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ROAST
PORK WITH CASHEW STUFFING RECIPE
This recipe
will teach you how to make Roast Pork with Cashew Stuffing.
It is a quick and easy recipe to make. A
loin of pork with the delicious cashew stuffing and crunchy
golden crackling is really superb and fitting for christmas
lunch. My family usually pick a couple of dishes for christmas
lunch and my family always ask if I will cook up the Roast
Pork with Cashew Stuffing.
Roast
Pork with Cashew Stuffing Ingredients
1 loin
of pork boned
Stuffing:
2 Tbs butter
2 Tbs course salt
grated rind 1 orange
2 eggs lightly beaten
salt and pepper to taste
3/4 cup chopped shallots
1 1/2 tsp grated fresh ginger
3 Tbs finely chopped parsley
4 cups fresh white breadcrumbs
1 cup cashews roughly chopped
Roast
Pork with Cashew Stuffing Method
Do the stuffing by melting butter
in a frying pan then add shallots, cashews and ginger and
cook over moderate heat for 3 minutes stirring. Put into a
large bowl and stir in the remaining ingredients except the
coarse salt. Spoon the stuffing mixture onto the loin of pork
and roll up and tie together with kitchen string. Place the
pork on a rack set in a baking dish and rub rind all over
with the course salt. Bake in a preheated very hot oven 250
degrees for 20 minutes then reduce the heat to moderate 180
degrees and cook for a further 2 hours or until cooked.
To test if it is cooked run a skewer into the thickest part
of pork and see if the juices run clear and the flesh should
have no tinge of pink. Remove the pork from the oven and allow
to rest for 15 minutes before carving. While the pork is resting
make the gravy from the pan drippings if desired. To serve
the Roast Pork with Cashew Stuffing remove the string and
carve the pork crosswise into slices so each slice contains
some of the stuffing.
Enjoy your freshly made
Roast Pork with Cashew Stuffing!
BLUE
CHEESE MOUSSE RECIPE
This
recipe will teach you how to make Blue Cheese Mousse. It is
a quick and easy recipe to make.
This light chilled mousse makes a perfect start to any meal
served with crackers, slices of french bread sticks or slices
of celery and carrots. I really enjoy the Blue Cheese Mousse
at christmas as you can decorate it by making it in a ring
mould then when you tip it out you can fill the hole in the
middle with tomato wedges, zucchini curls and olives looks
really great and the taste is really exquisit.
Blue Cheese Mousse Ingredients
salt and pepper
1 1/2 Tbs gelatine
1 cup plain yoghurt
250 g cream cheese
1 1/2 cups thickened cream
220g packet soft blue cheese
1 1/2 Tbs finely chopped mint
1/4 cup very hot water but not boiling
tomato wedges, zucchini curls and black olives to garnish
Blue
Cheese Mousse Method
Allow
the cream cheese to soften at room temperature then place
it in a blender with the blue cheese, yoghurt and mint and
blend until smooth then transfer to a bowl and season with
salt and pepper to taste. Pour hot water into a jug and sprinkle
with gelatine and beat briskly with a fork until gelatine
dissolves then add gelatine to cheese mixture and stir until
combined. Whip cream until firm but not stiff and fold into
the cheese mixture. Spoon mixture into a 20cm lightly oiled
ring mould then cover with plastic wrap and chill until firm
about 6 hours. To serve the Blue Cheese Mousse run a knife
dipped in hot water around the outer and inner edges of mould
and invert onto a serving plate. Garnish centre with tomato
wedges, zucchini curls and olives.
Enjoy your freshly
made Blue Cheese Mousse!
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