1 boned leg of pork, approximately 2 kg (4 lb)
1 1/2 tsp salt
1/2 tsp dry mustard
freshly ground black pepper to taste
1 1/2 tsp salt
1/2 tsp dry mustard
freshly ground black pepper to taste
for the baked apples
8 cooking (tart) apples, cored 125 g (4 oz) mixed dried fruit
3 tbsp brandy
3 tbsp melted butter
3 tbsp brandy
3 tbsp melted butter
for the mustard sauce
3 eggs
125 ml (4 fl oz) white vinegar
3/4 cup + 2 Tbls (175 g) sugar
2 tsp dry mustard
13 oz (410 g) canned evaporated milk
4 tbsp crushed green peppercorns
freshly ground black pepper to taste
125 ml (4 fl oz) white vinegar
3/4 cup + 2 Tbls (175 g) sugar
2 tsp dry mustard
13 oz (410 g) canned evaporated milk
4 tbsp crushed green peppercorns
freshly ground black pepper to taste
method
1. To prepare meat, score rind and rub with a mixture of salt, mustard and pepper. Place meat on the rack of a roasting tin and roast at 160 °C (325 °F/gas 3) for 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium) or 25 to 30 minutes per 500 g (1 lb) plus 25 minutes (well-done). Increase oven temperature to 200 °C (400 °F/gas 6) during last 30 minutes of cooking time.
2. To prepare the apples, make a horizontal incision around the middle of each apple and peel top half. Soak fruit in the brandy until plump. Mix with melted butter and stuff apples. Bake with leg of pork during last 40 minutes of cooking time or until apples are tender.
3. To prepare the mustard sauce, beat together the eggs, vinegar, sugar and dry mustard in top half of a double boler. Stir the mixture over boiling water until thickened. Remove from heat and stir in evaporated milk, green peppercorns and black pepper. Serve pork with sauce and baked apples.
2. To prepare the apples, make a horizontal incision around the middle of each apple and peel top half. Soak fruit in the brandy until plump. Mix with melted butter and stuff apples. Bake with leg of pork during last 40 minutes of cooking time or until apples are tender.
3. To prepare the mustard sauce, beat together the eggs, vinegar, sugar and dry mustard in top half of a double boler. Stir the mixture over boiling water until thickened. Remove from heat and stir in evaporated milk, green peppercorns and black pepper. Serve pork with sauce and baked apples.
serving amount
serves 8
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