Pork steak stuffed with Clonakilty Whitepudding and pistachio
Serves: 4 • Prep Time: • Cook Time:
Another one of our favourites, you simply have to try pork steak stuffed with Clonakilty Whitepudding and pistachio. Perfect for a family meal or even for a dinner party, this moreish combination is fabulous when served hot but is just as nice when sliced cold and served in a sandwich or with some salad.
1 large pork steak (700g)
280g Clonakilty Whitepudding
3 firm eating apples
110g shelled pistachios
280ml apple juice
1. Trim all fat and membrane from the pork steak. With a sharp knife cut it along the length but not all the way through. Flatten the pork along this cut and then cut again half way between the cut and the edges. Put it between two pieces of cling film and bash it with a rolling pin to flatten it and make it more tender.
2. Put the Whitepudding into a bowl and add two tablespoons of apple juice. Mix this with the pudding to soften and then peel one of the apples and cut into little dice and add this and the pistachios into the pudding.
3. Form this into a rough sausage shape the length of the pork steak. Place in the middle and then pull the edges firmly around to make a neat parcel. Wrap this parcel up (again firmly) with tinfoil, making sure to seal it by scrunching the edges well.
4. Roast this in a hot oven (220C/400F/Gas 6) for approx. 45 minutes.
5. While it’s cooking, peel and cut the other two apples into little dice. Fry in the butter in a hot pan until they are brown. Sprinkle over the flour and stir well into the pan juices. Pour on the apple juice and let it all simmer together for a few minutes.
6. Season and add a little extra water to thin or boil vigorously to thicken, whichever you like.
7. Take the pork from the oven and let it sit for 5 minutes to rest.
8. Unwrap the tinfoil and carve into slices before serving.
9. Pour over the sauce and serve with boiled potatoes and a crunchy root vegetable like carrot or celeriac.