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Try this apple and herb stuffing in your next New Zealand pork rolled roast or serve it on the side.
225g cooking apples, peeled, cored and sliced
100g fresh white breadcrumbs
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
½ teaspoon dried sage
Salt and freshly ground black pepper, to taste
1 egg
225g cooking apples, peeled, cored and sliced
100g fresh white breadcrumbs
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
½ teaspoon dried sage
Salt and freshly ground black pepper, to taste
1 egg
Place apples, breadcrumbs, lemon juice, lemon rind, sage, salt and pepper in a bowl.
Add the lightly beaten egg and mix well.
Place the stuffing mixture in the roast pork and roll it up, tying it with kitchen string.
If you'd like to serve the stuffing on the side, place it in a dish and bake in the oven at 180C for 30 minutes or until golden and crunchy.
Try this apple and herb stuffing in your next New Zealand pork rolled roast or serve it on the side.
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225g cooking apples, peeled, cored and sliced
100g fresh white breadcrumbs
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
½ teaspoon dried sage
Salt and freshly ground black pepper, to taste
1 egg
Place apples, breadcrumbs, lemon juice, lemon rind, sage, salt and pepper in a bowl.
Add the lightly beaten egg and mix well.
Place the stuffing mixture in the roast pork and roll it up, tying it with kitchen string.
If you'd like to serve the stuffing on the side, place it in a dish and bake in the oven at 180C for 30 minutes or until golden and crunchy.
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