1 deboned piece of pork, I used a leg, approximately 1.5kg
70g dried peaches chopped (Safari snack pack)
50g toasted chopped nuts (I used almonds)
3 Tbs whisky or tipple of choice or fruit juice
1 small apple peeled and grated
1/2 small onion peeled & finely chopped
75g fresh breadcrumbs
1 egg beaten
Place the chopped peaches into a small saucepan with the whisky and gently bring to a slow boil to allow them to absorb the liquid.
Add to the remaining ingredients and mix well.
Spread the stuffing across the pork, roll up and tie with string.
Roast for 30 minutes at 200C, reduce temperature to 180C and cook for a further 1.5 hours or until the juices run clear when tested with a skewer.
Michael’s Wine Recommendation – CLICK HERE
About Sue Green
Sue says: “I live in Pietermaritzburg, Kwa Zulu Natal, South Africa, I emigrated to this country from England in 1975. I am married to Roger. We have two children and two adorable ‘dudes’ (grandsons). I consider my food to be unpretentious, generally easy to make and leaning towards economy. I am not a chef, the title of my food24 website Souschef is just a play on my name, which is Sue.
To me, there is nothing better than sitting down with family and friends to share a meal and some good South African wine!
Click here to go to Sue’s Website