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Meat olives with a savoury stuffing

Recipe from: 11/5/1992 12:00:00 AM
Ingredients 13
Servings 8


  • 2
    cooking apples, cored and grated
  • 1
    onion, finely chopped
  • 60
    fresh breadcrumbs
  • 5
    lemon juice
  • 15
    grated lemon rind
  • 2
    dried sage
  • 8
    pork slices, cut from the leg
  • 30
    cooking oil
  • 5
  • freshly ground black pepper to taste
  • 200
    meat stock, heated
  • 15
    cake flour


Mix all the ingredients for the stuffing and set aside. 1. Place the meat slices (3-5 mm thick) between two layers of plastic and flatten slightly with the palm of your hand. Season with half the salt and black pepper to taste. 2. Spoon a little of the stuffing onto each slice. 3. Roll up and secure with a cocktail stick or with string. 4. Brown the olives in heated cooking oil in a heavy-based saucepan. Season with the remaining salt and with extra freshly ground black pepper. 5. Add the heated meat stock. Cover, reduce the heat and simmer for about 1 hour or until the meat is tender. Mix the cake flour with a little water to form a smooth paste and thicken the sauce with this if necessary. Stir continuously until the sauce comes to the boil. Serve with rice. Serves 8.

Read more on: pork

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