Subj : 12/18 Suckling Pig Day 3
To   : All
From : Dave Drum
Date : Tue Dec 17 2024 10:36:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Some things should be allowed to go extinct.
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