Name: Pork stuffing balls with nectarine salad
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 2 tablespoon olive oil; 1 brown onion (80g), chopped finely; 1 stalk celery (150g), trimmed, chopped finely; 500 gram minced pork; 1 cup (70g) stale breadcrumbs; 1/3 cup (40g) finely chopped roasted walnuts; 1 apple (150g), grated coarsely; 1 tablespoon finely chopped fresh thyme; 1 tablespoon finely chopped fresh sage; 2 teaspoon finely grated lemon rind; 1 egg, beaten lightly; 6 slice prosciutto (90g); 2 red oak leaf lettuce, leaves separated; 1 baby cos lettuce (180g), leaves separated, torn; 100 gram grape tomatoes, halved; 4 nectarines (680g), cut into wedges; 1 tablespoon lemon juice

Ingredients

2 tablespoon olive oil

1 brown onion (80g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

500 gram minced pork

1 cup (70g) stale breadcrumbs

1/3 cup (40g) finely chopped roasted walnuts

1 apple (150g), grated coarsely

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh sage

2 teaspoon finely grated lemon rind

1 egg, beaten lightly

6 slice prosciutto (90g)

2 red oak leaf lettuce, leaves separated

1 baby cos lettuce (180g), leaves separated, torn

100 gram grape tomatoes, halved

4 nectarines (680g), cut into wedges

1 tablespoon lemon juice

Method

1.Preheat oven to 220°C/425°F. Line oven trays with baking paper.

2.Heat half the oil in large frying pan; cook onion and celery, stirring, about 5 minutes or until soft, cool.

3.Combine onion mixture, pork, breadcrumbs, nuts, apple, thyme, sage, rind and egg in large bowl; season. Roll level tablespoons of mixture into balls. Cut each slice of prosciutto in half crossways, then into thirds lengthways.

4.Wrap a strip of prosciutto around each ball; place on oven trays. Roast, uncovered, about 15 minutes or until stuffing balls are cooked through.

5.Place lettuce on serving platter; top with tomato, nectarine and stuffing balls. Combine juice and remaining oil in bowl; season to taste. Drizzle over salad.

This recipe will make about 36 balls. You can also use this stuffing to fill the cavity of a whole turkey or 2 large chickens.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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