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