Introduction
This succulent and festive dish combines tender meats and a flavorful stuffing that is perfect for holiday gatherings or special occasions. Featuring a harmonious blend of pork belly, chicken, and beef, this recipe invites you to indulge in a hearty and satisfying meal.
Ingredients
3 onions
30g unsalted butter
30g dried cranberries
1 lemon
1 bunch of sage (20g)
30ml cognac
300g panettone or breadcrumbs
1 large free-range egg
1.2kg higher-welfare pork belly, deboned, skin on and scored
1 x 1.5kg free-range whole chicken
1 bunch of thyme (20g)
1.2kg higher-welfare beef topside, deboned, fat on, rolled and tied
Olive oil
Sea salt and black pepper
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours
Yield
Serves 8-10
Method
1. Prepare the Stuffing: Peel and finely slice the onions. Place them in a large non-stick pan over medium heat, season with salt and pepper, and dry-fry for 15 minutes, stirring regularly. Add the butter and cranberries. Finely grate in the lemon zest and squeeze in the juice. Pick, chop, and add the sage leaves. Cook for an additional 5 minutes, or until the onions are soft. Add the cognac, carefully flame it if desired, then let it cook away. Turn off the heat and leave to cool. Once cooled, tear in the panettone, add the egg, and mix together well.
2. Prepare the Pork Belly: Lay the pork belly skin-side down on four 60cm lengths of butcher’s string. Spread half of the stuffing over the meat. Roll up the pork belly and tie it securely with the string, tucking in any escaped stuffing.
3. Prepare the Chicken: Fill the chicken’s neck cavity with the remaining stuffing. Pull the skin back over the stuffing and tuck it under the bird. Place the thyme into the main cavity. Tie the legs together with string, tucking in the wings and tying around the middle.
4. Season the Meats: Rub each piece of meat with 1 tablespoon of olive oil. Season with sea salt and black pepper.
5. Roasting: Preheat the oven to 190°C/375°F/gas 5. Place the pork in a large roasting tray on the middle shelf and roast for 15 minutes. Add the chicken to the tray and roast for another 15 minutes. Add the beef to the tray, baste the meats with the tray juices, and roast for a final hour, or until everything is cooked through and the juices run clear.
6. Resting: Remove the meats from the oven and place them on a platter. Cover with tin foil and a clean tea towel. Let them rest for 1 hour.
7. Gravy (Optional): Use the roasting tray to reheat your gravy. Skim off excess fat. Simmer the gravy on medium-low heat on the hob until hot, scraping up the sticky bits. Pour any resting juices from the meats into the gravy.
8. Serving: Remove the strings from the meats before carving. Serve with the gravy and your choice of sides.
Detailed Directions and Instructions
Prepare the Stuffing
– Peel and finely slice the onions.
– Place them in a large non-stick pan over medium heat, season with salt and pepper, and dry-fry for 15 minutes, stirring regularly.
– Add the butter and cranberries to the pan.
– Finely grate in the lemon zest and squeeze in the juice from the lemon.
– Pick, chop, and add the sage leaves to the mixture.
– Cook for an additional 5 minutes, or until the onions are soft.
– Add the cognac, carefully flame it if desired, then let it cook off.
– Turn off the heat and allow the mixture to cool.
– Once cooled, tear in the panettone, add the egg, and mix together well.
Prepare the Pork Belly
– Lay the pork belly skin-side down on four 60cm lengths of butcher’s string.
– Spread half of the stuffing over the pork belly.
– Roll up the pork belly and tie it securely with the string, tucking in any stuffing that escapes.
Prepare the Chicken
– Fill the chicken’s neck cavity with the remaining stuffing.
– Pull the skin back over the stuffing and tuck it under the bird.
– Place the thyme into the main cavity of the chicken.
– Tie the chicken legs together with string, tucking in the wings and securing around the middle.
Season the Meats
– Rub each piece of meat with 1 tablespoon of olive oil.
– Generously season with sea salt and black pepper.
Roasting
– Preheat the oven to 190°C/375°F/gas 5.
– Place the pork in a large roasting tray on the middle shelf and roast for 15 minutes.
– After 15 minutes, add the chicken to the tray and roast for another 15 minutes.
– Finally, add the beef to the tray, baste the meats with the tray juices, and roast for a final hour, or until everything is cooked through and the juices run clear.
Resting
– Remove the meats from the oven and place them on a platter.
– Cover the meats with tin foil and a clean tea towel.
– Allow them to rest for 1 hour.
Gravy (Optional)
– Use the roasting tray to reheat your gravy.
– Skim off any excess fat from the surface.
– Simmer the gravy on medium-low heat on the hob until hot, scraping up the sticky bits from the bottom of the tray.
– Pour any resting juices from the meats into the gravy.
Serving
– Remove the strings from the meats before carving.
– Serve with the gravy and your choice of sides.
Notes
Storage
– Leftover meats can be stored in the refrigerator for up to three days.
– Reheat thoroughly before serving.
Pairing Suggestions
– Consider serving with roasted vegetables, mashed potatoes, or a fresh salad to complement the rich flavors of the meats.
Cooking Tips
– Ensure the pork belly skin is scored properly for crispiness.
– Check the internal temperatures of the meats for safe consumption: chicken should reach 75°C (165°F), pork should be at least 70°C (158°F), and beef should reach 60°C (140°F) for medium-rare.
Ingredient Substitutions
– Dried cranberries can be substituted with raisins or chopped dried apricots.
– If cognac is not available, a similar spirit or a splash of white wine can be used.
Cook techniques
Chopping and Slicing Onions
Peel and finely slice onions using a sharp knife or mandoline to ensure even cooking and flavor release.
Dry-frying Onions
Place sliced onions in a non-stick pan over medium heat with salt and pepper. This method helps to caramelize the onions without added fat, enhancing their sweetness.
Infusing Flavors
Add butter, cranberries, lemon zest, lemon juice, and sage to the cooked onions. This technique builds complex flavors, balancing sweetness and acidity.
Flambéing
Add cognac to the onion mixture and carefully ignite. This imparts a smoky flavor while burning off some alcohol.
Making Stuffing
Incorporate panettone and egg into the cooled onion mixture. This binding method creates a moist stuffing with a rich flavor profile.
Rolling and Tying Meat
Lay pork belly skin-side down, spread stuffing, roll tightly, and secure with butcher’s string. This technique ensures the stuffing stays inside during cooking.
Roasting Meats
Season meats with olive oil, salt, and pepper. Arrange them in a roasting tray for even cooking, starting with the pork and gradually adding the chicken and beef.
Resting Meat
Let the cooked meats rest covered with foil and a clean tea towel to allow juices to redistribute, ensuring tenderness and moisture.
Making Gravy
Use the drippings from the roasting tray to create gravy. Skimming fat and simmering enhances the depth of flavor, integrating the meat juices.
Carving and Serving
Remove strings from the roasted meats before carving. This method ensures clean slices and allows for an attractive presentation.
FAQ
How do I store leftover stuffing?
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I use different herbs in the stuffing?
Yes, feel free to substitute with herbs like rosemary or parsley according to your taste preferences.
What can I serve with these roasted meats?
Consider serving with roasted vegetables, mashed potatoes, or a fresh salad for a balanced meal.
How do I know when the meats are fully cooked?
Use a meat thermometer; pork should reach 75°C (165°F), chicken 75°C (165°F), and beef should be cooked to your desired doneness.
Is it necessary to rest the meat after roasting?
Yes, resting is crucial for redistributing juices, which enhances flavor and moisture in the meat.
Conclusion
This delightful recipe brings together a trio of meats—pork belly, chicken, and beef topside—with a rich and flavorful stuffing, making it a stunning centerpiece for any festive occasion. The balance of sweetness from the cranberries, the earthiness of sage and thyme, and the zesty lemon brings depth to each dish. The careful roasting process ensures everything is tender and juicy, perfect for sharing with family and friends.
More recipes suggestions and combination
Poultry Variations
Try using different poultry such as duck or turkey, stuffed with a similar mixture of herbs and fruits for a delightful twist.
Vegetarian Stuffing
Replace meat with roasted vegetables like butternut squash or mushrooms, and use vegetable stock for a vegetarian-friendly stuffing.
Beef Wellington
Incorporate the same stuffing into a beef Wellington, wrapping it all in pastry for a gourmet experience.
Stuffed Bell Peppers
Utilize the stuffing mixture to fill bell peppers, then bake until the peppers are tender and the flavors meld beautifully.
Sausage Rolls
Combine the stuffing with sausage meat and wrap in puff pastry to create delicious sausage rolls for a great appetizer.
Meatball Medley
Use the stuffing as a base for meatballs, enhancing with your choice of sauce for a comforting dish.
