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 quite possible to prove the history of recipes far back into the far past, certainly as far back into recorded history as early Egypt, and maybe even further. Interesting though that maybe, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to experts is a series of stone tablets in Sumerian which describe the making 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, wonderful and blissful`. During Roman times 25BC a roman called Apicius created a number of documents detailing recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were divided into starters, main course and desserts, something we still use today. Aspicius also recounts how the cooks of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and dill. Closer to modern times, we find a couple of cookery books which were published in the 1300s : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that is familiar to us all today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in books on cooking, most of which still exist in academic collections. By the time we get to the twentieth century, cookbooks were highly popular mostly as a result of better eduction, increased leisure time and disposable income. |
We hope you enjoy this Pork~ Herb & Sultana Stuffing recipe.
