Country Fruited Pork Olives
|Thin pork leg steaks||6|
|Onions||2 , finely chopped|
|Butter||1⁄2 Ounce (1 Tablespoon / 15 Gram)|
|Eating apples||1 , finely chopped|
|Fresh breadcrumbs||2 Ounce (1 Cup / 50 Gram)|
|Chopped sage||2 Teaspoon (10 Milliliter)|
|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon (30 Milliliter)|
|Tomatoes||1 Pound, skinned and chopped (450 Gram)|
|Chicken stock/Vegetable stock||1⁄4 Pint (2/3 Cup / 150 Milliliter)|
|Tomato puree||1 Tablespoon (15 Milliliter)|
|Mixed herbs||1⁄2 Teaspoon, dried (2.5 Milliliter)|
|Caster sugar||1 Pinch|
|Jacket potatoes with soured cream and chives||1 Cup (16 tbs) (For Serving)|
|Mixed green salad||1 Cup (16 tbs) (For Serving)|
Place a slice of pork in a plastic bag and beat with a rolling pin or meat mallet to flatten.
Repeat with the remaining slices of meat.
Fry (saute) half the chopped onion in the butter for 2 minutes, stirring, to soften.
Stir in the remaining stuffing ingredients.
Spread over the slices of meat and roll up.
Secure with wooden cocktail sticks (toothpicks).
Make the sauce.
Heat half the oil in a saucepan (suitable for transferring to the barbecue).
Add the remaining sauce ingredients and a little salt and pepper.
Bring to the boil and simmer for about 8 minutes until pulpy, stirring occasionally.
Brush the pork olives with the remaining oil.
Barbecue for 6-7 minutes on each side until cooked through and golden.
Remove the cocktail sticks and serve with the tomato sauce, Jacket Potatoes with Soured Cream and Chives and a mixed green salad.