Stuffed roast pork with brussels sprouts and carrots and spaetzle

Name: Stuffed roast pork with brussels sprouts and carrots and spaetzle
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 250 g streaky smoked bacon; 400 g cooked chestnuts; 2 Federation Parsley; 170 g Breakfast cake; 7-10 Tbsp Pepper; 1 (approx. 2 kg; pre-order from the butcher) Roast pork without rind; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 2 TABLESPOONS Honey; 750 g Carrots; 500 g Brussels sprouts; 1 Organic Orange; 4 TABLESPOONS Butter; 500 g fresh spaetzle (refrigerated shelf); 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

250 g streaky smoked bacon
400 g cooked chestnuts
2 Federation Parsley
170 g Breakfast cake
7-10 Tbsp Pepper
1 (approx. 2 kg; pre-order from the butcher) Roast pork without rind
7-10 Tbsp Salt
3 TABLESPOONS Oil
2 TABLESPOONS Honey
750 g Carrots
500 g Brussels sprouts
1 Organic Orange
4 TABLESPOONS Butter
500 g fresh spaetzle (refrigerated shelf)
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
For the filling, cut the bacon into coarse cubes and fry them in a pan without fat until crispy. Chestnuts roughly chop. Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely.
2
Coarsely crumble 100 g breakfast cake. Mix bacon, 3/4 of the parsley, chestnuts and cake. Season with pepper.
3
Spread out the roast pork. Season with salt and pepper. Spread the chestnut filling over the roast and press it on. Roll up roast and tie up with kitchen string. Heat the oil in a roasting pan and fry the roast pork roll all around.
4
Season with salt and pepper. Put the roast on a fat pan of the oven. Dissolve the roast with 700 ml water from the roaster. Roast in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
5
manufacturer) cook for about 2 hours. Pour on with frying stock. Coat with honey about 20 minutes before the end of the cooking time.
6
Peel the carrots, cut them in half lengthwise and cut them diagonally into pieces of about 3 cm. Clean and wash the Brussels sprouts, carve the stem ends crosswise and cook in boiling salted water for 15-18 minutes. Add the carrots about 8 minutes before the end of the cooking time.
7
Pour the Brussels sprouts and carrots into a sieve and drain. Wash the orange, grate dry and finely grate the skin. Halve the orange and squeeze it. Heat 2 tablespoons of butter in a pan. Add orange juice and zest.
8
Add the Brussels sprouts and carrots and flip through. Season to taste with salt and pepper. Keep warm.
9
Heat 2 tablespoons of butter in a pan and fry the spaetzle in it. Add the remaining parsley, season with salt and pepper and keep warm. Remove roast from the oven Remove kitchen string. Sprinkle roast with coloured pepper.
10
Wrap in tin foil. Measure out 500 ml frying set and bring to the boil in a pot. Crumble 70 g breakfast cake and bind the frying set with it. Arrange vegetables on a plate. Place the roast on top. Arrange spaetzle in a bowl.