Something bite-sized yet meaty.
Pork and pancetta roulade
Ingredients (makes about 15 pieces)
150g pancetta, sliced
2 pork loins
1 small onion, diced
2 sage leaves, roughly chopped
2 pears, peeled, deseeded and diced
6 Turkish figs, finely sliced
150g bread, roughly chopped
1 cup dried cranberries
¾ cup water
¼ cup white sugar
2 tsp gelatine
Make a stuffing by lightly frying the onion, sage and pear in butter, adding the figs and bread and mixing well.
On cooking paper, lay out slices of pancetta to make a thin slab approximately 30cm by 10cm. Butterfly pork loin and beat it out until it's 2-3mm thin, then layer the pork on top of the pancetta, leaving about 2cm of pancetta uncovered at one end. At the other end, add a 1cm thin line of stuffing on top of the pork.
Roll up tightly, as if making a sushi roll, allowing the exposed pancetta to overlap and using the cooking paper to encase, forming a long, thin sausage shape. Wrap in tin foil and bake at 170˚C for 30 to 35 minutes.
Once cooled, slice roulade into 2cm-wide rounds and top with cranberry jelly
To make cranberry jelly: In a saucepan, simmer water, sugar and cranberries until soft.
Blend cranberries, sugar and water, pass through a fine sieve, and return to heat.
Dissolve gelatine in warm water, then stir through the cranberry liquid and pour mixture into a shallow tin, approximately 2mm deep. Chill until set.
Cut the jelly with a circular cutter of a similar size to the roulade rounds.
Warm roulades gently with butter in a frypan on low heat. Remove before jelly softens too much.