| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Jenny, Bristow’s, Country, Kit |
8 |
servings |
INGREDIENTS
| 2 |
|
Pork fillets; approximately 680g |
|
|
; each in weight |
| 1 |
|
Dsp sherry |
| 15 |
g |
Demerara sugar |
| 280 |
ml |
Boiling water |
| 115 |
g |
Couscous; up to 170 |
| 115 |
g |
Dried apricots; diced |
| 115 |
g |
Sultanas |
| 70 |
ml |
Dry sherry |
| 15 |
g |
Demerara sugar |
| 1/2 |
|
Egg; lightly beaten |
| 2 |
|
Dsp olive oil |
| 2 |
|
Dsp sherry |
| 2 |
|
Dsp honey |
|
|
Salt and pepper |
INSTRUCTIONS
TO ROAST
Prepare the pork fillet by removing any visible fat then slice down
the centre and flatten out with a rolling pin until the pork fillet
is quite thin. Sprinkle with sherry and 1/2oz demerara sugar. Pour
the boiling water over the couscous and leave for 15-20 minutes until
the couscous swells up and almost doubles in size. It will absorb the
liquid as it sits.
Mix together the diced apricots and sultanas, pour over the sherry
and a sprinkle of demerara sugar. Leave to sit for 15 minutes then
mix together with the couscous, chopped parsley and lightly beaten
egg. When well mixed, spoon over the pork, flatten down well and roll
up from end to end. Secure with string or skewers. Transfer to a foil
lined dish, pour over a little oil, marinade of sherry and honey, add
salt and pepper and roast in the oven at 180C/350F/gas 5 for
approximately 1 hour. Again, the cooking time will vary with the
thickness of the pork but allow at least 1 hour for the pork to be
well cooked. If the two are being sandwiched together with the
stuffing then cooking time will be approximately 1 1/2-2 hours.
Carlton Food Network http://www.cfn.co.uk/
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