roast pork sage & pistachio cous cous stuffing
Serves 6 Prep: 20 min Cooking time: 1.5 hr
Ingredients 1.5kg boneless leg or shoulder pork 2 tsps crushed garlic ¾ cup cous cous 1 cup boiling chicken stock 1 tbsp ground sage ½ cup shelled pistachios, chopped juice & rind of 1 lemon 1 tbsp butter 1 red onion, diced ½ cup parsley, chopped Sea salt, for crackling 1. Pre-heat oven to 200ºC. Lay pork flat on a baking tray and rub garlic into flesh. 2. Place cous cous, chicken Stock, sage, pistachios, lemon rind and juice, butter, onion and parsley in a bowl and mix well. Leave to stand for 5 minutes. 3. Place half of the stuffing in the centre of the pork and roll up to enclose. Tie with string to secure. Wrap the remaining stuffing in foil and set aside. 4. Rub crackling with Sea Salt and place in oven. Cook for 40 minutes then reduce heat to 170ºC. Add reserved stuffing to tray and cook a further 40-50 minutes or until
pork is cooked through. 5. Serve pork with roast vegetables.
puddings Makes 6 Prep: 15 min Cooking time: 30 min
Ingredients 100g butter, softened ½ cup brown sugar 2 eggs, lightly beaten 1 vanilla bean, seeds scraped 1 1/2 cups SR flour 2 tsps ground cinnamon ½ tsp ground nutmeg 1/3 cup milk 1 1/2 cups mixed fruit sauce ½ cup brown sugar ¼ cup water 2 tbsps golden syrup 1 tbsp brandy 1. Pre-heat oven to 165ºC. Lightly grease 6 x ½ cup pudding dishes or ovenproof teacups. Beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla seeds. 2. Mix together flour and spices then fold in alternately with the milk. Stir through fruit and place in prepared dishes. 3. Bake for 25-30 minutes or until cooked. 4. Sauce: Place all ingredients in a saucepan and bring to the boil. Simmer for 3-5 minutes or until thickened.
Serve puddings with sauce and cream.
Prep: 20 min Cooking time: 5 min Makes approx: 40 Ingredients 395g condensed milk 250g plain sweet biscuits, crushed 200g dark chocolate, in pieces 2 tsp cinnamon 2-3 tbsp vanillia sugar 1. Place condensed milk and chocolate in a saucepan and cook over medium heat, stirring continuously until chocolate is melted and mixture thickens. 2. Add biscuits and cinnamon and mix well. 3. Roll tablespoons of the warm mixture into balls and roll in Vanillin sugar. Store in the refrigerator. Makes approximately 40 N.b.The truffles can be placed into an airftight container and placed in the freezer to store for up to 1 month.
Recipes by Meals by Mel, a healthy meal planning and recipe membership website. www.mealsbymel.com.au facebook.com/mealsbymel