MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Suckling Pig With 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 c)
      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  Coarse fresh bread crumbs
           - (140 g)
      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 11x30 cm (7-cup capacity) terrine mould, cover with
  lid and set aside.

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

  Reduce temperature to 200 C/400 F. 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 to 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

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