Returning from Germany with a Dutch Recipe - Fillet Bake Amsterdam

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I got back from Germany yesterday morning. After only a few hours sleep I caught an early flight back to the UK, got in a taxi, dropped my suitcase off at my flat and went straight into work. On top of all that I've been coming down with a cold the last couple of days. So, needless to say I wasn't much in the mood for cooking last night and just shoved a pizza into the oven.

Luckily though I got to try two new recipes while I stayed at my mum and dad's house, so that I have something to blog about. This first one my mum made on the day I arrived. I have no idea why it has Amsterdam in the title and don't really think it is typically Dutch, but it was very good nevertheless and it's easy to make as well. I'd happily serve it to friends at in informal dinner. If you don't have majoram you can use oregano, you'll just need a little less.



Fillet Bake Amsterdam (serves 4)

250gr ribbon pasta
150gr Edam cheese, grated
500gr pork fillet
100gr sliced deli ham, cut into strips
40gr butter
1 carton single cream (half and half)
125ml vegetable stock
a dash of white wine
salt, to taste
pepper, to taste


Preheat your oven to 180C/ Gas 4.

Cook the pasta al dente, drain and mix with 50gr of the grated cheese.

Place into an oven proof dish.

Melt the butter in a frying pan, cut the pork fillet into 1 inch slices, season with salt, pepper and majoram to taste and fry until sealed.

Place the fillet on top of the pasta and return the pan to the hob.

Pour the cream and stock into the pan and stir well, making sure that you loosen all the residue from the fillet into the sauce.

Bring to a simmer and cook until it has thickened a little. Season with salt, pepper, majoram and a dash of white wine, before pouring it over the pasta and meat.

Sprinkle with the strips of ham and top everything with the remaining cheese.

Place in your preheated oven for about 20 Minutes until the cheese turns golden.