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
We can read the history of written recipes way back into ancient history, in fact as far back as ancient Egypt, and possibly even further. Having said that, in the main part, these ancient recipes were just very basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe found, according to academics is a series of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of his times made use of many different herbs, including a few you will know for example bay, rue and asafoetida. Later on, we have some interesting books which date from the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that is popular today, but instead descriptions of the types of food on the menus of the nobility of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from the East, such as coriander, parsley, basil and rosemary. These new foods and spices caused a torrent in recipe publications, many of which are kept safe in private collections. By the advent of the twentieth century, recipe books were greatly in demand mostly due to increased literacy, more spare time and having more disposable income. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Pork~ Herb & Sultana Stuffing recipe.
