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25 g/1 oz/2 tbsp butter or margarine
1 onion, chopped
50 g/2 oz/0.5 cup cashew nuts, chopped
2 slices of bread, cubed
1 cooking (tart) apple, peeled, cored and chopped
1 celery stick, chopped
15 ml/1 tbsp chopped parsley
2.5 ml/0.5 tsp savory
2.5 ml/0.5 tsp lemon juice
Salt and freshly ground black pepper
1.5 kg/3 lb shoulder of pork, boned
30 ml/2 tbsp oil
150 ml/0.25 pt dry cider
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Method :
Melt the butter or margarine and fry (saute) the onion and nuts until just
browned, then stir in the bread, apple and celery and fry until soft. Stir
in the parsley, savory and lemon juice and season to taste. Flatten the
joint and spread the stuffing over the meat, then roll it up and tie
securely with string. Place in a roasting tin (pan), brush well with the
oil and sprinkle with salt. Bake in a preheated oven at 200°C/400°F/gas
mark 6 for 20 minutes, then reduce the heat to 180°C/350°F/gas mark 4 and
cook for a further 1.5 hours until the meat is well cooked through.
Transfer the meat to a warm serving dish and keep warm. Pour the cider
into the tin and bring to the boil, stirring to scrape up all the meat
juices. Simmer until reduced and thickened slightly, then pour it into a
sauce boat and serve with the pork. |