MEAT RECIPE

Stuffed Pork and Apples

I had so much fun creating new recipes with Hannah at Ballerina Farm for our Christmas feast! I’ve wanted to try cooking apples in a Dutch oven with meat for some time, and when I saw what Hannah had available at the farm stand for me to use, I know it was time. When winter hits, the vegetables that are normally available in summer are limited, so this is a great way to make something more substantial in the cooler months.

Ingredients

6 Apples

500g breakfast sausage or pork mince

3 bulbs of garlic, crushed

1/2 cup finely chopped herbs such as mint, parsley and thyme

Ballerina Farm sea salt

Equipment:

Fire pit, Dutch oven

- Serves 6 -

HOW TO MAKE IT

  1. Light a fire and let it burn down for 1 hour, or until you obtain a medium heat.

  2. Slice the tops off the apples and set aside. Using a corer, core the apples three-quarters of the way through, but keep the bases intact. Scoop out most of the apple flesh and roughly chop.

  3. Add the sausage meat, garlic, sea salt, and herbs to a bowl and mix well. Stuff the apples with the mixture.

  4. Place in a Dutch oven, and put the lid on top. I like to make sure the Dutch oven is hanging 30cm (2 feet) from the fire, so that it can have distance from the coals to the bottom of the dutch oven.

  5. Place coals on the lid using a shovel, and allow to cook with the lid on for about 30 minutes.

  6. Check the apples after 30 minutes, and see that the meat has gone golden brown in colour. If it has, take it off and rest. If not, place the lid back on and continue cooking until done. Allow it to cool before serving. 

In partnership with Ballerina Farm