Stuffing:
6 Pork sausages/bangers, meat only, discard the skins (casings)
20 g Dried Breadcrumbs
10 Dried Apricots, finely diced
2 Sprigs Rosemary, finely chopped
Salt and pepper
2 kg Loin of pork, skin scored and butterflied
Olive oil for rubbing the loin
15 ml Cake Flour
250 ml Cake Flour
Tip
Ask the butchery staff to remove the bone from a loin of pork for you; also to score the outside skin and to butterfly the loin so that it can be opened into a large, rectangular flat piece of meat which can be stuffed and rolled up.
Pumpkin Fritters
2 cups Pumpkin or butternut, cooked, drained and cooled
¾ cup Cake flour
5 ml Baking powder
Pinch of salt
1 Large or extra-large egg, beaten
60 ml Oil, for frying
Cinnamon sugar for dusting