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Pork Steak stuffed with Bacon and Celery

(Will serve 4 to 6 )
2 X 350g (12 oz.) Pork Steak
350g (12 oz.) Streaky Rashers
2 medium Onions
2 Sticks Celery
175g (6 oz.) Breadcrumbs
1 teaspoon Fresh Chopped Thyme
110g (4 oz.) Butter
2 Eating Apples.

Make the Stuffing:
Chop 110g (4 oz.) of the rashers in little dice and fry until crisp.
Put to one side.
Peel and finely chop the onions and the celery.
Fry these in the rasher pan on a low heat for 10 mts until soft.
Toss these into a bowl and add in the remaining butter (melted) the cooked rashers, the breadcrumbs and the chopped thyme. Season these with black pepper and salt , mix well together and test the seasoning. Let it cool.
Make the Apple Sauce:
Peel and chop the apples and cook them with a taplespoon of water, but no sugar, either in a little pot or in a microwave until soft. Mash roughly with a fork and let cool.
Carefully trim the porksteaks of any fat or membrane and cut them along their length to open up. Put them between two layers of plastic and bash them well with a rolling pin . this both increases them in size-making them easier to stuff- and terderizes them .
Lay the stuffing in a line down the middle of the length of each pork steak and roll the pork back to its original shape with the stuffing in the middle.
Stretch the remaining rashers with the back of a knife and wrap these around the pork steaks spirally along their lengths. Its a good idea to let them settle for an hour or two in the fridge at this stage.
Heat the oven to Gas 5, 190C, 375F.
Cook the pork at this temperature for 1 hour and then test to see that they are cooked through.(The pork may be a little pink at the edges near the bacon but this comes from the saltpetre in the bacon) Depending on your oven it may be necessary to cook them a little longer.

Once the pork is cooked take it out of the oven and let it rest for 10 mts, this makes it much easier to carve.Serve the apple sauce seperately.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef