Why Cane Toad? Well they are pretty big and so is this monster! You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot! Sue's Gluten Free batter mix is below.
Loin is one of the leanest cuts of Pork and has a bit of a tendency to dry out when roasted. But not if you stuff it! Also we’re more than happy to throw a few bits and bobs from the fridge at it if it’s wearing a yellow sticker….
Ingredients:-
Two tbsp Creme Fraiche
An Onion, finely chopped
Blue Stilton, crumbled
Garlic, minced
Mushrooms, finely sliced
Margarine
Fresh Parsley, chopped
DIY Garlic Butter (Margarine here)
Salt & Pepper
Method:-
(1) Sautee the Onion and Garlic in the Margarine until softened.
(2) Add the Mushrooms.
(3) Add the Parsley.
(4) Stir in the Creme Fraiche
(5) Season with Salt & Pepper.
(6) Simmer to reduce for 10 minutes.
(7) Put pockets in the Pork Loin.
(8) Spread the sauce in the pockets and add crumbled Blue Cheese.
(9) Rub Garlic Butter over the rind.
(10) Roast in a pre-heated oven at 180c for 40 minutes or until it’s cooked and the sauce is oozing out.
We served ours with roast Potatoes, Parsnips, Peas & Carrots, Yorkshire Puddings and lots of gravy.
