Pork steaks with stuffing

Serves 4 people

Ingredients

4 Pork steaks
1 packet of sage & onion stuffing
potatoes
6 Garlic cloves whole and peeled
Rosemary
Broccoli
Asparagus
Carrots
Beef dripping
Butter

1. Heat the oven to 220c, 425f or gas mark 7, once hot enough place a large knob of beef dripping in a tray and place it in the oven
   
2. Peel and half the potatoes, place in a saucepan of water and turn on, once boiled, simmer for 10 minutes
3. Drain the potatoes and give them a shake in the saucepan
4. Place potatoes into the hot tray, add the garlic cloves and rosemary and cover potatoes with the dripping. Put back in oven for 40 minutes
5. With 30 minutes to go, place pork steaks onto a meat rack and place rack into a tray. Sprinkle the stuffing over the pork steaks, each with a covering of about 3/4 of a cm
6. Place pork into the oven and turn the oven down to 190c, 375f, or gas mark 5
7. Check the potatoes after 20 minutes, cover with more dripping if they look dry
8. Peel and slice carrots, snap the ends off the asparagus and cut up the broccoli onto small florets
9. With 15 minutes to go, place the broccoli into a saucepan of water and bring to boil, simmer for 5 minutes
10. 5 minutes to go, place carrots in a microwave dish, add butter and cook for 4 mins, if not quite done, cook for a further 1 minute
11. Once the carrots have cooked do the same with the asparagus and cook for 2.5 minutes
12. Drain the broccoli water into a jug, serve up, and just add bisto gravy granules to the water and enjoy

This recipe is from Kim Connolly, thank you Kim we shall have to give it a go!

Roast pork

Serves 4 people

Ingredients

1.058Kg pork leg joint
Potatoes
Swede
Carrots
Sprouts
Baby corn
Aunt Betty's Yorkshires

Goose fat, lard, beef dripping or oil
Bisto vegetable gravy granules

1. Heat oven to 180c, 350F or gas mark 4
2. Place pork in a tray and cook for 1hr 45 minutes
3. Peel swede and cut into cubes, peel carrots and slice, peel and cross sprouts, peel and half the potatoes. Use as many veg and potatoes that you require, cooking times wont be effected
4. 20 minutes before pork is cooked turn on the potatoes, add salt to the water if required
5. When pork is cooked, take it out the oven and leave it rest. Turn the oven up to 220c, 425f or gas mark 7
   
6. Place the goose fat, lard or dripping into a backing tray and pop into the oven to heat up
   
7. Once the potatoes have boiled turn down to simmer and cook for a further 10 minutes. Drain water and toss the potatoes in the sauce pan until they look slightly fluffy and add to the now hot baking tray. Coat with potatoes well and place back in the oven to cook for about 40 minutes. Take them out half way through to re-coat with oil
8. With 30 minutes to the end, Place the swede in a saucepan and turn on. Also place the carrots and sprouts into a pan and also turn on. Add salt if required. Once boiled turn down to a simmer
   
9. with 15 minutes to go carve the pork
10. 5 minutes to go place baby corn into the pan with the sprouts & carrots, bring up to the boil then back to simmer for 3 minutes
    
11. Place Yorkshires on a tray and cook for 3/4 minutes
12. Drain veg, saving some of the water in a jug for gravy, mash swede and then add a small knob of butter and a pinch of salt and pepper
    
13. Serve up, add bisto gravy granules to the vegetable water and thicken to suit