Published Thursday, 09 April, 2009 by ben r rogers
1. For the pork: put the pork silver-skin side down and vertical in front of you on a clean chopping board. With a large, sharp knife, make an incision along the length of the loin 2cm from the edge. Roll back the cut edge and make another cut slightly sideways, maintaining a thickness of 2cm. Continue cutting in this way until the loin opens a bit like a roly poly sponge.
2. To marinate the pork, rub the inside with the crushed garlic, and season with the sugar, as well as salt and freshly ground black pepper, to taste. Sprinkle the chopped basil over the inside, cover the pork with cling film and place in the refrigerator overnight.
3. When you are ready to cook the pork, preheat the oven to 220C/Gas 7.
4. For the stuffing, mix the sausagemeat with the pine nuts, herbs and garlic in a mixing bowl. Take the loin of pork from the fridge and, with a kitchen towel, wipe off the basil that was left on overnight. Spread the sausage mixture over the inside of the pork and season with salt and freshly ground black pepper, to taste. Roll it up tightly, wrap in aluminum foil or clingfilm and leave for at least ten minutes.
5. To cook the pork, heat the vegetable oil and butter in a large roasting pan until foaming. Unwrap the pork from the foil and place on the pan and then in the hot oven. For the first 10 minutes, turn the pork frequently until well browned. Lower the heat to 180C/Gas 4 and cook for another 45 minutes, turning occasionally.
7. For the new potato, pea and horseradish salad: boil the potatoes in a pan of boiling, salted water until tender - about 15-20 minutes. Drain well and season with salt and pepper while still warm. Cook the peas in a separate pan of boiling, salted water until tender and drain. Tip the peas in with the potato.
8. Add the chives, dill, horseradish, white wine vinegar and extra virgin olive oil and toss together. Set aside.
9. Remove the pork from the oven, lightly cover with aluminum foil and leave to cool.
10. To serve, cut the pork into 12 even slices and serve with the new potato, pea and horseradish salad.
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