1 small red cabbage, finely shredded
1 small green cabbage, finely shredded
250 ml (1 cup) finely grated carrots
1 small red onion, thinly sliced
1 medium Granny Smith apple, thinly sliced
500 ml (2 cups) cooked Spekko Saman Brown Rice
¼ cup orange juice
1/3 cup mayonnaise
15 ml (1 tbsp) sugar
¼ tsp salt
1 rack of pork, trimmed
250 ml (1 cup) raspberry jam
1/4 cup orange juice
1/2 bunch thyme leaves
1/2 bunch sage leaves
2 cloves garlic, finely chopped
salt and pepper to taste
60 ml (4tbsp) butter
1 large onion, finely chopped
1 celery stalk, finely chopped
1 X 410 g can apricot slices, drained and chopped
1 Granny Smith apple, peeled and chopped
250 ml (1 cup) toasted pecans, coarsely chopped
250 ml (1 cup) coarse bread crumbs
First make the coleslaw:
1.In a large bowl combine the cabbages, carrots, onion, apple and brown rice.
2.In a separate bowl combine orange juice, mayonnaise sugar and salt. Whisk together. Pour over the coleslaw and toss until well coated.
3.Cover and refrigerate to chill.
To cook the crown roast:
1.Pre-heat oven to 180 °C.
2.In a small saucepan heat jam and orange juice until jam is melted. Place herbs, garlic, salt, pepper and olive oil in mixing bowl or pestle and mortar, mix well. Add jam mixture.
3.Brush rack of pork with jam and herb glaze setting aside some for basting later.
4.Place rack in roasting pan, shape into crown dome and tie with kitchen string. Bake uncovered for 2 hrs.
5.Heat butter in a pan, sauté onion and celery until tender. Transfer to a bowl and add remaining ingredients.
6.Spoon stuffing into center of roast pork. Bake for another hour.
7.Serve with the coleslaw.