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Cape Recipe Pages

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The Cape recipe page is a cookery page on Cape and South African food and wine featuring a recipe or two local to that region from our Cape cook book and some interesting info about the various peoples of the Cape as well as a bit of history of the various towns and areas that make up the Cape Province. This section is for the many people that enjoy eating but are at the same time very aware of what they eat and want to keep in shape. Part 4:-A Recipe or two from our Cape Cook Book for slimmers. 12/10/2007. A new recipe for you once again. This time 'Roast loin of pork with peaches and sage.' The Cape Recipe Pages is in 4 parts.

There is an excellent and very informative website which I have found that you can visit and which will inform you where you can buy South African goods in various countries around the world. Have a look at safrica.info. If you have enjoyed your visit and have your own web site then please do add our link to your pages. Just click below. add-a-link Contact info:- Should you have any comments about anything on the Gough Info Pages then please do not hesitate to contact us. caperecipe@goughinfo.co.uk Search the Web Add your Site to ExactSeek Last update:-12/10/2007.

1:History of the Cape. 2: The People 3: The Recipes 4: Slimmers Recipes 1 kg (2 Ib 4 oz) boneless pork loin 1 teaspoon olive oil 2 shallots, chopped 4 canned peach halves in natural juice, finely chopped 1 teaspoon freeze-dried sage 1 tablespoon flaked almonds 25 g (1 oz) fresh wholemeal breadcrumbs 1 tablespoon clear honey salt and freshly ground black pepper     I Preheat the oven to Gas Mark 6/200°C/400°F. 2 Use a long-bladed sharp knife to cut a slit right through the centre of the pork loin, forming a pocket for the filling. 3 Heat the olive oil in a small pan and cook the shallots until softened. Remove from the heat and stir in the peaches, sage, almonds, breadcrumbs, honey and seasoning. 4 Spoon into a piping bag fitted with a large plain nozzle and push the nozzle into the slit in the pork. Squeeze out the stuffing so it fills the pocket. 5 Lift into a non-stick roasting tin. Season the top of the pork and roast for 1 hour. Leave to rest for 10 minutes before carving into slices.   1:History of the Cape. 2: The People 3: The Recipes 4: Slimmers Recipes back to the top