Today is a real Sunday roast day, grey sky, cold and wet outside and the lights had to be turned on by 2pm it was so dark. I have great memories of Sunday wintery mornings like this in my childhood when my Mum would drop my Dad, my siblings and I to the swimming pool, go home and prepare the Sunday roast and come to collect us when it was ready.
Today I skipped the hassle of bringing the kids to the pool, but I did cook a roast dinner. I cooked a pork steak stuffed with apple and herb stuffing. Not only are my kids dairy free, but my husband is allergic to onions, so I was seeking a stuffing that ticked all the boxes. I found a really simple apple and herb stuffing on BBC food website.
You will need:
1 eating apple, peeled, cored and chopped finely
(I used a red gala apple, maybe something less sweet would be nicer)
1 egg, beaten
1 tablespoon herbs – parsley, sage, tarragon, thyme or a mix.
Salt and pepper
1. Mix the apple and breadcrumbs and herbs and season.
2. Use some of the egg to bind the stuffing together and stuff meat or poultry. For the pork, I sliced the pork steak down the middle about 2/3 of the way in with the knife and then pushed in the stuffing.
3. I had some left over so I wrapped in tin foil and cooked in the oven for about 30 minutes.
This went really well with the pork as pork and apple are good together anyway. I still think nothing beats a good sage and onion stuffing though. For a normal sage and onion stuffing I replace the butter with margarine to make it dairy free.