1.5 kg (3 lb) rib of pork (8 ribs), boned and rind removed
1 tsp salt
freshly ground black pepper to taste
1 tsp salt
freshly ground black pepper to taste
for the stuffing
1 onion, chopped
1 tbsp (1/2 oz) butter
1 celery stalk, chopped
1/2 cup (3 oz) 90 g walnuts, chopped
3 tbsp fresh breadcrumbs
1 cooking apple, peeled, cored and grated
1/2 tsp dried or 1 tsp chopped fresh rosemary
1/2 tsp salt
freshly ground black pepper to taste
1 tbsp (1/2 oz) butter
1 celery stalk, chopped
1/2 cup (3 oz) 90 g walnuts, chopped
3 tbsp fresh breadcrumbs
1 cooking apple, peeled, cored and grated
1/2 tsp dried or 1 tsp chopped fresh rosemary
1/2 tsp salt
freshly ground black pepper to taste
method
1. First prepare the stuffing. Saute onion in heated butter until translucent. Add celery, walnuts, breadcrumbs and apple and heat for a few minutes longer. Season with rosemary, salt and pepper.
2. To prepare the meat, trim excess fat according to preference. Spoon stuffing onto meat, leaving 2 cm (3/4 inch) clear around the edges, then roll and tie meat with string at 2.5 cm (1 inch) intervals. Season with salt and pepper.
3. 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).
4. Remove from oven and allow to rest for 10 minutes before carving.
2. To prepare the meat, trim excess fat according to preference. Spoon stuffing onto meat, leaving 2 cm (3/4 inch) clear around the edges, then roll and tie meat with string at 2.5 cm (1 inch) intervals. Season with salt and pepper.
3. 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).
4. Remove from oven and allow to rest for 10 minutes before carving.
serving amount
serves 6
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
