1 x Riverview Farms Pork Roast
40g x butter
1 x onion, finely diced
200g x middle bacon, diced
1 x sprig rosemary, chopped, plus extra to serve
1 x clove garlic, finely chopped
350g x pumpkin, cut into 2cm cubes
2 x eggs, beaten
1 x loaf (110g) day-old sourdough, crusts removed, roughly torn into pieces
250g x firm ricotta, roughly crumbled
½ x cup (90g) macadamias, roughly chopped
sea salt & black pepper
Salad Greens
- 1
Preheat oven to 180°C.
- 2
For the stuffing, heat butter in a large frypan over medium heat. Add onion and bacon and cook for 5-6 minutes until the onion is soft and the bacon begins to crisp around the edges.
- 3
Add the rosemary and garlic and cook for 30 seconds until fragrant. Add the pumpkin and ¼ cup of water, cover and cook for 5-8 minutes until the pumpkin is just tender and the water has evaporated.
- 4
Transfer to a bowl and cool slightly. Add the eggs, sourdough, ricotta and season with salt and pepper. Gently mix to combine.
- 5
Transfer mixture to a 20 x 10cm loaf tin. Bake for 35-40 minutes until golden. Serve stuffing sliced with roast pork and salad greens.
