Boxing Day Toastie - Chef Recipe by Caleb Evans

Ingredients

Pork and Sage Stuffing:

3 brown onions
500g pork mince
2 cloves garlic
1 bunch sage
1 Tbs toasted fennel seeds
2 Tbs hazelnuts, roughly chopped and toasted
500mL chicken stock

Toastie:

100g pork and sage stuffing
1 Tbs favourite pickles
25g cheese
75g turkey or chicken
1 roast sweet potato
2 roast potatoes
1 Tbs Teddy Pickers tomato relish or similar
2 thick slices sourdough bread
6 pieces day-old bread
50g glazed Christmas ham

Method

Pork and Sage Stuffing:

Chop stale bread into small pieces, put on an oven tray and bake at 150 C until crispy.

Once finished, pulse the bread crumbs in a food processor, leaving some texture so it’s not too powdery.

Toast hazelnuts and fennel seeds lightly and set aside.

Add pork mince to a wide fry pan and cook until starting to colour. Remove from the pan and add two sliced onions and two thinly sliced cloves of garlic and cook until tender.

Season with salt and pepper, cover with stock and add half the sage. Reduce stock by half and then add the mince back in, mixing all ingredients well.

Transfer into a large bowl, add breadcrumbs, rest of the sage, fennel seeds and hazelnuts. Mix well with a wooden spoon.

Transfer the mixture into a casserole dish or baking tray and bake for 30 minutes before Christmas lunch or dinner, making sure there’s leftovers.

Toastie:

Use two slices of thick sourdough and fill with glazed ham, turkey, cheese, stuffing, pickles, sliced roast vegetables and relish.

On a low heat add butter to a wide fry pan. Transfer the sandwich to the pan and move around slowly, getting as much colour as possible. Flip the sandwich and colour the other side, more butter might be needed.

Transfer to a baking tray and cook in the oven at 190 C for about 10 minutes, or until cheese is melting out.

Serve on a plate or board with any leftover roast vegetables and sauces from the big day.

Recipe provided by Teddy Picker's