Casa Martin
Cookbook

This is really a recipe for the stuffing which goes exceedingly well with pork in any shape or form from a roast to chops or fillet. The combination of apples, onions and black pudding is delicious.

100g yesterdays Bread
1 small Onion chopped
1 Apple cored and chopped
50 g black Pudding skinned and chopped
white wine
1tbsp Oil

Soak the bread in the wine, squeeze dry and chop into small pieces. Lightly fry the onion, apple and black pudding in the oil and add to the bread mixing well. Place stuffing in an oiled dish and bake in oven for 30 mins.

Serve with grilled, baked or fried chops, loin steaks or fillet. If you like a simple mustard sauce made by heating 4tbsp of white wine with 4 tbsp cream or crème fraiche with 1tbsp of mustard.

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