Leek and Apple Stuffed Pork - Revision history

Chef at 13:56, 21 January 2013

2013-01-21T13:56:44Z

Chef at 15:01, 4 October 2012

2012-10-04T15:01:47Z

Chef at 17:28, 27 September 2012

2012-09-27T17:28:12Z

Chef at 17:18, 27 September 2012

2012-09-27T17:18:23Z

Chef at 16:31, 6 August 2012

2012-08-06T16:31:09Z

Chef: remove image req tag

2010-12-23T14:09:40Z

remove image req tag

Chef at 16:39, 22 December 2010

2010-12-22T16:39:49Z

RSPCA ThinkPig: Created page with '{{Template:PageAwaitingImage}} {{Template:CookTools}} [[Leek and Apple Stuffed Pork]] ==Leek and Apple …'

2010-12-21T11:13:05Z

Created page with '{{Template:PageAwaitingImage}} {{Template:CookTools}} [[Leek and Apple Stuffed Pork]] ==Leek and Apple …'

New page

{{Template:PageAwaitingImage}}
{{Template:CookTools}}
[[Image:Leek and Apple Stuffed Pork recipe.jpg|thumb|300px|right|[[Leek]] and [[Apple]] Stuffed [[Pork]]]]
==Leek and Apple Stuffed Pork - about this recipe==
A dish best prepared using [[Pork|pork]] labelled as Freedom Food, outdoor reared, outdoor bred, free-range or organic.

Making a [[Stuffing|stuffing]] can allow a joint of [[Meat|meat]] to go a little bit further than normal.
===[[Servings]]===
Serves 6
===Ingredients===

* Boned and rolled [[Shoulder of pork|shoulder of pork]] approx 1.5 kg
* 3 tablespoons [[Oil|oil]]
* [[Sea Salt|sea salt]]
''' [[Stuffing]]:'''
* 1 [[Leek|leek]], finely chopped
* 1 tablespoon [[Oil|oil]]
* 250g higher welfare [[Pork sausages|pork sausages]], casing removed or sausagemeat, labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
* 1 eating [[Apple|apple]], cored and [[Diced|diced]]
* 75g chopped [[Walnuts|walnuts]]
* 8 fresh [[Sage leaves|sage leaves]], chopped
===[[Mise en place]]===
Preheat [[Oven|oven]] to Gas Mark 4-5, 180°C, fan oven 160°C, 350°F.
===Method===

# Take the boned and rolled [[Shoulder|shoulder]] joint out of the [[Fridge|fridge]] while you prepare the [[Stuffing|stuffing]].
# Heat 1 tablespoon [[Oil|oil]] in a pan and cook the [[Leeks|leeks]] until soft but not coloured. Spoon onto kitchen paper and drain and cool. Mix together the [[Sausage|sausage]] [[Meat|meat]], cooled leeks, [[Apple|apple]] pieces, [[Walnuts|walnuts]] and [[Sage|sage]].
# Cut the strings from the [[Pork|pork]] joint and open up on a board with the rind side downwards. Make a slit toward the centre of the pork to make more room for the [[Stuffing|stuffing]]. Spoon the stuffing onto the middle of the pork, roll up the joint and secure with string in 3-4 places.
# Weigh the stuffed joint and calculate the cooking time - 30 minutes per 450g/½kg plus 30 minutes (medium).
# Pat the rind dry with kitchen paper. Score deeply with a sharp knife and rub the rind with a little [[Oil|oil]] and a sprinkling of [[Salt|salt]].
# Place on a rack in a [[Roasting|roasting]] tin and [[Roast|roast]] in the [[Oven|oven]] for calculated cooking time.
# When cooked, allow the [[Pork|pork]] to stand for 15 minutes.
===Serving suggestions===
Carve and serve with seasonal [[Vegetables|vegetables]].
===Variations===
Use a few of the ingredients you may have left over from Christmas [[Nuts|nuts]], [[Apples|apples]] and [[Herbs|herbs]]. If you dont have any [[Sage|sage]], use [[Thyme|thyme]] or [[Parsley|parsley]].
===Chef's notes===
To calculate how big your [[Roast|roast]] should be allow 100-175g raw [[Meat|meat]] per person for boneless joints.

Don't forget to Think Pig : http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.
[[Category:Recipes|Pork]]
[[Category:Meat recipes|Pork]]
[[Category:Poultry recipes|Pork]]

@@ Line 1: / Line 1: @@
 {{Template:CookTools}}
 {{recipesummary
@@ Line 9: / Line 8: @@
   |Image = [[Image:Leek and Apple Stuffed Pork recipe.jpg|300px|alt=Electus]]
 }}
-==Leek and Apple Stuffed Pork - about this recipe==
 A dish best prepared using [[Pork|pork]] labelled as Freedom Food, outdoor reared, outdoor bred, free-range or organic. ''[[RSPCA - Think Pig Campaign]]''.
-Making a [[Stuffing|stuffing]] can allow a joint of [[Meat|meat]] to go a little bit further than normal.
+Making a [[Stuffing|stuffing]] can allow a joint of [[Meat|meat]] to go a little bit further than normal.  <GoogleBanner>recipe-pages</GoogleBanner>
 ===Ingredients===
 {{RecipeIngredients
@@ Line 33: / Line 32: @@
 | Heat 1 tablespoon [[Oil|oil]] in a pan and cook the [[Leeks|leeks]] until soft but not coloured.  Spoon onto kitchen paper and drain and cool. Mix together the [[Sausage|sausage]] [[Meat|meat]], cooled leeks, [[Apple|apple]] pieces, [[Walnuts|walnuts]] and [[Sage|sage]].
 | Cut the strings from the [[Pork|pork]] joint and open up on a board with the rind side downwards.  Make a slit toward the centre of the pork to make more room for the [[Stuffing|stuffing]].  Spoon the stuffing onto the middle of the pork, roll up the joint and secure with string in 3-4 places.
-| Weigh the stuffed joint and calculate the cooking time - 30 minutes per 450g/½kg plus 30 minutes (medium).
+| Weigh the stuffed joint and calculate the cooking time - 30 minutes per 450g/&frac12;kg plus 30 minutes (medium).
 | Pat the rind dry with kitchen paper. Score deeply with a sharp knife and rub the rind with a little [[Oil|oil]] and a sprinkling of [[Salt|salt]].
 | Place on a rack in a [[Roasting|roasting]] tin and [[Roast|roast]] in the [[Oven|oven]] for calculated cooking time.
@@ Line 49: / Line 48: @@
 [[Category:Meat recipes|Pork]]
 [[Category:Poultry recipes|Pork]]

@@ Line 1: / Line 1: @@
 {{Template:CookTools}}
 {{recipesummary
   |Servings = Serves 6
-  |Difficulty = 0
+  |Difficulty = 2
-  |TotalTime =
+  |TotalTime = 2 hours
-  |PrepTime =
+  |PrepTime = 15 minutes
-  |CookTime =
+  |CookTime = 1 hour 30 minutes plus resting
   |Image = [[Image:Leek and Apple Stuffed Pork recipe.jpg|300px]]
 }}
 ==Leek and Apple Stuffed Pork - about this recipe==
 A dish best prepared using [[Pork|pork]] labelled as Freedom Food, outdoor reared, outdoor bred, free-range or organic. ''[[RSPCA - Think Pig Campaign]]''.

@@ Line 1: / Line 1: @@
 {{Template:CookTools}}
 {{recipesummary
@@ Line 6: / Line 7: @@
   |PrepTime = 15 minutes
   |CookTime = 1 hour 30 minutes plus resting
-  |Image = [[Image:Leek and Apple Stuffed Pork recipe.jpg|300px]]
+  |Image = [[Image:Leek and Apple Stuffed Pork recipe.jpg|300px|alt=Electus]]
 }}
 ==Leek and Apple Stuffed Pork - about this recipe==
@@ Line 13: / Line 14: @@
 Making a [[Stuffing|stuffing]] can allow a joint of [[Meat|meat]] to go a little bit further than normal.
 ===Ingredients===
-* Boned and rolled [[Shoulder of pork|shoulder of pork]] approx 1.5 kg
+{{RecipeIngredients
-* 3 tablespoons [[Oil|oil]]
+| Boned and rolled [[Shoulder of pork|shoulder of pork]] approx 1.5 kg
-* [[Sea Salt|sea salt]]
+| 3 tablespoons [[Oil|oil]]
 ''' [[Stuffing]]:'''
 * 1 [[Leek|leek]], finely chopped
@@ Line 24: / Line 27: @@
 * 8 fresh [[Sage leaves|sage leaves]], chopped
 ===[[Mise en place]]===
-Preheat [[Oven|oven]] to Gas Mark 4-5, 180°C, fan oven 160°C, 350°F.
+* Preheat [[Oven|oven]] to Gas Mark 4-5, 180°C, fan oven 160°C, 350°F.
 ===Method===
-# Take the boned and rolled [[Shoulder|shoulder]] joint out of the [[Fridge|fridge]] while you prepare the [[Stuffing|stuffing]].
+{{RecipeMethod
-# Heat 1 tablespoon [[Oil|oil]] in a pan and cook the [[Leeks|leeks]] until soft but not coloured.  Spoon onto kitchen paper and drain and cool. Mix together the [[Sausage|sausage]] [[Meat|meat]], cooled leeks, [[Apple|apple]] pieces, [[Walnuts|walnuts]] and [[Sage|sage]].
+| Take the boned and rolled [[Shoulder|shoulder]] joint out of the [[Fridge|fridge]] while you prepare the [[Stuffing|stuffing]].
-# Cut the strings from the [[Pork|pork]] joint and open up on a board with the rind side downwards.  Make a slit toward the centre of the pork to make more room for the [[Stuffing|stuffing]].  Spoon the stuffing onto the middle of the pork, roll up the joint and secure with string in 3-4 places.
+| Heat 1 tablespoon [[Oil|oil]] in a pan and cook the [[Leeks|leeks]] until soft but not coloured.  Spoon onto kitchen paper and drain and cool. Mix together the [[Sausage|sausage]] [[Meat|meat]], cooled leeks, [[Apple|apple]] pieces, [[Walnuts|walnuts]] and [[Sage|sage]].
-# Weigh the stuffed joint and calculate the cooking time - 30 minutes per 450g/½kg plus 30 minutes (medium).
+| Cut the strings from the [[Pork|pork]] joint and open up on a board with the rind side downwards.  Make a slit toward the centre of the pork to make more room for the [[Stuffing|stuffing]].  Spoon the stuffing onto the middle of the pork, roll up the joint and secure with string in 3-4 places.
-# Pat the rind dry with kitchen paper. Score deeply with a sharp knife and rub the rind with a little [[Oil|oil]] and a sprinkling of [[Salt|salt]].
+| Weigh the stuffed joint and calculate the cooking time - 30 minutes per 450g/½kg plus 30 minutes (medium).
-# Place on a rack in a [[Roasting|roasting]] tin and [[Roast|roast]] in the [[Oven|oven]] for calculated cooking time.
+| Pat the rind dry with kitchen paper. Score deeply with a sharp knife and rub the rind with a little [[Oil|oil]] and a sprinkling of [[Salt|salt]].
-# When cooked, allow the [[Pork|pork]] to stand for 15 minutes.
+| Place on a rack in a [[Roasting|roasting]] tin and [[Roast|roast]] in the [[Oven|oven]] for calculated cooking time.
 ===Serving suggestions===
 Carve and serve with seasonal [[Vegetables|vegetables]].
@@ Line 44: / Line 49: @@
 [[Category:Meat recipes|Pork]]
 [[Category:Poultry recipes|Pork]]

@@ Line 39: / Line 39: @@
 ===Chef's notes===
 To calculate how big your [[Roast|roast]] should be allow 100-175g raw [[Meat|meat]] per person for boneless joints.
 Don't forget to Think Pig : http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.
 [[Category:Recipes|Pork]]
 [[Category:Meat recipes|Pork]]
 [[Category:Poultry recipes|Pork]]