Ingredients
Rolled pork with apples and cider:
• 2kg rolled pork neck
• 2 leeks, finely chopped
• 1 bunch spring onions, finely chopped
• 2 fat cloves garlic, finely chopped
• 6 sage leaves, finely chopped
• 2 tbsp (30ml) honey
• 2 tbsp (30ml) white balsamic vinegar
• Salt and milled pepper
• 1 bottle (340ml) cider
• 1 cup (250ml) chicken stock
• 4 apples
• 4 potatoes
Cauliflower purée:
• 1 large head cauliflower, broken into florets
• 1 clove garlic
• ½ cup (125ml) chicken stock
• Salt
• 2 tbsp (30ml) butter
• Splash cream, optional
• Milled pepper
Preparation method
Rolled pork with apples and cider:
- Preheat oven to 180°C.
- Unroll pork, and lay on a board.
- Mix leeks, onion, garlic, sage, honey, balsamic vinegar and seasoning together.
- Spread over meat, and then roll up into a sausage shape and secure with string.
- Pop into a roasting pan.
- Pour over cider and stock.
- Cover, and roast for 1 hour.
- Remove foil, and add apples and potatoes.
- Roast for a further 1 hour.
- Serve with cauliflower purée.
Cauliflower purée:
- Steam cauliflower and garlic, until tender.
- Place in a food processor, add half the chicken stock, and then purée.
- Season, add butter and cream, and then purée until smooth.
- Add more chicken stock if necessary.