Category Archives: raisins

Recipe: Roast Stuffed and Rolled Pork Fillet

This recipe takes me right back to my childhood, my mum used to make a very similar dish and I had completely forgotten about it until I was reminded about it in college last (academic) year. It came up in one of our practical cookery classes and since then I have experimented with it several times until I came up with this recipe.

The recipe that I give for the stuffing, is a large enough quantity for three or four fillets, I like to make up the stuffing and freeze what I don’t use in “portions” so I’m not making it every time. I can just stuff, roll and roast as needed then. It’s also surprising just how quickly this can be put together even on a week night, just roast a few potatoes and some fresh veg in the oven with it and you have a really simple impressive dinner.


Roast Stuffed and rolled pork served with onion gravy, minted potatoes and steamed brocoli
Roast Stuffed and rolled pork served with onion gravy, minted potatoes and steamed brocoli

Ingredients;

Apricot and raisin stuffing

40g butter
1 large onion, diced
115g dried apricots, soaked, drained and diced
115g seedless raisins
115g fresh white breadcrumbs
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

and the rest

1 x pork fillet
Packet of Serrano ham


Begin by making the stuffing, heat the butter in a small pan and fry the onion over a moderate heat for about 3 minutes until translucent.

Place the apricots into a large bowl. Add the onions (butter and all), raisins, breadcrumbs and ginger. Season the mixture with salt and freshly ground black pepper. If you pick up a handful of the stuffing and squeeze it gently in your fist it should just about hold its shape when you let go. if it’s too dry just add a little more butter, if it’s a little too wet add some more breadcrumbs. Allow the stuffing to cool before use.

Next you want to take your pork fillet and trim off any excess fat carefully. Once this is done lay it out on a chopping board and make a cut about three-quarters way deep into it and the full length. This should allow you to open the fillet flat onto your chopping board. Using the heel of your hand you want to begin, flattening both sides of the fillet. If you strike at the centre with a movement towards either edge alternatively you should flatten and stretch the fillet out as much as possible.

Now comes the construction part, lay out your Serrano ham slices so that they just about overlap and are about an inch wider than the length of the fillet. Next lay the fillet on top (across all the Serrano ham overlaps) and place a line of your stuffing down the centre. Now comes the difficult bit, you need to fold either end of the Serrano ham over the ends of the fillet and roll the lot into one oversized Serrano ham wrapped sausage type of thing.

Place this in an oiled roasting tray and bake in a 180C oven for one hour, once the juices flow clear you’re ready to rest it for 10 minutes, then simply carve and serve.

Recipe: Cold Veggie Couscous

Ingredients;

2 x 125g bags “boil in the bag” couscous
2 sticks celery
1 small bell pepper (your choice of colour)
3 medium tomatoes
1 200g tin sweetcorn
Handful frozen peas
Handful baby broccoli
Handful fresh flat-leaf parsley
Handful sun-dried tomatoes
3 handfuls raisins
Half teaspoon chilli powder
Herbs to taste (e.g. dried oregano, basil, rosemary – approx 2 teaspoons)
Olive oil

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I love couscous, but the preparation can be messy. Superquinn stocks Roma Boil in the Bag Couscous which simply requires it to be boiled for 1 minute, then snip open the bag and pour out. It really is the easy option.

The recipe is so simple here – just chop up the celery, pepper & tomatoes really small and place in a bowl. Using a kitchen scissors, cut the parsley (stalks and all) into teeny chunks directly into the bowl. Also toss in the sweetcorn and raisins.

Bring a large pot of water to the boil, then add in the baby broccoli, sun-dried tomatoes and frozen peas. Boil these for 2 mins, then throw in the bags of couscous. After 1 minute, drain off the water and carefully snip open the bags, pouring the couscous into the bowl, mixing it in immediately.

Slice up the cooked baby broccoli and sun-dried tomatoes (briefly boiling them allows them to re-hydrate slightly) and place these in the bowl along with the cooked peas.

Finally add approx 1 tablespoon olive oil, the chilli powder and dried herbs and stir everything together until well mixed.

This couscous can be eaten on it’s own, or mixed with some protein – try diced prawns & crab sticks; leftover roast chicken; or even flaked roast salmon. I like to make up a batch of this on the weekend and grab a bowlful each day for lunch, with a different topping each time.

If you don’t like any of the vegetables in the recipe, then you can leave them out, but I’d highly recommend replacing them with something you prefer – you could try diced onion, spring onions, roast sweet potato, broccoli or alfalfa shoots or asparagus.

Recipe: Sweet Chicken Curry

Sweet Chicken Curry served on a bed of rice
Sweet Chicken Curry served on a bed of rice

Ingredients;

4 chicken breasts, diced
2 medium onions, finely diced
2 cloves of garlic, finely diced
2 chilies, finely diced
A thumb-sized piece of ginger, finely diced (or half a teaspoon of ground ginger)
80g butter
1 teaspoon turmeric
500ml of hot water
Half teaspoon of ground coriander
50g salted peanuts
40g raisins

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I like to use those “generic” chilli peppers you see in most supermarkets these days as they don’t give a lot of heat. This brings all the other flavours to the forefront and allows you to really enjoy them more than any curry I’ve ever tasted.

If you prefer your curry a little hotter, then you can adjust the strength of the chilli that you use, we’ve made this same recipe with Scotch bonnets and found that the extra heat changes the flavours and gives you a curry flavour not unlike the chicken curry you’d get down your local Chinese restaurant.

Fry the onion, garlic and peanuts in the butter until they start to colour (approx 10 Min.). Then add chili, ginger and turmeric and stir well.

Now, add the chicken and allow this to cook until it starts to brown. Follow this with the water and raisins, cover your pot and bring to a gentle simmer. Keep simmering until the sauce has reduced by half, stirring occasionally. (approx. 20-30 Min.)

Once the sauce has reduced then you’re ready to serve on a bed of fresh boiled rice.

Recipe: Apple Cake

Apple Cake
Apple Cake

Ingredients;

1 cup all purpose flour
1/3 cup white sugar
1/3 cup brown sugar (packed)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1/2 cup vegetable oil
1 extra-large egg, beaten lightly
1 tsp vanilla
1 cup grated apples
1/2 cup raisins

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Preheat your oven to 170 C.

Mix together all the dry ingredients (flour, white sugar, brown sugar, cinnamon, baking soda, salt & all spice) in a large bowl.

In a measuring jug, mix together your vegetable oil, beaten egg and vanilla, then mix into the dry ingredients, until everything has been incorporated. Finally stir in your apples and raisins and mix through well.

Pour into a 9-inch cake tin and bake for 30-35 mins, until a toothpick inserted and wiggled around comes out clean.

Allow to cool fully before cutting.

You can also use this mix to make cupcakes / muffins, reduce the cooking time by approx 5 mins. I also like to soak my raisins in whisky overnight for extra flavour.