serve place the sandwich fillets on serving plates, spoon back the filling, reserved mushrooms and sliced capsicum onto the melted cheese. Then pipe the mayo on top. ( I tried piping with my piping bag). Should have just spoon the mayo. Next add the wedges tomatoes on the side with the remaining kale chips. Serve with a glass of Sauvignon Blanc.

Note: Instead of mayonnaise, you can make aioli. To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the canola oil.

https://helenscchin.com/2017/10/05/pork-scotch-fillet-open-sandwich-with-kale-chips-and-tomatoes/

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