TART CHERRY CHICKEN OR PORK STUFFING

INGREDIENTS

Stuffing Only;

• 4 rashes of bacon.

• 2 onions, peeled and quartered

• 4 cloves garlic, peeled

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• ½ tsp ground cloves

• ½ bunch fresh parsley

• 3 tbsp olive oil

• 2 cups dried tart cherries

INSTRUCTION

1. Add the bacon, onion, garlic, spices and fresh parsley into a food processor and process until smooth.

2. Heat the oil in a large pan or wok and gently fry your stuffing mix for about 10 minutes on a medium heat.Add your dried cherries and continue to fry for a further 5 minutes. Remove from heat and allow to cool before using as a stuffing in your chicken or pork.

For A Fillet End Loin Of Pork;

1. Pre heat your oven to 200 degrees Celsius

2. Request your butcher to remove the rind and loins and open up the loin of pork. Open up the meat and wrap in cling wrap so that you can bash the meat with a rolling pin to flatten it out further.

3. Once flat, remove the cling wrap and spread the stuffing over your meat leaving a 1 inch border around the outside. Roll your loin to make a sausage. Wrap your loin with bacon and string together to hold the meat firmly in place. Lay on a roasting rack and place in the oven for 2 to 2 ½ hours (the time will vary depending on the size of your meat – if your unsure check the meat hourly and then ½ hourly thereafter).

For A Chicken Breast or Thigh;

1. Pre heat your oven to 180 degrees Celsius

2. Open up the breast or thigh and wrap in cling wrap so that you can bash the meat with a rolling pin to flatten it out further.

3. Once flat, remove the cling wrap and spread the stuffing over your meat leaving a border around the outside. Roll your breast and wrap with bacon and string together to hold the meat firmly in place. Lay on a roasting rack and place in the oven 30 to 35 minutes until cooked through.