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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roast Suckling Pig w/Walnut & Apple Stuffing   
    Categories: Pork, Vegetables, Herbs, Fruits, Nuts   
         Yield: 20 Servings   
       
     7 1/2 kg Suckling pig; halved width   
              - ways   
         2 tb Sea salt   
       125 ml Extra-virgin olive oil; (1/2   
              - cup)   
         3 cl Garlic; thin sliced   
         1 bn Rosemary   
         1    Apple   
         1 bn Watercress; leaves picked,   
              - to serve   
      
   MMMMM------------------WALNUT & APPLE STUFFING-----------------------   
       150 g  Butter   
         2 lg Onions; thin sliced   
         3    Leeks; white only, thin   
              - sliced   
         2    Apples; peeled, seeded,   
              - halved, in small segments   
       100 g  Shelled walnuts; rough   
              - chopped   
         2 tb Fresh thyme leaves   
         2    Fresh bay leaves   
       100 g  Pancetta; fine diced   
         2 c  (140 g)  coarse fresh bread   
              - crumbs   
         1    Orange; fine grated zest &   
              - juice only   
         1    Lemon; fine grated zest &   
              - juice only   
         2 lg Eggs; lightly beaten   
       
     FOR WALNUT AND APPLE STUFFING: Melt butter in a saucepan   
     over low heat and saute onion and leek for 15 minutes or   
     until soft. Transfer to a large bowl and allow to cool   
     for 5 minutes. Add remaining ingredients, season to   
     taste with sea salt and freshly ground black pepper and   
     combine well. Spoon mixture into a 11cm x 30cm (7-cup   
     capacity) terrine mould, cover with lid and set aside.   
        
     Set oven to 220oC/425oF. Place suckling pig in a   
     roasting pan. Combine sea salt and olive oil and spoon   
     mixture all over pig, rubbing over skin for 3-5 minutes.   
     Using a sharp knife, score top of pig and insert garlic   
     slices and sprigs of rosemary into slits. Place a   
     10cm-long piece of wood vertically in the pig's mouth   
     (see note) and roast for 1 hour.   
        
     Reduce temperature to 200oC/400oG. At this stage, cover   
     pig's ears, snout and tail with foil to prevent burning,   
     place stuffing in oven and roast pig for another 30   
     minutes or until skin is crisp and meat is cooked   
     through.   
        
     Remove stuffing from oven and keep warm. Remove pig from   
     oven, transfer to a large platter, cover with a clean   
     tea towel and rest for 15-20 minutes. Remove wood from   
     mouth and replace with the apple.   
        
     Serve sliced with stuffing, watercress and vegetables,   
     salads, pickled onions, apple and rosemary jelly and   
     condiments.   
        
     Note: The piece of wood used to prop open the mouth of   
     the pig aids in its presentation, allowing room for the   
     apple at serving stage.   
        
     RECIPE FROM: https://www.gourmettraveller.com.au   
        
     Uncle Dirty Dave's Archives   
       
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