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2 red peppers |
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chop |
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Mix well |
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Open loin of pork out flat, spread stuffing over centre of port. Roll pork, tie firmly with string at 5cm intervals. |
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Place pork in baking dish, seam side down, bake in hot oven for about 20 minutes or until fat begins to brown. Reduce heat to moderate, bake further 1 hour or until port is tender. Remove from baking dish, cover, keep warm. |
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4 green shallots |
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chop |
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1/2 cup dried apricots |
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chop finely |
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2 egg yolks |
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2 sticks celery |
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chop |
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2 cups stale breadcrumbs |
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2.5kg loin of pork |
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prune sauce |
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15g butter |
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Drain fat from dish, add butter and flour, cook 1 minute |
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Gradually stir in. Stir over heat until boiling and thickened, simmer uncovered 3 minutes. |
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1 tablespoon flour |
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1/2 cup prunes |
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chop finely |
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Combine. Bring to boil, reduce heat, simmer covered 5 minutes, push through sieve. |
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1/2 lemon rind |
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grate |
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2 teaspoons lemon juice |
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1 1/2 cups water |
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1 beef stock cube |
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