Scotch fillet wrapped in pork skin, stuffed with garlic and for a juicer taste stuffed with fresh orange pieces and tied tightly with string
Ask butcher to prepare your fillet with the pork skin so it covers the whole lot. Ask butcher to score the pork skin for better crackling.
Stuff fillet with garlic and orange pieces, place on kitchen sink on a cake rack to allow drainage.
Boil kettle and quickly sear the pork wrap to harden the skin. Don't use too much water. Towel dry the skin and rub oil and salt all over. Season to taste with lemon peper.
Place in baking tray with prepared vegetables and bake on high (220 C) for 20 mins then reduce heat back to 160 C so beef doesn't dry out or overcook. Bake for a further 20 mins, test if beef is nearing completion then turn heat up again to produce the crakle.
Prepare favourite gravy, allow beef to settle then slice and serve with baked vegetables.
To get sweeter crackling drip honey over the top 20 mins before completion.
Great dish for Christmas as you get the beef and the crackling in one dish.
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