'Romance' pork roulade recipe

Ingredients (Serves 4)

For the pork

4 Pork steaks

1 Horseshoe black pudding, or equivalent size of slicing pudding, skinned and diced

½ Medium onion, finely diced


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2 Cox’s apples, diced (I leave the peel on)

2 Small cloves of garlic, finely chopped

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8 Slices of Serrano or Parma ham

50 grams/2oz Butter

Sunflower or vegetable oil, a splash

Large tablespoon of parsley, chopped

Salt and pepper

Watercress or pea-shoots to serve

8 Cocktail sticks

For the cheese sauce

100 grams/4oz Lancashire creamy cheese, grated

½ Medium onion, finely diced

50ml/2fl oz Double cream

25ml/1fl oz Dry white wine

25ml/1fl oz Chicken stock

50 grams/2oz Butter

Method

1. Pre-heat the oven to 180c, or gas mark 4. Place each steak between two pieces of cling film and flatten with a meat hammer or rolling pin until it’s half as big again then lightly season with salt and pepper and rub with garlic.

2. Put the butter in a frying pan with a little sunflower or vegetable oil and fry the onion for the pork until translucent. Add the apple, black pudding and parsley. Cook for just two minutes and season to taste, go lightly on the salt as the ham will be salty, and there is salt in the cheese, too.

3. Divide the mixture between the four steaks, roll up, then wrap each parcel with two slices of ham and secure with cocktail sticks.

4. In a second frying pan gently saute the parcels in a little oil until golden, turning all the time, approximately five minutes. Put onto a lightly oiled baking tray and put into the oven for 15 minutes.

5. Meanwhile fry the remaining onions, for the sauce, in a pan, in a little oil and butter until translucent. Add the wine and stock, bring to the boil for a minute to remove the alcohol then simmer for five minutes. Add the cream and grated cheese and simmer until the thickness of double cream. Season to taste.

To serve cut the parcels diagonally, pour on the cheese sauce and garnish with watercress or pea-shoots.

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