Air Fried Pork Steaks with Roasted Vegetables (Winter)
Prep time: 15 mins
Cooking time: 15 mins
Easy
Serves:
2
Roast Leg of Pork with Sage and Onion Stuffing Balls
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Impress your dinner guests or treat your family to a feast with this elegantly presented roast pork with sage and onion stuffing balls.
Prep time: 20 mins
Cook time: 2 hrs and 0 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
1.3kg
British boneless rolled pork leg joint
1 tablespoon
oil
Salt
4
medium onions, peeled
1 teaspoon
butter
2
large sprigs of fresh sage leaves roughly chopped
450g
premium pork and apple sausages, skins removed
Olive
oil
To garnish:
Extra
fresh sage leaves
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Weigh the joint and calculate the cooking time – 30 mins per 450g plus 30 mins (medium). Allow 100-175g raw meat per person
Step 2
Dry the rind and score deeply all over using a sharp knife. Brush with oil and sprinkle with salt. Place the joint on a rack in a large roasting tin and open roast in the oven for the calculated time (no basting or covering or you will have soft ‘crackling’).
Step 3
Meanwhile, cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the onion layers,leaving 2-3 in the shell. Roughly chop the removed onion.
Step 4
In a pan heat butter and lightly fry the onion. Remove from heat and allow to cool slightly. Mix together the sage and sausage meat and combine together.
Step 5
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.
Step 6
Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Weigh the joint and calculate the cooking time – 30 mins per 450g plus 30 mins (medium). Allow 100-175g raw meat per person
Step 2
Dry the rind and score deeply all over using a sharp knife. Brush with oil and sprinkle with salt. Place the joint on a rack in a large roasting tin and open roast in the oven for the calculated time (no basting or covering or you will have soft ‘crackling’).
Step 3
Meanwhile, cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the onion layers,leaving 2-3 in the shell. Roughly chop the removed onion.
Step 4
In a pan heat butter and lightly fry the onion. Remove from heat and allow to cool slightly. Mix together the sage and sausage meat and combine together.
Step 5
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.
Step 6
Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.
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