These nifty pork parcels from Luke Tipping are slightly tricky to put together, but once you get the hang of them you'll want to make them again and again! Pork and apricot is an exquisite combination, but use dried apple if you prefer.
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Heat the olive oil and butter in a pan over a low-medium heat. Add the onions and garlic and cook until soft but not coloured. Remove the pan from the heat and pour the contents into a bowl
20g of butter
1 dash of olive oil
1 onion, chopped
1 garlic clove, chopped
Add the breadcrumbs, sausage meat, egg, parsley and chopped apricots, mixing well to combine
100g of breadcrumbs
80g of sausage meat
1 egg, beaten
1 bunch of fresh parsley, chopped
100g of dried apricots, chopped
Cut away any excess fat from the pork steak and place inside a resealable bag. Tenderise the meat by beating with a meat mallet or rolling pin. Repeat with the other 3 and set aside
4 pork steaks
On a clean surface, roll out a piece of cling film and cut to form a square. Cut the bacon rashers in half lengthways to make 8 strips then lay 2 strips of bacon to form a cross on top of the cling film
4 rashers of smoked streaky bacon
Place a sage leaf in the middle of each cross. Arrange the pork steak across the bacon
4 sage leaves
Roll a golf ball-sized piece of the stuffing mixture between your hands and place on top of the pork
Pull the 4 corners of the cling film together so the bacon rashers meet in the middle. Pull the cling film tight. Repeat this process to make another 3 pork parcels
Turn over each parcel to hold the bacon underneath, then store in the fridge for half an hour to set
Preheat the oven to 170˚C/gas mark 3
Remove the parcels from the fridge and carefully remove all the cling film. Place on a baking tray and cook for 30-45 minutes until cooked through
Once cooked, remove from the oven and serve with your choice of seasonal greens, mash or roasted vegetables
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