Almond and herb stuffed leg of pork with confit potatoes, apples and madeira recipe | delicious. mag

Name: Almond and herb stuffed leg of pork with confit potatoes, apples and madeira recipe | delicious. mag
Ingredients: 3.5kg British free-range pork leg, boned, rolled and tied; 1.5kg red skinned potatoes, very finely sliced; 4 British eating apples, finely sliced; A few fresh thyme sprigs; 1 garlic bulb, cloves separated; 100g unsalted butter; 100ml madeira; For the stuffing; 50g unsalted butter; 1 red onion, finely chopped; 40g fresh or dried breadcrumbs; 40g flaked toasted almonds, quite finely chopped; Good splash madeira (enough to make the stuffing sticky); 2 heaped tbsp finely chopped mixed fresh herbs – we used a mix of rosemary, thyme and tarragon; You’ll also need…; Digital probe thermometer

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Savor a stunning all-in-one roast with almond and herb-stuffed pork, confit potatoes, apples, and madeira. Serves 8. Medium difficulty.

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Ingredients

3.5kg British free-range pork leg, boned, rolled and tied
1.5kg red skinned potatoes, very finely sliced
4 British eating apples, finely sliced
A few fresh thyme sprigs
1 garlic bulb, cloves separated
100g unsalted butter
100ml madeira
For the stuffing
50g unsalted butter
1 red onion, finely chopped
40g fresh or dried breadcrumbs
40g flaked toasted almonds, quite finely chopped
Good splash madeira (enough to make the stuffing sticky)
2 heaped tbsp finely chopped mixed fresh herbs – we used a mix of rosemary, thyme and tarragon
You’ll also need…
Digital probe thermometer