Name: Apple and celery porchetta rolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1/3 cup (95g) dijonnaise; 1/4 cup finely chopped fresh flat-leaf parsley; 1 small shallot, chopped finely; 2 tablespoon olive oil; 8 fresh sage leaves; 200 gram thickly sliced roast pork; 2 italian-style bread rolls (160g); 1/2 cup baby rocket leaves; 1 small green apple (130g), cut into matchsticks; 2 inner stalks from a bunch of celery with eaves attached, sliced thinly

Apple and celery porchetta rolls

These sweet and savoury apple and celery porchetta rolls offer the perfect balance of flavour! Full of fresh wholesome ingredients, enjoy this dish for dinner any night of the week!

Serves 2

Prep

10M

Cook

10M

Total

20M

Ingredients

1/3 cup (95g) dijonnaise

1/4 cup finely chopped fresh flat-leaf parsley

1 small shallot, chopped finely

2 tablespoon olive oil

8 fresh sage leaves

200 gram thickly sliced roast pork

2 italian-style bread rolls (160g)

1/2 cup baby rocket leaves

1 small green apple (130g), cut into matchsticks

2 inner stalks from a bunch of celery with eaves attached, sliced thinly

Method

1.Combine dijonnaise, parsley and shallot in a small bowl.

2.Heat oil in a small frying pan over medium heat. Add sage leaves, cook for 1 minute or until crisp; drain on paper towel. Add pork to the same pan; cook for 2 minutes each side or until pork is lightly browned and heated through. Remove from pan.

3.Add rolls, cut-side down, to same pan; cook for 1½ minutes each side or until toasted.

4.Spread half the dijonnaise mixture over roll bases, top with rocket, warm pork and sage leaves, then combined apple and celery. Spoon over the remaining dijonnaise mixture; sandwich with bread roll lids.

This is an ideal recipe to use up leftover roast meat. Substitute lamb, beef or chicken, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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