Spicy Pork Roll
A pork mince roll seasoned with herbs and stuffed with a mushroom, dried apricot and processed cheese filling, rolled up and baked. Served with a green salad. Serves 4.
Ingredients
| 1/2 kg | pork mince | |
| 1 | egg | |
| 1 tbsp | 15 ml | mustard |
| 2 tbsp | 30 ml | breadcrumbs |
| 1 head | onion | |
| 1 bunch | parsley | |
| 1 tsp | 5 ml | basil |
| 1 tsp | 5 ml | cinnamon |
| 1 tsp | 5 ml | cumin |
| 1 tsp | 5 ml | tarragon |
| 50 g | dried apricots | |
| 50 g | mushrooms | |
| 50 g | processed cheese | |
| 4 cloves | garlic | |
| 1 | egg yolk |
Instructions
- Knead the mince (1/2 kg) together with the egg, breadcrumbs (2 tbsp), the finely chopped onion (1 head) and parsley (1 bunch), the mustard (1 tbsp), cinnamon (1 tsp), tarragon (1 tsp) and cumin (1 tsp). Leave to rest for 1 hour.
- Cut the mushrooms (50 g) into cubes and blanch them in salted water. Once half-softened, add the dried apricots (50 g) that have been pre-soaked in cold water, drained and cut into cubes.
- Sprinkle with basil (1 tsp) and, after boiling for 1-2 minutes, add the processed cheese (50 g). Once it has melted, add the garlic (4 cloves) crushed with salt. Stir the mixture and remove from the heat. Leave to cool.
- Spread the mince into an even layer on a dampened cotton cloth. Distribute the mushroom-apricot mixture over it. Roll it up into a roll and place it in a greased rectangular tray.
- Brush with the beaten egg yolk and bake in the oven until done. Serve with a green salad.