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Stuffed Pork Neck with Roasted Potatoes and Apple Sauce

Stuffed Pork Neck with Roasted Potatoes and Apple Sauce

Enjoy a festive feast with Stuffed Pork Neck with Roasted Potatoes and Apple Sauce.

Stuffed Pork Neck with Roasted Potatoes and Apple Sauce

Celebrate good food, joyful gatherings and beautiful giving with Le Creuset . Enjoy a festive feast with Stuffed Pork Neck with Roasted Potatoes and Apple Sauce.  Stuffed pork neck is a traditional Christmas dish that can be prepared the day before and kept wrapped in foil in the fridge. This slow-cooked oven roast is accompanied by a sweet apple sauce that complements the saltiness of the bacon and blue cheese in the pork.

See the whole range Online and visit the Le Creuset retail stores and stockists for details.

lecreuset.com.au

SERVES 8

For the Stuffed Pork Neck:

1 x 230g tin of chestnuts
15ml butter
15ml olive oil
1 garlic clove, chopped
400g baby spinach leaves
6 x 250g packets of streaky bacon
200g blue cheese, cut into small blocks
Salt and freshly ground black pepper
2kg deboned pork neck, butterflied
Olive oil

For the Roasted Potatoes:

18 baby Mediterranean potatoes
100ml olive oil
3 sprigs rosemary
Freshly ground salt

For the Apple Sauce:

4 red apples, peeled and cored
50g sugar
250ml water
2ml cinnamon

To make the Stuffed Pork Neck: Preheat the oven to 180°C.

Drain the chestnuts and slice thinly. Heat 15ml butter and 15ml olive oil in a frying pan over a moderate heat. Add the sliced chestnuts and garlic and fry for about 15 minutes. Remove from the heat and allow to cool.

Place the spinach in a large bowl and cover with boiling water. Let it wilt for about 10 minutes and then drain in a colander. Squeeze all the excess water out of the spinach and leave to cool.

Lay the bacon slices crosswise, overlapping slightly on a large piece of tinfoil. Place the butterflied pork neck on top of the bacon. Spread the spinach on top and scatter the blue cheese and fried chestnuts over the meat. Fold closed and wrap the bacon around the pork. Cover completely with foil. Cook in a preheated oven for 2 hours. Remove the tin foil and cook for another hour. Serve with apple sauce.

To make the Roasted Potatoes: Preheat the oven to 180°C. In a large pot of boiling water, cook the potatoes until tender (about 15 – 20 minutes), then drain well.

Use half of the olive oil to lightly oil a baking tray. Place the potatoes onto the prepared baking tray. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with the remaining oil and rosemary. Place into the oven and bake for 1 hour, or until golden brown and crisp. Season with salt and serve immediately.

To make the Apple Sauce: Dice the apples in small blocks. Combine the apple, sugar and water in a saucepan over medium heat. Simmer, covered, for 10 minutes or until the apples are soft. Add cinnamon and stir to combine. Remove from the heat and set aside for 5 minutes to cool. Place the apple mixture in a food processor, and process until smooth. Serve warm or cold.

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