| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Sainsbury3, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 1 1/4 |
kg |
Boneless Tenderlean Leg of Pork; (2 1/2lb) |
| 75 |
g |
Wholemeal breadcrumbs; (3oz) |
| 2 |
|
Sticks celery; finely chopped |
| 1 |
sm |
Onion; grated |
| 1 |
sm |
Cooking apple; finely chopped |
| 40 |
g |
Chopped hazelnuts; (1 1/2oz) |
| 2 |
tb |
Freshly chopped sage or thyme |
| 1 |
|
Egg; size 3 |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Remove the skin and a thin layer of the fat. Score the pork with a knife
to form a diamond pattern.
2. Place all stuffing ingredients in a bowl and mix well.
3. Open out the pork and spread over the stuffing, roll up and tie with
string. Place on a rack in a roasting tin and sprinkle with seasononing to
taste.
4. Place in a preheated oven 160°C/325°F/Gas mark 3 for approximately 2
hours, basting occasionally.
5. Serve garnished with celery leaves. Skim the juices and serve as gravy.
Converted by MC_Buster.
NOTES : This quick and easy to make stuffing will transform the pork into a
dish for a special occasion.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“To ignore our Creator is the height of selfishness”