6 ISSUES FOR JUST £6 Subscribe to Yorkshire Life today CLICK HERE

'Romance' pork roulade recipe

10:37 03 August 2111

Ingredients (Serves 4)

For the pork

4 Pork steaks

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

Medium onion, finely diced

2 Coxs apples, diced (I leave the peel on)

2 Small cloves of garlic, finely chopped

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

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 its 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.

0 comments

More from Food & Drink

Sunday, March 22, 2015
Extensive research

This month the Editor has asked me to investigate Yorkshire ales — which is bit like ordering me to surf the web for artfully tasteful photographs of Monica Bellucci. You know, it’s something I was going to be doing anyway, so it’s no great hardship.

Read more
Thursday, March 19, 2015
Kitchen gardens

Good weather is here at last and a good time to visit a stately home with a walled kitchen garden writes Tony Greenway.

Read more
Wednesday, March 18, 2015
The Butchers Arms, Hepworth

Enjoy 2 Bar Meals for £15

Read more
Wednesday, March 18, 2015
The Wetherby Whaler

Tony Greenway seeks out 'free of' eateries that make life simpler for coeliac suffers

Read more
Monday, March 16, 2015
Harrogate Spring Water  the official refresher at Ascot (when they run out of champagne presumably)

A world-beating brand that sprang up in Harrogate and is still going strong

Read more
Monday, March 9, 2015
Rhubarb and Custard Mousse

This is wrong, tempting you with a sweet but head pastry chef Stefan Rose believes all good things in moderation

Read more
Monday, March 2, 2015
2014 Yorkshire Life Chef of the Year The winner, Tim Bilton from The Spiced Pear, receiving his award

Your chance to nominate and support Yorkshire’s finest food and drink businesses

Read more
Monday, March 2, 2015
Hendersons has been spicing up our lives since 1885

A real taste of Yorkshire celebrates its 130th birthday with a new cookbook

Read more

Food and Drink Directory

NEWSLETTER SIGNUP


Yorkshire's trusted business finder