Subj : 12/18 Suckling Pig Day 3
To   : All
From : Dave Drum
Date : Tue Dec 17 2024 10:29 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roast Suckling Pig w/Walnut & Apple Stuffing
Categories: Pork, Vegetables, Herbs, Fruits, Nuts
     Yield: 20 Servings

 7 1/2 kg Suckling pig; halved width
          - ways
     2 tb Sea salt
   125 ml Extra-virgin olive oil; (1/2
          - cup)
     3 cl Garlic; thin sliced
     1 bn Rosemary
     1    Apple
     1 bn Watercress; leaves picked,
          - to serve

MMMMM------------------WALNUT & APPLE STUFFING-----------------------
   150 g  Butter
     2 lg Onions; thin sliced
     3    Leeks; white only, thin
          - sliced
     2    Apples; peeled, seeded,
          - halved, in small segments
   100 g  Shelled walnuts; rough
          - chopped
     2 tb Fresh thyme leaves
     2    Fresh bay leaves
   100 g  Pancetta; fine diced
     2 c  (140 g)  coarse fresh bread
          - crumbs
     1    Orange; fine grated zest &
          - juice only
     1    Lemon; fine grated zest &
          - juice only
     2 lg Eggs; lightly beaten

 FOR WALNUT AND APPLE STUFFING: Melt butter in a saucepan
 over low heat and saute onion and leek for 15 minutes or
 until soft. Transfer to a large bowl and allow to cool
 for 5 minutes. Add remaining ingredients, season to
 taste with sea salt and freshly ground black pepper and
 combine well. Spoon mixture into a 11cm x 30cm (7-cup
 capacity) terrine mould, cover with lid and set aside.

 Set oven to 220oC/425oF. Place suckling pig in a
 roasting pan. Combine sea salt and olive oil and spoon
 mixture all over pig, rubbing over skin for 3-5 minutes.
 Using a sharp knife, score top of pig and insert garlic
 slices and sprigs of rosemary into slits. Place a
 10cm-long piece of wood vertically in the pig's mouth
 (see note) and roast for 1 hour.

 Reduce temperature to 200oC/400oG. At this stage, cover
 pig's ears, snout and tail with foil to prevent burning,
 place stuffing in oven and roast pig for another 30
 minutes or until skin is crisp and meat is cooked
 through.

 Remove stuffing from oven and keep warm. Remove pig from
 oven, transfer to a large platter, cover with a clean
 tea towel and rest for 15-20 minutes. Remove wood from
 mouth and replace with the apple.

 Serve sliced with stuffing, watercress and vegetables,
 salads, pickled onions, apple and rosemary jelly and
 condiments.

 Note: The piece of wood used to prop open the mouth of
 the pig aids in its presentation, allowing room for the
 apple at serving stage.

 RECIPE FROM: https://www.gourmettraveller.com.au

 Uncle Dirty Dave's Archives

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