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Richard’s “Cracking” Rolled Pork with Cider Gravy

Richard's entree recipe from Series 1 of Come Dine With Me Australia ...


  • 2kg Blade of Pork

  • ½ teaspoon of Sea Salt

  • 2 tblsp Olive Oil (for the crackling)

  • Stuffing (1 Onion, 1 Apple, 4 Celery Sticks, 1 cup of ground Cashew Nuts, 50g Butter, 2 tblsp of Fresh Sage Leaves, Zest and Juice of Lemon, 250g Breadcrumbs)

  • 4 Roast Potatoes per person (roasted in 2 teaspoons of Beef Dripping)

  • Cauliflower Cheese (1 Cauliflower, 4 cups of Grated Chedder Cheese, 250ml Milk, 1 tablespoon flour, 1 tablespoon butter, salt and pepper)

  • Dutch Carrots

  • Sugar Snap Peas

  • Apple Sauce (2 Green Apples and a sprinkle of sugar)


  • 1.

    Make the sauce for the cauliflower cheese (butter, cheese, milk, flour, salt and pepper in a sauce pan together on a low heat until cooked through).

  • 2.

    Par boil the Cauliflower, drain, place in a dish, pour the sauce over and set aside until the pork comes out of the oven.

  • 3.

    Make the stuffing by putting all the ingredients in a large bowl and mix well. Season the inside of the joint of pork and then spread with the stuffing mix.

  • 4.

    Roll up the meat firmly and tie up with butchers string. Brush with the oil and put on a rack in a roasting tin with a little water. Put in a cold oven and set to 220c to “blast” the meat for 30 minutes (for good crackling). Reduce the heat to 170 and cook for a further 1.5 hours.

  • 5.

    Peel and par boil the potatoes. Put a second roasting tin in the oven with the oil to heat up for the potatoes. Put the potatoes in to roast when you have about an hour or less to go with the meat.

  • 6.

    Transfer the meat to a new tin and turn oven up to maximum and return the meat for a final 20 minutes to get really crispy crackling. Deglaze the original pork roasting tin with the cider and cider vinegar and reduce.

  • 7.

    Add the stock and simmer.

  • 8.

    Put the carrots and sugar snap peas on to steam. By the time your gravy is ready, the meat will be rested and ready to carve and serve with the rest of the veggies.

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Posted by Penne4Report
Richard we thought you did brillaintly