{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} 
Roast Pork Steak stuffed with White Pudding

(serves 4)

2 small or 1 Large Pork Steak (about 700g/ 1 lbs)
225g ( lb.) White Pudding
2 Crisp Eating apples [John O Golds or Pippins]
300ml ( pint) of Apple juice [ Crinnaughtain]
60g (2 oz.) Butter
1 tablespoon of flour
3 tablespoons of Cream (Optional)

Preheat the oven to 200C, 400F, Gas 6.
Peel and dice one of the apples.
Skin the White Pudding and mix it with the apple and 2 tablespoons of the apple juice.
Slit the Pork partially through along the length and open it out. Stuff them with the pudding and apple mixture.
Pull together and cover tightly with tinfoil.

Transfer them on to a baking tray and cook them in a hot oven for 45 mts to one hour.(Cut into the pork to test if it is cooked through)
Slice and core the remaining apple but leave the skin on.
Fry these in the remaining butter until lightly brown.
Remove from the pan and keep warm.
Sprinkle the dessert spoon of flout on to the pan and mix with the remaining butter.
Add pt. Of the apple juice and simmer up together to make a sauce.
At this you may add the cream if you like to.
Take the pork from the oven and leave it to set for 10 minutes.

Carve and spoon over the cider and apple sauce.

March 8, 2010 11:13 AM | 0 Comments
  Martin Dwyer
Consultant Chef