{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Pork Steak Stuffed with Apricots and Pine Nuts


(for 6)


2 large Pork Steak (1.5kg /3 lbs)
110g (4oz.) Streaky Rashers
2 Med Onion
110g (4 oz. Dried Apricots)
60g (2 oz.) Pine Nuts
110g (4 oz.) Butter
225g (8oz.)Fresh Breadcrumbs

1 large Cooking Apple
1 Tablespoon Seedy Mustard

First make the Stuffing.
Cut the rashers into dice and fry in a little of the butter until crisp.
Spoon these into a bowl.
Chop the onion and add to the pan.
Cook in some of the butter on a gentle heat until the onion is soft.
Chop the Apricots and add them with the remaining butter, the cooked onions and the breadcrumbs to the bowl and stir together well.
Let this cool.
Trim all fat and membrane from the pork steak.
With a sharp knife cut it along the length but not all the way through.
Flatten the pork along this cut and then cut again half way between the cut and the edges. Put it between two pieces of cling film and bash it with a rolling pin ( this both flattens it and makes it more tender)
Now take your stuffing and lay in a sausage shape along the length of the pork.
Then pull the edges firmly around to make a neat parcel.
Wrap this parcel up (again firmly) with tin foil, making sure to seal it by scrunching up the edges well.
Roast this in a hot oven(Gas 6, 200C, 400F) for 45 mts approximately.
While it is cooking peel and chop the apple, put it with the Mustard into a little pot and cook together until it is a rough puree, let it cool.
Take the pork from the oven and let it sit for 5 mts to rest. (this does make the meat more moist) Unwrap from the tinfoil and carve into slices before serving.Serve the Apple Relish on the side.



November 21, 2006 03:35 PM | 0 Comments
  Martin Dwyer
Consultant Chef