Food & Home Entertaining
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PROMOTION<br />
The stuff of winter<br />
PREPARE A SUCCULENT STUFFED PORK<br />
NECK WITH THE HELP OF PRÉSIDENT.<br />
YOUR GUESTS WILL SAVOUR EVERY BITE<br />
OF THIS FLAVOURFUL DISH<br />
résident is one of<br />
the world’s top<br />
cheesemakers, with<br />
ore than 80 years’<br />
rience. Their butter is<br />
rom the highest-quality<br />
om the Normandy<br />
in France.<br />
PRÉSIDENT’S<br />
RANGE OF CHEESE<br />
AND BUTTER CAN BE<br />
USED FOR COUNTLESS<br />
OCCASIONS. AVAILABLE<br />
AT A RETAILER<br />
NEAR YOU.<br />
FH8186/06/16 Recipe and styling by Vickie de Beer. Assisted by Julia van Maarseveen. Photographs by CRPhotographic and supplied<br />
Stuffed pork-neck steaks<br />
Serves 4 EASY 40 mins<br />
Preheat the oven to 200°C. In a bowl, combine 125g softened<br />
Président Salted Butter, 1 peeled and chopped garlic clove,<br />
a handful chopped fresh sage and 4 sprigs chopped fresh<br />
thyme. Divide the mixture in half. Set one half of the<br />
butter aside for frying. Mix the other half with 60g fresh<br />
breadcrumbs and season to taste. Slice 1 x 1kg whole<br />
pork neck into 4 thick steaks. Make a slit in the side of<br />
each steak to create a pocket, then ill each pocket<br />
with the breadcrumb-butter mixture. Season the<br />
steaks to taste. Heat the extra herb butter in a<br />
large frying pan over medium-high heat and fry the<br />
steaks until golden, 5 minutes on each side. Finish<br />
off the steaks in the oven until cooked through,<br />
10 minutes. Serve garnished with fresh sage.
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