Wishing everyone a very safe and happy St. Patrick’s Day from everyone here at Mac Ivors Cider!
Hoping that all our lovely customers and friends are keeping safe and well during these hard times, we wanted to try and make sure to still celebrate our national day. It’s during the toughest times that we have to work together, helping who we can and keeping as positive as possible. For those who are off today whether by choice or circumstance we hope you can try to enjoy St. Patrick’s Day as best as you can!
Our website has plenty of delicious recipes that may tickle your fancy if you have some Mac Ivors Cider in the house – https://macivors.com/category/recipe/ and all our ciders are available nationwide. Take a look at our stockists list to find your local off licence – https://macivors.com/#_stockists
For St. Patrick’s Day today we are making Roast Stuffed Pork Steak with a yummy Mac Ivors Cider gravy. Hearty food with plenty of soul – just like the Irish! Let us know if you have any delicious cider recipes too.
Looking forward to catching up with everyone when we beat this bloody virus!
Roast stuffed pork & Mac Ivors Cider gravy
Roast stuffed pork
- Irish Pork Steak (800g roughly)
- 3 rashers of Irish bacon
- 160g stuffing (feel free to make your own, but we cheat as our butcher’s stuffing is too good)
For the gravy
- 100g butter
- 5 garlic cloves, peeled and crushed
- 4 sprigs rosemary
- 800ml chicken broth
- ½ cup flour
- 400ml Mac Ivors Traditional Dry Cider
- Salt & Pepper
- Preheat the oven to 190°C
- Clean the pork steak well, removing any sinew or fat. Make a horizontal slit in the pork steak and open it up – making sure not to cut the whole way through. To flatten out, make a few slits in the steak and use a rolling pin to help flatten out sufficiently. Place your stuffing along the flattened pork steak and roll it up tightly.
- Secure the rolled up pork with string or secure it with cocktail sticks, or even better what we did with 3 rasher of bacon.
- Place your rolled up pork on a roasting tray and drizzle with a splash of olive oil, season well and cover the meat loosely with tin foil.
- Roast in the oven for 45-60 minutes, making sure to remove the tin foil for the last 15 minutes of cooking time and allow to stand for at least 10 minutes before slicing.
- When that’s roasting, time to prepare your delicious cider gravy
Mac Ivors Cider Gravy
- Heat 1tbsp of the butter in a medium saucepan over medium-high heat. Add the garlic and rosemary and cook, stirring for around 2 minutes until fragrant.
- Add broth and bring to a broil, reduce heat and simmer until reduced to about 500ml, should take around 20–25 minutes. Cover and keep stock warm.
- Heat the remaining butter in another medium saucepan over medium heat. Add the flour and cook, whisking constantly, until flour is a deep golden brown, 8–10 minutes. Gradually whisk in warm stock. Add your Mac Ivors Traditional Dry cider and bring to a boil. Reduce heat and simmer until the stock is thickened, 25–30 minutes – season with salt and pepper and voila delicious Cider gravy!
We served it with plenty of spuds, cabbage and carrots – simple and delicious!