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Pork Steak with Apricot Stuffing

2 Medium Pork Steaks
4 Streaky Rashers
1 Medium Onion
4 oz. Butter
3 oz. Dried Apricots
Handful of Fresh Herbs (include some Tarragon and Parsley)
6 oz. Breadcrumbs.

Trim all the fat and skin from the porksteaks.
Using a sharp knife cut down along the length but not all the way through.
Do the same on each side of the cuts and then hammer the steak with your fist to shape it into a rough rectangle.
Cut the rashers into small pieces and then fry them in a little of the butter until crisp.
Reduce the heat.
Chop the onion and apricot into pieces and fry them gently with the bacon until soft.
Chop the fresh herbs and mix them with the breadcrumbs.
Melt the remaining butter in the pan and stir in the breadcrumbs and herbs.

Let this mixture cool a little and then spread it on the two Pork steaks.
Lay each on a large square of tinfoil.
Roll up like a swiss roll and wrap firmly in the tin foil.
Cook these in a moderate to hot oven (Gas 4/175C/350 F) for 1 hour.
(These are also delicious eaten cold on a picnic).

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