Turkish Pork Rolls

(SERVES 4)

4 lean pork steaks, about 100 g/4 oz each, trimmed of any fat.

For the stuffing:

• 50 g/2 oz lean raw cured ham such as Parma, Westphalian or Serrano, chopped
• 30 ml/2 tbsp pine nuts, chopped
• 25 g/1 oz/2 tbsp raisins, chopped
• 30 ml/2tbsp fresh breadcrumbs
• 15 ml/1 tbsp capers, chopped
• Salt and freshly ground black pepper

For the Sauce:

• 25 g/1 oz/2 tbsp low-fat spread
• 45 ml/3 tbsp dry white wine
• 30 ml/2 tbsp tomato puree (paste)
• 30 ml/2 tbsp water
• 1 piece of cinnamon stick

To garnish:

• 175 g/6 oz/ ¾ cup long-grain rice, boiled
• Crisp Green Salad

Place the pork steaks in a plastic bag one at a time and beat with a rolling pin or meat mallet until flattened and thin. Mix together the stuffing ingredients and spread over the pork. Roll up and secure with cocktail sticks (toothpicks). To make the sauce, heat the low-fat spread in a flameproof casserole (Dutch oven). Add the pork and brown on all sides. Reduce the heat. Blend the wine with the tomato puree and water. Pour into the pan with a little salt and pepper. Add the cinnamon stick. Cover and cook over a very gentle heat for 1 hour or until tender and bathed in sauce. Remove the cinnamon stick. Cover and cook over a very gentle heat for 1 hour or until tender and bathed in sauce. Remove the cinnamon stick. Transfer to warmed plates and top each with 15 ml/1 tbsp yoghurt and a sprinkling of parsley. Serve with boiled rice and Crisp Green Salad.