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Roast pork stuffing

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Roast pork stuffing
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Traditional Stuffing

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Preparation Time: 10-15 minutes

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Ingredients

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  • 225g cooking apples, peeled, cored and sliced
  • 100g fresh white breadcrumbs
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon rind
  • ½ teaspoon dried sage
  • Salt and freshly ground black pepper, to taste
  • 1 egg
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Method

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Place apples, breadcrumbs, lemon juice, lemon rind, sage, salt and pepper in a bowl.

Add the lightly beaten egg and mix well.

Place in roast pork.

 
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Orange and Tarragon Stuffing

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Preparation Time: 10-15 minutes

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Ingredients

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  • 3 cups fresh breadcrumbs
  • 2 tablespoons grated orange rind
  • 1 tablespoon dried tarragon
  • 1 onion, finely chopped
  • 1 egg beaten
  • Salt, to taste
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Method

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Combine all ingredients in a bowl. Place in pork roast.

 
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Spicy Rice Stuffing

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Preparation Time: 10-15 minutes

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Ingredients

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  • ¼ cup currants
  • 1 cup water
  • ½ teaspoon salt
  • ½ cup long grain rice
  • 50g unsalted butter or oil
  • 1 onion, diced
  • 1 teaspoon ground allspice
  • ¼ cup pine nuts, toasted
  • 1 teaspoon grated lemon rind
  • Freshly ground black pepper, to taste
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Method

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Place water and rice in a saucepan over medium heat and bring to the boil. Reduce to low heat and cover, stirring occasionally until the rice has absorbed all the water and is cooked through.

In another saucepan over medium heat, melt the butter and cook onions until translucent. Add currants, roasted pine nuts, spices and lemon rind and stir. Remove to a bowl and add cooked rice.

Season with salt and pepper. Place in pork roast.

 
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Moroccan-style Couscous Stuffing

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Preparation Time: 10-15 minutes

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Ingredients

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  • ¼ cup raisins
  • 1 tablespoon dry white wine
  • ¼ teaspoon saffron threads
  • ½ cup instant couscous
  • 1 cup water
  • 100g unsalted butter
  • 1 onion, chopped
  • 1 teaspoon cinnamon
  • ¼ cup sliced almonds, toasted
  • Salt and freshly ground black pepper, to taste
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Method

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Place the raisins in a bowl, cover with hot water and soak for 30 minutes; drain and set aside.

Heat the wine in a small saucepan until warm. Remove from the heat, add the saffron, and let stand for 15 minutes.

Put the couscous in a shallow baking dish. Heat the water and 75g of butter until boiling, then pour over the couscous and stir well. Cover with foil and let stand for 15 minutes. Fluff the couscous with a fork.

Melt the remaining butter in a frying pan over medium heat. Add the chopped onion and cook until soft. Add the cinnamon and cook for 2 minutes.

Add the saffron-infused wine and cook for 1 minute. Add the onion mixture, raisins and almonds.

Season to taste, cool, and place in pork roast.