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Rich and juicy, these rather special pork rolls are enhanced by the tangy saltiness of cheese and bacon plus the sultry sweetness of sultanas.
Delectably delicious and almost effortlessly easy to make, these really are fuss free.
The long, lazy days of summer are conducive to sharing food with friends and family. For these occasions you need to choose recipes that don't need much attention as they cook, nor hours of fiddly preparation beforehand. Life is so much less stressful if you can get the preparation done in advance.
For this recipe the pork and its flavourings can be assembled and mixed together up to 24 hours ahead, shaped into rolls, wrapped in bacon and refrigerated until needed. Then simply pop them in the oven for about 30 minutes until the bacon is crisp and golden. You could bake or roast potatoes alongside the pork rolls. I usually keep it simple and serve a good crusty bread and a salad.
The salsa which accompanies these rolls is lively and moreish. The vivid taste and the vibrant green of the peas, combined with the creaminess of the cannellini beans makes for a scrumptious salsa.
The salsa can also be served as a dip or pate spread on cracker biscuits or crostini.
I usually make the salsa in advance so all the flavours have time to mix and mingle.
Pork and bacon rolls with pea and bean salsa
800g good-quality NZ pork mince
40g sultanas, roughly chopped
50g tasty cheese, grated
quarter tsp ground nutmeg
zest of one lemon
3 Tbsp lemon juice
50g day-old bread crumbs
3 Tbsp Thai sweet chilli sauce
quarter cup finely chopped mint (firmly packed)
8 rashers streaky bacon
Pea and bean salsa
200g (1½ cups) frozen baby peas, cooked according to packet directions
1 400g can cannellini beans, rinsed and well drained
half tsp each garlic salt and ground cumin
quarter tsp chilli powder or more to taste
two and a-half Tbsp extra virgin olive oil
3 Tbsp fresh chopped mint
2 Tbsp lime juice
salt to taste
To make the pork and bacon rolls combine all of the ingredients except the bacon in a bowl, gently mixing with your hands.
Don't squeeze the meat or overmix as the rolls would not be light and juicy.
Divide the pork mixture into 8 equal portions and form into 8 sausages each about 10cm long. Then wrap a bacon rasher around each roll.
These can be covered and refrigerated, for several hours if convenient. Bring to room temperature before cooking.
Pre-heat the oven to 200degC bake.
Line a large, lipped baking tray or roasting dish with baking paper. Any fat or juices which seep from the rolls is contained in the tray.
Place the rolls on the baking tray and bake in the pre-heated oven for 30-35 minutes until the bacon is crisp and golden and the pork rolls are cooked right through.
Using a fish slice, lift the rolls from the oven tray and drain on paper towels. Transfer to a serving dish and serve with the salsa. These can be served hot straight from the oven or at room temperature.
To make the salsa
If possible , make this an hour or two before serving.
Place the green peas, cannellini beans, garlic salt, ground cumin, chilli powder, olive oil, mint and lime juice in a food processor and pulse until the mixture is chopped but still a little bit chunky. It should not be totally smooth.
Taste and add more salt if needed.
Spoon the salsa into a serving bowl and chill for an hour or two if time permits.
Other uses for the pea salsa
- A great brushetta topping with the addition of a sprinkle of feta
- Add a vegetable serving to chicken fajatas
- A bright dip for crostini and crackers