700 g lean pork mince

1/2 cup chopped walnuts

1 onion, finely diced

1/2 cup cream

2 teaspoons crushed garlic

2 eggs

2 tablespoons chopped parsley

salt and freshly ground black pepper

2 tablespoons chopped sage

10 rashers streaky bacon

1 cup fresh breadcrumbs

sprigs of Italian parsley and

1/2 cup finely diced red capsicum

sage to garnish

Combine all ingredients, except the bacon, in a bowl. Mix well. Use the bacon to line a 21 cm x 1 1 cm loaf tin, extending bacon over edges of tin. Press pork mixture firmly into tin. Fold bacon over filling to enclose. Cover tin with foil and stand in a baking dish. Pour boiling water into baking dish to halfway up side of tin. Bake at 180 0 C for 1 1/2 hours until firm. Remove tin from baking dish and set aside to cool. Remove loaf from tin by first pouring off any excess liquid, then inverting loaf onto a chopping board. Serve sliced warm or cold with an apple-based chutney.

Serves 5—6.


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