This recipe is by Grainne Hill, Catherine Fulvio’s guest on episode 8 of Tastes Like Home and represents Grainne’s very own taste of home.

Stuffing Ingredients:

• Onion

• Butter

• Breadcrumbs

• Apricots

• Chestnuts

• Fresh Parsley

• Rosemary / Thyme

• Salt

• Pepper  

Method:

• Soften an onion in butter.
• Add to breadcrumbs/chopped apricots and chestnuts/fresh parsley and rosemary or thyme/salt and pepper.

Fillets of Pork x 2

• Trim off fat. 
• Butterfly and lay out stuffing on bottom fillet
• Lay second fillet on top
• Place the dry cured streaky bacon over top and tuck underneath
• Cover with tinfoil
• Bake X 45mins approx
• Remove tinfoil and bake for a further 15-20 mins or until bacon is crispy

Veg:

• Boil carrots and parsnips until soft
• Drain and add butter/salt and pepper/a grate of nutmeg
• Puree

Roast Potatoes:

• Parboil X 5mins
• Drain
• Sprinkle over a handful of semolina seasoned with salt and pepper
• Give saucepan a good shake so all spuds are coated
• Melt duck/goose fat on baking tray
• Add spuds and bake until crispy

Apple Sauce:

• Place chopped cooking apples in glass bowl
• Add splash of water
• Cover with sheet of kitchen proof paper