The apple makes a delicious addition to the stuffing and the chia seeds are high in protein, omega and anti-oxidants.
6 slices parma ham
1 onion-finely diced
1 large apple-grated
1 teaspoon freshly chopped thyme
1 tablespoon freshly chopped parsley
1 large pork steak
Honey Roasted Carrot & Parsnip
To make the stuffing melt the butter, add the onions and apples and sweat them without colour for 2-3 minutes. At this stage add the freshly chopped herbs.
Combine with nice fresh breadcrumbs along with the nuts.
Season the mixture and allow to cool completely.
Butterfly the pork steak and Batten it out with a rolling pin., using a double layer of cling film covering the pork to assist you
Spread the stuffing out on top of the flattened pork steak.
Use the parma ham to roll the pork steaks up tightly (like a roulade)-You can use a few cocktail sticks to stop the stuffing escaping during cooking but make sure to remove all the cocktails sticks before you serve. Wpat tightly in parchment paper and tin foil.
Transfer to a flat baking sheet and bake for 45-50 minutes or until the meat is nice and tender. I normally remove the parchment and tin foil after the first 30 minutes to allow the pork to brown.
Serve with some honey roasted carrot & parsnips and crispy roasted potatoes.
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.