La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Thursday, October 28, 2010

Stuffed Roast Tenderloin of Pork, Mashed Potatoes and Fondant Celeriac

Nothing added,  just the recipe.  I prepared it for 2 and had leftover pork, nice cold for lunch.

Stuffed Roast Tenderloin of Pork

  • Piece of pork tenderloin +/- 500 gr
  • Minced pork 150 gr
  • Minced beef 150 gr
  • 1 small onion grated
  • 1 small apple peeled, cored, grated
  • Sage leaves 2 or 3 (depending on size) chopped finely, except one.
  • 1 egg or a gluck of olive oil
  • Handful of breadcrumbs
  • Salt, pepper, nutmeg
  • Some slices of streaky smoked bacon
  • Mix the minced meat, onion, apple, chopped sage, seasoning, breadcrumbs and egg or olive oil together.
  • 'Butterfly' the pork and stuff with the mince.
  • Roll as tight as possible and stick your whole sage leaf on top.
  • Wrap the streaky bacon around it and if you're smarter than I am, you will tie it up with some kitchen twine (cotton string).  My roast kind of fell apart, but it didn't take away from the flavour.
  • I made this on top of the cooker, so take pan , pour in a little olive oil and add a knob of butter.
  • Sear the meat on all sides and turn the heat lower, add a drop or two of water and put the lid on.  Leave to simmer for about 45 minutes. Check regularly, it shouldn't run dry. If it does, add a bit more water.
  • Take from the heat and let it rest, covered under some tin foil.
  • The meat juices can be used for gravy.
This roast could also be made in the oven, of course

Fondant Celeriac

One whole celeriac might be just too much for this recipe, but you can cover with clingfilm and keep in the fridge for some time. There are plenty of wonderful dishes to be made with celeriac on another day.

  • 1/4 celeriac, peeled
  • Dash of olive oil
  • Knob of butter
  • 25 cl vegetable stock
  • Sprig of thyme
  • Seasoning : salt and black pepper to taste

  • Cut the celeriac in 2 cm thick slices, you can also cut them into 5 cm diam. discs with a cookie cutter, if you wish.
  • In a pan or pot heat up the olive oil and the knob of butter.
  • Spread the celeriac out on the bottom of the pan and slightly brown on both sides.
  • Add the thyme and vegetable stock.  Simmer for about 15 to 20 minutes until cooked al dente.
  • Any leftover liquid can be added to the juices of the meat for your lovely gravy.
  • If your stock had already salt in it, you maybe don't need to add any more. 
Now, if you need a recipe for mashed potatoes, you can ask me nicely and I might put it up for you.  I added olive oil to mine, chopped parsley and grated nutmeg.

Just cut thick slices of the meat and arrange 1 or 2 on the plate.  If you really want to be fancy you can use a mould for the mashed potatoes and put a disc of celeriac on top, but it is not a necessity. Drape your gravy onto the plate and sprinkle with chopped parsley and freshly ground black pepper.

Forgive me the quality of pictures, but sometimes, just sometimes I like to eat my food while it's still hot and then I have no patience for taking artistic shots.

Recipe in Dutch will be added soon.
Recept in het nederlands volgt later.


  1. The presentation of this dish is wonderful, I bet it tastes fantastic too. Lovely!

  2. I am loving the fondant celeriac. Had never thought of that before . . . I will now! Thank you :)

  3. Thanks Nic and Marmaduke !
    Another lovely way to prepare celariac is to add it to potatoes dauphinoises or boulangères. Finely sliced like the spuds. :)


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