Diario di Valkemi, 23 mag 21

Dinner planned for today : Pork Stuffed with Black Pudding Ingredients (Serves 5) 5 pork loin steaks 4 slices of black pudding (or 230g) 2 packs prosciutto ham (about 4-5 thin slices per steak) First, I placed each steak in turn on a piece of cling film. I covered it with another piece of cling film. Then I beat it to… eh…death, thinking aggressive thoughts. This flattens it out and makes it easier to roll later! Serene once more, I took 1/5 of the black pudding (which I’d bashed with a fork into a bowl to break down a bit), and I spread it across the pork like this: I rolled it up and placed it on a bed of prosciutto. I wrapped the prosciutto around it, then covered each one in clingfilm into a wee sausage shape. I put them in the fridge to keep their shape. I done it overnight, but I’m sure an hour would do if you’re pushed for time. I baked it for 30 mins in a preheated oven (180 degrees). I served it with Clapshot (which is mashed potatoes & turnips, cream and chives. I also made it for Burns Night. Delicious!) and honey glazed carrots and green beans. I smothered it in a gravy made from: the meat juices, a glass of red wine and 2 Oxo cubes, reduced to a thickness I liked. Replace the prosciutto ham with streaky bacon. Served with Colcannon and gravy and tried airfried onion.