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Serves 6

INGREDIENTS:

For Stilton & Celery Soup:

2 tbsp. sunflower oil
1 tsp. salt
1 tsp. black pepper
1 onion, finely chopped
4 sticks celery, finely sliced
1 garlic clove, finely crushed
1 tsp. fresh parsley, finely chopped
2 cups chicken bouillon
3 cups half and half cream
2 tbsp. cornstarch
6 oz. Stilton cheese

For Roast Pork and Sage & Onion Stuffing:

2 lb. pork roast
1 tbsp. sunflower oil
1 tsp. salt
1 tsp. black pepper
2 oz. butter
1 large red onion, finely chopped
2 tbsp. fresh sage, finely chopped
8 oz. fresh brown breadcrumbs
1 egg, beaten
1 tsp. salt
1 tsp. black pepper
3 tbsp. lard
4 oz. cooked white rice

For Cranberry Souffle with Blueberry Sauce:

1 1/4 lb. fresh cranberries
6 oz. white sugar
1 tbsp. apple juice
5 egg whites
1 tbsp. icing sugar
3 cups blueberries
1 tbsp. white sugar

METHOD:

Preheat oven to 400 F (190 C). Score pork rind by using a sharp knife to make diagonal slashes. Rub sunflower oil and salt over rind. Sprinkle entire roast with black pepper. Wrap roast in foil. Place in a roasting pan. Roast for 15 minutes. Reduce heat to 350 F (180 C). Roast for 1 hour and 30 minutes.

Meanwhile, using the food processor, add all stuffing ingredients. Process until a dough ball forms. Remove and make into smaller balls.

Put lard into a roasting pan and melt in top of oven. Carefully put the stuffing into the hot lard and return to the oven. Bake for 40 minutes or until golden.

Half an hour before roasting is complete, using a food processor, puree cranberries. Add 1 tbsp. white sugar and apple juice. Blend well and set aside.

Using the food processor, beat eggs until stiff and peaked. Add remaining white sugar and beat until very stiff and shiny. Slowly fold egg white mixture into cranberry mixture. Spoon souffle mixture into a greased ovenproof souffle dish. Bake in top of oven for 30 minutes or until well risen.

Puree blueberries and sugar until smooth. Heat in a pan until sugar dissolves. Simmer for 1 minute and remove from heat. Cover to keep warm.

Put sunflower oil in frying pan. Add salt, black pepper, celery, garlic, and onion. Fry for 3 minutes. Put mixture into a deep pan. Add parsley and chicken bouillon. Bring to a boil. Cook for 15 minutes or until celery is very soft.

Whisk in cornstarch until smooth. Reheat and stir continuously until thickened. Add Stilton cheese and keep warm on medium heat. Stir until cheese has melted and soup is smooth. Keep hot on a very low heat. Cover.

Serve the soup as a starter with crackers or rolls, followed by the roast and stuffing. Roast potatoes and a selection of seasonal vegetables are traditionally served with the roast along with gravy. Then finalize the meal by serving the souffle warm in individual dessert dishes, drizzled with the blueberry sauce and dusted with icing sugar.