Ingredients
4 tbsp butter or margarine
500 g minced pork
2 cup sultanas
1/2 cup pine nuts
10 green (spring) onions, chopped
2 onions, finely chopped
1 cup bread crumbs
1 i cup parsley, chopped
2 tbsp fresh coriander, chopped
2 tbsp fresh oregano, chopped
1 g rind of 1 orange.
Directions
The next four posts should come in handy on the next holiday when
you're faced with yet another turkey to fix. One is from the US, the
rest are from other parts of the world. The Argentine Creole Stuffing
looks *very* interesting. All these assume you know how to stuff and
cook a turkey.
Plump sweet sultanas marry well with turkey meat, the pork mince adds
richness and moistness and the generous quantity of fresh herbs lifts
this stuffing out of the ordinary.
Melt butter and gently fry minced pork until it changes colour,
pressing out lumps with a fork. Add to the rest of the ingredients
and mix well.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/15/92.
Posted by Stephen Ceideberg; February 17 1993.
Servings: 1 servings
Pork Herb & Sultana Stuffing Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Vegetable
The History of Recipes
It is possible to read the history of meal recipes far back into the distant past, certainly as far as the ancient Egyptians, and possibly even further than that. Having said that, these, old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to academics is a series of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and dessert, something we still use today. He also recounts how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, such as coriander, basil and rosemary. These new culinary innovations prompted an increase in recipe manuscripts, many of which still exist in private collections. For the decades that followed, the upper classes competed to lay on the most exotic banquets, and as a consequence, cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookbooks were highly popular mostly due to more people being able to read, more free time and having more disposable income. The arrival of television gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Pork Herb & Sultana Stuffing recipe.
