Leafeon’s Moss Rock Pork

Evolve your Eevee into the Verdent Pokemon, Leafeon with this Moss Rock Pork recipe served with Asparagus, Courgette balls, Quinoa and a Pea Sauce

Servings

2

Ready In:

1 hour 35 mins

Good For:

Dinner

Inspiration from

Leafeon

As one of Eevee’s evolutions, Leafeon is the Verdent Pokemon. Leafeon is Eevee’s grass evolution, with leaf like ears and tail and sprouts growing from its body. According to Bulbapedia, the Pokedex entries for Leafeon collectively read:

“This Pokémon’s cellular structure is similar to plants, which allows it to perform photosynthesis and purify the air around it by sleeping under patches of sunshine; it gets its energy in this way instead of eating. It is a pacifistic, quiet Pokémon, preferring not to fight, though sharpens its leaf tail for the occasions it needs to. Its aroma is similar to fresh grass in its youth; as it ages, this fragrance bears more of a resemblance to fallen leaves. It lives in lush forests that have clean rivers.”

Leafeon is evolved by levelling up near a Moss Rock. It seemed fitting that I create a dish that represented such rock using a slab of meat and plenty of herbs. I could also recreate a forest floor with green vegetables and rocky pebbles with courgette balls.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 500g Pork Fillet
  • Olive Oil (for drizzling)
  • 150g Gruyére Cheese
  • 150g White Bread (crusts removed)
  • 1 tbsp Parsley (chopped)
  • 1 tbsp Tarragon (chopped)
  • 1 tbsp Sage (chopped)

For the Sauce:

  • 140g Tinned Peas (drained)
  • Mint Leaves
  • 400ml Chicken Stock

For the Veg:

  • 500ml Chicken Stock
  • 1 Onion (diced)
  • Butter (for frying)
  • 1 tbsp Honey
  • 150g Quinoa
  • 2 Courgettes
  • 12 Asparagus Spears
  • Salt
  • Pepper

I used a number tools to create this dish. Aside from the usual knives, chopping boards, roasting tin, saucepan and frying pan, you’ll also need a melon baller and food processor to make things easier for you. If you don’t have a food processor, exchange the bread and gruyére cheese for grated parmesan and store-bought breadcrumbs. If you don’t have a melon baller, which isn’t such a common kitchen tool, you can attempt to spoon out the courgette balls. Alternatively, you could use a veggie peeler and fry up ribbons of courgette to create long leaves on your plate!

The aim of this dish is to recreate a scene. The pork represents the rock with the herbs on top as the moss. You’ll need to be creative with this recipe to get the right consistency of vegetables, pork, quinoa and sauce.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Preheat the oven to 180ºC. Drizzle oil onto the pork fillet and sprinkle over salt and pepper. Wrap the pork in aluminium foil and cook in the oven for 30 minutes.

Step 2

Put the Gruyére cheese and bread in a food processor and blend until crumbed. Remove the pork from the foil and lay the breadcrumbs along the top of the meat. Top the breadcrumbs with a mix of the chopped herbs (parsley, tarragon and sage)and the salt and pepper. Bake for an extra 5 minutes.

Step 3 

Meanwhile make the sauce. Add the 400ml of Chicken stock to a Saucepan and bring to a boil. Add the peas and mint leaves and cook for 5 minutes. Add the sauce to the food processor and mix until you have a purée, then pass through a sieve until you have a runny sauce.

Step 4

Prepare the vegetables. Add butter to a saucepan and fry the onion until soft and translucent. Add the 500ml of Chicken Stock and quinoa. Cook over medium heat for 20 minutes until the water evaporates completely.

Step 5

Make balls for the courgettes using a melon baller and sauté them with a knob of butter in a frying pan. Fry the asparagus alongside.

Step 6

To serve, divide the pork fillet in two. Add quinoa to the plate with the pork on top. Add the vegetables to the side and pout the source across the food and plate.

Leafeon's Moss Rock Pork

Evolve your Eevee into the Verdent Pokemon, Leafeon with this Moss Rock Pork recipe served with Asparagus, Courgette balls, Quinoa and a Pea Sauce
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Course: Main Course
Cuisine: British
Keyword: Eevee, Leafeon, Pokemon
Servings: 2 people

Ingredients

  • 500 g Pork Fillet
  • Olive Oil drizzle
  • 150 g Gruyére Cheese
  • 150 g White Bread crusts removed
  • 1 tbsp Parsley chopped
  • 1 tbsp Tarragon chopped
  • 1 tbsp Sage chopped

For the Sauce

  • 140 g Peas
  • Mint Leaves
  • 400 ml Chicken Stock

For the Veg

  • 500 ml Chicken Stock
  • 1 Onion diced
  • Butter for frying
  • 1 tbsp Honey
  • 150 g Quinoa
  • 2 Courgettes
  • 12 Asparagus Spears
  • Salt
  • Pepper

Instructions

  • Preheat the oven to 180ºC. Drizzle oil onto the pork fillet and sprinkle over salt and pepper. Wrap the pork in aluminium foil and cook in the oven for 30 minutes.
  • Put the Gruyére cheese and bread in a food processor and blend until crumbed. Remove the pork from the foil and lay the breadcrumbs along the top of the meat. Top the breadcrumbs with a mix of the chopped herbs (parsley, tarragon and sage)and the salt and pepper. Bake for an extra 5 minutes.
  • Meanwhile make the sauce. Add the 400ml of Chicken stock to a Saucepan and bring to a boil. Add the peas and mint leaves and cook for 5 minutes. Add the sauce to the food processor and mix until you have a purée, then pass through a sieve until you have a runny sauce.
  • Prepare the vegetables. Add butter to a saucepan and fry the onion until soft and translucent. Add the 500ml of Chicken Stock and quinoa. Cook over medium heat for 20 minutes until the water evaporates completely.
  • Make balls for the courgettes using a melon baller and sauté them with a knob of butter in a frying pan. Fry the asparagus alongside.
  • To serve, divide the pork fillet in two. Add quinoa to the plate with the pork on top. Add the vegetables to the side and pout the source across the food and plate.

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