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Recipes - Pork

 

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Roast leg of pork

With sage and stuffing

Preparation Time: About an hour

Cooking Time: 40-50 minutes

Serves: Allow 100-

Ingredients

Lean pork boned and rolled leg joint
2 Large spring fresh sage, roughly chopped
15ml (1tbsp) Oil
450g (1lb )Premium pork and apple sausages, slit skins and remove meat
Salt
Olive oil
4 Medium onions
Sage leaves
5ml (1tsp) Butter

Method:

Preheat oven to Gas 4-5, 180oC, 350oF.

Weigh the joint and calculate the cooking time - 30 mins per 450g/½kg (1lb) plus 30 mins (medium).

Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time (no basting or covering or you will have soft ‘crackling’).

Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.

In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the sage and sausage meat and combine together.

Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.

Rolled pork leg

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Aromatic Beef with Orange and Apricots

Preperation Time: 10 minutes

Cooking Time: Approximately 1½-2 hours, plus optional marinating

Serves: 4

Ingredients

  • 450g/1lb lean braising or topside steak, cubed
  • 2 small onions, peeled and sliced 2 carrots, peeled and roughly chopped
  • 30ml/2tbsp oil
  • 5ml/1tsp fennel seeds
  • 50g/2oz dried apricots, chopped
  • 30ml/2tbsp plain flour
  • 5ml/1tsp ground coriander
  • 50ml/2floz orange juice
  • 15ml/1tbsp tomato puree, optional
  • 2 sprigs fresh thyme
  • 2 sticks celery, roughly chopped
  • 800ml/1½pint beef stock
  • 1 garlic clove, peeled and finely chopped
  • 100ml/3½floz red wine and 30ml/2tbsp red wine vinegar
  • 175g/6oz button mushrooms

 

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