Festive Recipes with Orange & Mace

Following the huge success of Sarah Finn's Cinder Toffee Recipe recently, Sarah visited us at BBC Good Food Show and went away armed with a bottle of our newest flavour, Orange and Mace. And this is the result of her enthusiasm, two new recipes for you. Sarah has lots more really lovely recipes and it is well worth checking her site for more.

If you would like to try using our Orange & Mace yourself, give us a call on 01132 865 855 to place an order and Sue or Wendy will help you.

Roast Stuffed Pork Loin with Orange & Mace

This recipe can be used on any white meat used within a joint of ham, gammon, pork or turkey.

Ingredients:

●       2 tbsp plain flour

●       1 tsp caraway seeds

●       1 tsp ground mustard

●       3/4 tsp salt

●       1/2 tsp sugar

●       2 tsp of Womersley Orange & Mace Dressing

●       1/4 tsp pepper

●       3 lbs boneless pork loin roast

Method:

1.      Spread stuffing mixture over surface of the pork (see recipe below).

2.      Starting with the smallest side of the meat (which should be in the shape of a rectangle).

3.      Roll up tightly and secure with kitchen string.

At this point you can wrap in plastic wrap and refrigerate if you are making ahead.

4.      In a small bowl, combine the first six ingredients; rub over roast. In a large pan, heat oil; brown roast on all sides.

5.      Place on a rack in a shallow roasting tray.Sprinkle over Orange & Mace dressing.

6.      Bake, uncovered, at 325 degrees F for 1-1/2 hours or until a meat thermometer reads 160 degrees F.

7.      Let it stand for 10 minutes before slicing.

Walnut, Cranberry and Clementine Stuffing

A really gorgeous stuffing, baked on its own ( as a vegetarian option with cooked rice or quinoa instead of bread) or used within a joint of ham, gammon, pork or turkey.

Ingredients :

●       50g butter

●       2 parsnips, peeled and diced

●       1/4 tsp of grated nutmeg

●       1 tbsp of chopped fresh rosemary

●       100g cranberries (stoned & chopped) use dried if not available

●       Minced peel of one lemon

●       Minced peel of one clementine

●       3 tbsp chopped fresh parsley

●       300g bread, cubed (or try wholemeal, sourdough) always take off crusts and preferably a day old

●       1/4 tsp each salt and pepper or to taste

●       230g walnut pieces,

●       3 eggs

●       250 ml apple sauce

●       2 tsp of Womersley Orange & Mace Dressing

Method :

1.      Melt butter in a large frying pan over medium-high heat.

2.      Add the parsnips and nutmeg and cook until they are tender and browned, which should take about 8 minutes.

3.      Transfer them to a large bowl and add the rosemary, cranberries, parsley, clementines and bread.

4.      Season to taste with salt and pepper. Add the Orange & Mace Dressing.

5.      Beat the eggs and apple sauce together and toss in with the bread mixture and walnuts.

6.      Bake covered with foil, for 20 minutes then remove the foil and bake for another 20 minutes.