Slowly cooked stuffed roast piglet
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Ingredients

  • For the marinade
  • 1 whole piglet (about 8-10Kg), preferably with the head on
  • 3 tbsp of dry rosemary, well crushed
  • 3 tbsp of coarse salt
  • black pepper
  • 2 lemons, cut in half
  • 1 lemon, the zest
  • 1/3 tea-cup of lemon juice
  • 2 unwaxed oranges, the zest and the juice
  • 1/4 tea-cup of honey
  • 1/4 tea-cup of mustard (of your choice)
  • 1/4 tea-cup of olive oil
  • 1 tbsp of juniper berries
  •  
  • For the stuffing
  • 1/2 tea-cup of olive oil
  • 4 onions, finely chopped
  • the liver of the piglet, finely chopped
  • 4 tea-cups of dried apricots + prunes, finely chopped
  • 1 tea-cup of chestnuts, boiled and finely chopped
  • 1 quince, peeled and grated
  • 1 cinnamon stick
  • 3 whole cloves
  • 1/2 tsp of ground allspice
  • 1/2 a head of nutmeg, finely grated
  • 2½ tea-cups of orange juice
  • salt
  • pepper
  •  
  • For the sauce
  • 600 ml of water
  • 100 ml vodka or gin (or Greek tsipouro if you can find)
  • 200 ml apple juice
  • 2 tbsp of lemon juice
  • 1 tbsp of juniper berries (or 1 cinnamon stick + 3 whole cloves)
  • 1 tsp of honey
  • 2 cooking apples
  • 2 red sweet apples
  • 1/2 tea-cup of dates, pitted (or blond raisins)
  • 1/2 tsp of ground ginger

Instructions

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