date:Jun 16, 2014
Ingredients
2.5kg boned loin of pork, rind scored
1 tablespoon olive oil
1 teaspoon salt
8 small red apples
2 1/2 tablespoons plain flour
2 cups (500ml) beef stock
100g cabernet or quince paste
Raisin and walnut seasoning
1/3 cup (65g) raisins
1/2 cup (125ml) dry red wine
30g butter
1 tablespoon olive oil
2 medium leeks, pale section only, sliced
2 garlic cloves, crushed
50g pancetta, chopped
1/4 cup chopped sage
1/3 cup (45g) chopped walnuts
2 teaspoons finely grated lemon rind
2 1/2 cups