• 12/18 Suckling Pig Day -3

    From Dave Drum@1:3634/12 to All on Fri Dec 16 15:57:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roast Suckling Pig w/Walnut & Apple Stuffing
    Categories: Pork, Vegetables, Herbs, Fruits, Nuts
    Yield: 20 servings

    7 1/2 kg Suckling pig; halved width
    - ways
    2 tb Sea salt
    125 mL Extra-virgin olive oil; (1/2
    - cup)
    3 cl Garlic; thin sliced
    1 bn Rosemary
    1 Apple
    1 bn Watercress; leaves picked,
    - to serve

    MMMMM-----------------WALNUT & APPLE STUFFING------------------------
    150 g Butter
    2 lg Onions; thin sliced
    3 Leeks; white only, thin
    - sliced
    2 Apples; peeled, seeded,
    - halved, in small segments
    100 g Shelled walnuts; rough
    - chopped
    2 tb Fresh thyme leaves
    2 Fresh bay leaves
    100 g Pancetta; fine diced
    2 c (140 g) coarse fresh bread
    - crumbs
    1 Orange; fine grated zest &
    - juice only
    1 Lemon; fine grated zest &
    - juice only
    2 lg Eggs; lightly beaten

    FOR WALNUT AND APPLE STUFFING: Melt butter in a saucepan
    over low heat and saute onion and leek for 15 minutes or
    until soft. Transfer to a large bowl and allow to cool
    for 5 minutes. Add remaining ingredients, season to
    taste with sea salt and freshly ground black pepper and
    combine well. Spoon mixture into a 11cm x 30cm (7-cup
    capacity) terrine mould, cover with lid and set aside.

    Set oven to 220ºC/425ºF. Place suckling pig in a
    roasting pan. Combine sea salt and olive oil and spoon
    mixture all over pig, rubbing over skin for 3-5 minutes.
    Using a sharp knife, score top of pig and insert garlic
    slices and sprigs of rosemary into slits. Place a
    10cm-long piece of wood vertically in the pig’s mouth
    (see note) and roast for 1 hour.

    Reduce temperature to 200ºC/400ºG. At this stage, cover
    pig’s ears, snout and tail with foil to prevent burning,
    place stuffing in oven and roast pig for another 30
    minutes or until skin is crisp and meat is cooked
    through.

    Remove stuffing from oven and keep warm. Remove pig from
    oven, transfer to a large platter, cover with a clean
    tea towel and rest for 15-20 minutes. Remove wood from
    mouth and replace with the apple.

    Serve sliced with stuffing, watercress and vegetables,
    salads, pickled onions, apple and rosemary jelly and
    condiments.

    Note: The piece of wood used to prop open the mouth of
    the pig aids in its presentation, allowing room for the
    apple at serving stage.

    RECIPE FROM: https://www.gourmettraveller.com.au

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