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Welsh pork and cider with Bramley apples and pears recipe

Welsh pork and cider with Bramley apples and pears recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

Pork steaks cooked in cider and served with boiled potatoes and veg, with cider gravy. I usually use peas or broccoli with salt and butter.

3 people made this

IngredientsServes: 4

  • 500g boiling potatoes
  • 4 pork chops
  • 1 bottle cider
  • 2 Bramley apples or pears - peeled, cored and sliced
  • gravy granules

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Bring a pot of salted water to the boil and boil the potatoes until tender, about 15 minutes. Drain.
  2. Meanwhile, add the pork to a frying pan and pour the cider over it so most of the pork is covered, and bring to a simmer. It will absorb the taste of the cider and will be tender. Cut the Bramley apples (or pears) and add to the cider until they go tender. Turn the pork halfway through cooking. Let it bubble away until everything is cooked - it won't take long.
  3. Use the cider that the pork was cooked in to make the gravy. Just add gravy granules if you're in a rush. Add some water to it if it tastes too strongly of cider.
  4. Serve with the cooked apples and enjoy :)

Tip

You could use apple sauce to save time.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

simple and delicious-25 May 2012


Pork belly recipes

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Rolled pork belly with herby apricot & honey stuffing

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Pork belly slices

Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries

Sticky slow-roast belly of pork

Pork belly is a relatively cheap cut of meat, making this an affordable roast to feed a crowd

How to cook pork belly

BBC Good Food shows you how to achieve crisp crackling and soft, tender meat when you're making slow-cooked pork belly for the best-ever Sunday lunch.

Crackle roast pork with sausage-stuffed apples & onions

Dry out a pork belly joint to make extra crispy crackling and serve with a tasty stuffing - don't worry if the apples explode, they'll still taste great

Crispy crackled pork belly with fennel & apple slaw

Roast the perfect pork belly with melt-in-the-mouth meat and crunchy crackling, then serve with our herby sauce and fresh slaw


Method

If the pork is very fatty, trim away the excess fat, then heat the oil in the frying pan and brown the pork on both sides, then transfer it to the casserole.

Next, in the same pan, fry the bacon rashers a little until the fat starts to run. Then, using a draining spoon, place the bacon on top of the pork and season, but be careful with the salt as there'll be some in the bacon.

Now sprinkle over the juniper berries and garlic, then spread the slices of apple and the chopped onion on top. Add the cider and cover with a layer of overlapping potatoes. Finally, put a few dabs of butter on top, cover the dish first with foil, and then with a close-fitting lid. Transfer to the oven and cook for 3 hours. Towards the end of the cooking time, pre-heat the grill to its highest setting. When the oven time is completed, place the dish, uncovered, under the grill to the potatoes become brown and crispy.


Preheat the oven to 170C/325F/Gas 3.

For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water.

Pat the pork belly dry, using kitchen paper, then rub the salt and thyme leaves over the skin, pressing them into the score marks.

For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock.

Transfer the dish to a rack in the lower part of the oven. Place the pork belly directly onto the shelf above the potatoes so that any fat from the pork belly drips onto the potatoes. Roast for three hours, or until the pork belly and potatoes are tender and golden-brown.

For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting. Grill the pork belly for 10-15 minutes, or until the crackling is crisp. Remove from the grill and set aside.

Meanwhile, for the apple sauce, place the apples and water into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down to a purée. Stir in the butter and sugar, adding more sugar, if necessary, to taste.

To serve, carve the pork belly into thick slices and place onto four serving plates. Spoon the boulangère potatoes alongside and top with a dollop of apple sauce.


Bramley Apple Dumplins’

Last weekend Geoffrey and I picked all of the apples and pears at our little farm orchard. All I could think about was apple dumplings. Some people have visions of sugar plums. I dream of apple dumplings. Apple dumplings are pastry wrapped baked apples. They are perfect for using up apples that don’t shine up all prim and purty…which was basically nearly all of ours this year.

I suppose it is fairly safe to say that cooking has officially consumed me. I am sure this has come as quite a shock to those who knew me B.F. (before farm)…aka, the incessant diner-outer who was better known for raiding craft services tables on production than crafting her own cider. I categorically cherished good food as long as someone else was preparing it. This evolution has been most surprising to me, but as I’ve come to realize, knowing how to cook and bake is absolutely essential to farm living. There is really no other option. We simply do not have the convenience of time or location to eat outside of our kitchen on a regular basis ever. What we have is the space and potential to grow and prepare most of our own food. And so, this is what we endeavour to do.

Still, there can be clashes in the kitchen. For instance, pastry is persnickety. Dough in general. There is a science to it. When you do it right, it can be very rewarding. But, sometimes that reward doesn’t come as often as I’d like. Generally, there are only three ingredients. It should be easy. Though mostly it’s not. The pastry I used for these apple dumplings is the same one my mother-in-law uses for her apple tart. There is egg in it. If the temperature isn’t right, it falls apart and you stand there weeping into it. (alternatively, you can scream and bang the rolling pin onto countertop until dough flies everywhere. Satisfying, but cows will think you are crazy + there’s more mess to clean up) It is imperative that you turn the disc of pastry round and round while you are rolling it or the edges crack and badda-bing, you’re done. One day, I shall master pastry….like the little blue choo that could….maybe it will be that chicken pot pie or perhaps a daring mille-feuille, but I will get there, promise.

Peggy’s buttery sweet pastry is perfection baked around an apple sprinkled with some autumn spices. It’s well worth the meltdown effort. And, having fresh honey and milk on hand to churn scoops of beautiful burnt honey ice cream doesn’t hurt either…

6 medium cooking apples (Bramley’s work well)

55g or 1/4 cup packed brown sugar

50g or 1/4 cup granulated sugar

30g or 2 tbsp unsalted butter, cut into 6 pieces

Turn out the dough onto a well-floured surface and roll into a large rectangle or square, about 1/8-inch thick.

Cut a piece of parchment paper into a 6-inch square. Using the parchment paper as a guide, cut out 6 total squares from the dough, gathering scraps and re-rolling as needed. Layer the dough on pieces of parchment paper and refrigerate while preparing the apples.

Preheat the oven to 230c/450f°.

Add the lemon juice to a bowl of ice water. Peel and core each apple and place in the lemon water to prevent browning.

To make the filling, combine the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt in a small bowl. Sprinkle the bottom of a square of dough with sugar mixture. Place an apple in the center of dough. Put one pat of butter in the core of the apple and sprinkle additional sugar mixture inside. Bring the four corners of dough up around the apple, pinching the edges to seal and folding over excess if necessary. Continue with all of the apples.

Arrange the apple dumplings in a baking dish, leaving about 1-inch of space between each apple. Bake until the crust begins to turn golden brown, about 40 minutes.

250ml or 1 cup double (heavy) cream

Cook honey and cinnamon in a heavy-based saucepan over medium heat for 5 minutes or until dark coloured and smoking. Add 2 tbsp cold water and remove from heat immediately.

Heat milk and cream in a separate saucepan and bring almost to the boil. Gradually whisk in burnt honey + cinnamon and stir over low heat until mixture is combined. Do not boil. Remove from heat, pour into a bowl and cool (overnight in refrigerator is ideal). Freeze mixture in an ice-cream machine and then place in freezer for 2-3 hours before serving.


Recipe: Pork chop and cider casserole

This hearty pork chop and cider casserole makes the perfect winter comfort food - just follow this easy casserole recipe.

  1. Heat the oven to 150°C (130°C fan oven) gas mark 2. Heat 10g butter and the oil in a large frying pan set over a medium heat and brown the chops on each side until golden. Set aside.
  2. In the same pan, cook the onion gently for 10 minutes until softened. Add the garlic and cook for 1 minute.
  3. Grease a large deep casserole. Layer the base of the dish with half of the potatoes. Season. Add the chops, sliced onion and garlic. Cover with the remaining potatoes.
  4. Pour in the cider or stock. Season and dot with the remaining butter. Cover with a circle of greaseproof paper and the casserole lid. Cook in the oven for 2½ hours until the pork is meltingly tender remove the lid for the last 20 minutes or so to brown the potatoes if necessary. Serve the pork chop and cider casserole with green vegetables and rustic bread.

This hearty pork chop and cider casserole makes the perfect winter comfort food - just follow this easy casserole recipe.


Mustard Pork Chops

This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked just enough time to take away any pinkness but ensure tenderness within, and is gloriously scorched without. The mustard, cider and cream add comfort and piquancy.

To soak up the juices, and to act as a fantastically quicktime potato, substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.

For US cup measures, use the toggle at the top of the ingredients list.

This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked just enough time to take away any pinkness but ensure tenderness within, and is gloriously scorched without. The mustard, cider and cream add comfort and piquancy.

To soak up the juices, and to act as a fantastically quicktime potato, substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.


Dutch style

Traditional Dutch apple pie comes in two varieties, a crumb (appelkruimeltaart) and a lattice (appeltaart) style pie. Both recipes are distinct in that they typically call for flavourings of cinnamon and lemon juice to be added and differ in texture, not taste. [8] Dutch apple pies may include ingredients such as full-cream butter, raisins and almond paste, in addition to ingredients such as apples and sugar, which they have in common with other recipes. [9]

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie. [ citation needed ] A recipe in a late medieval Dutch cook book 'Een notabel boecxken van cokeryen' (from around 1514) [10] is almost identical to modern recipes.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This crust is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a lattice holding the filling in place but keeping it visible or cover the pie with crumbs. It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream. In the US, "Dutch apple pie" refers specifically to the apple pie style with a crumb, streusel, topping. [11]


What The Cook

My battle with using up apples continues but this time it takes a more savoury route with this DELICIOUS roast shoulder of pork.

Everyone loves pulled pork. It is quite literally on every pub and restaurant menu in some form or another - on its own, on top of burgers, pizzas, steaks even pasta! - and while I have provided you with my go-to recipe, I also like to mix it up a bit! This reincarnation of pulled pork takes a very British direction as the pork is cooked low and slow over a bed of apples, giving it sweet and sour notes in all the right ways. Ridiculously easy to make (a bit of apple chopping and then chuck it all in the oven!), this dish is an instant favourite!

Roasted Shoulder of Pork with Apple Sauce
Serves 6-8

3.5kg/7lb 11oz boned pork shoulder
3 tbsp salt
1 lemon, juice only
4 Bramley apples, cored and chopped into large chunks
50g/2oz butter
2-4 tbsp caster sugar, to taste
To serve:
Seasonal vegetables

Preheat the oven to 150C/300F/Gas 2.

Score the skin of the pork into strips using a sharp knife. Squeeze the lemon juice over the skin, then rub with salt.

Place the pork, apples, butter and sugar in the base of a deep-sided roasting tray with 600ml water. Cover with foil and roast in the oven for three hours.

Remove the foil, increase the oven temperature to 200C/400F/Gas 6 and cook for another 1½ hours, or until very tender and the skin very crisp.

To serve, using a spoon and fork, tear the meat from the pork shoulder and pile onto a plate. Spoon a large dollop of apple sauce taken from the roasting tin. Add a few pieces of crackling and serve with your favourite seasonal veg.

Harvest Time at Vine Cottage – A few ideas for Fresh Figs

Paul harvesting Figs at Vine Cottage

We often joke that our beautiful, rented cottage should be called Fig Cottage rather than Vine Cottage. The fig trees that you see in the picture are really prolific and yield plenty of fruit each year. The vine sometimes yields a good crop of grapes, but they are pippy and do not taste good. I have tried juice, jelly, wine…. you name it, but nothing is worth the effort!

Anyway, to return to the fig trees. The only way of harvesting ours is to climb up a ladder, as they are too high up to reach and inevitably they drop splat on the ground when ripe! This is our first serious year of harvesting figs, as although we have lived here for 12 years, we did not invest in the ladder for a few years, and then kept failing to erect it in time for the fig season. I am not a great climber, so this task is left to Paul in our great way of the household division of labour. After all, you would not catch him standing over the stove making a tasty dish from home-grown figs. The cottage is not very tall, which is a good for the task of climbing up to pick figs. It was a gloriously hot day when we tackled this task, which was most welcome, as, having just returned from a month of almost non-stop sunshine in Southern Europe, we were glad not to be confronted by a typical English August.

Here I am with the basket of figs. I shall then give you the recipes for the dishes I made from them, with one link where I used someone else’s recipe.

Sarah with a Basket of Figs from Vine Cottage

For lunch that day I made a salad, which I am sure is very similar to fig salads made by many others. Here is my version:

Slice some fresh figs, and drizzle with honey and olive oil. Grill for about five minutes until soft, slightly charred and hot. Add a few slices of soft cheese I used Chaource, but taleggio or goats’ cheese would be good. Grill for a few more minutes until melted and oozing. Serve with parma ham or prosciutto cotto, dressed with a little more olive oil and balsamic vinegar. Grind over some black pepper and sea salt. You could have some lovely ciabatta with it, or some linguette flatbreads, which we love. I was very restrained and had neither, just choosing to have another salad of tomatoes and avocado to make my complete lunch.

Grilled Figs, Prosciutto and Chaource with Honey Dejeuner dans Le Jardin

My next idea was to make fig rolls. I have to say that I have never enjoyed them when bought in the shops, or have possibly just looked at them and thought ‘yuck!’ The idea of making them with fresh figs seemed a good one, although having done it once, I think I’ll do it again with dried figs. This time I needed some help, as when making cakes and pastries, for texture and consistency I prefer to leave the research to the experts. I turned to Felicity Cloake (@felicitycloake) in The Guardian for this recipe, as I have often enjoyed her ‘How to make the Perfect….’ series of recipes. Here is the link to her excellent recipe: https://www.theguardian.com/lifeandstyle/wordofmouth/2016/may/05/how-to-make-the-perfect-fig-rolls The only change I made was to use fresh figs. Also, I was out of soft plain flour, so used strong plain instead, which was fine. My other flour was spelt flour. We had fig rolls warm for pudding in the evening, with a scoop of home-made banana ice-cream – wonderful combination!

Fig Rolls made to Felicity Cloake’s Recipe

For dinner last night, before consuming the fig rolls, I decided to make a seasonal dish of chicken with figs and honey. For this , I jointed a chicken and so we had a breast, and two legs divided into drumsticks and thighs. We did not finish it all between the two of us, and there is still a breast and some wing pieces for more chicken dishes. If you have never jointed a chicken, give it a go! It makes for some really economical meals, rather than buying chicken pieces separately. I have a big sharp knife and a pair of poultry shears for the job.

I roasted the chicken joints with olive oil and rosemary and a few mushrooms. At the same time I prepared a dish of new potatoes and fennel. I parboiled some sliced new potatoes and an onion, then layered them with a raw sliced fennel bulb and a drizzle of olive oil and some creme fraiche. I baked this in the oven with the chicken at 180 degrees celsius for about 40 minutes. After this, the potatoes continued to cook and I added a drizzle of honey and half a dozen sliced figs to the chicken dish. I then covered the potato dish with foil and turned up the oven to finish cooking the chicken for 15 minutes. To finish it off I took the chicken, figs and mushrooms out of the tin and boiled up the delicious juices with a glass of cider. This happened to be from a bottle that we bought in Spain on our travels.

This chicken and fig creation was declared good, and definitely one to be repeated (even with some shop-bought figs!)

Figgy Chicken with Baked New Potatoes and Fennel

All of these dishes were made from the basket of figs that you see in the picture above, and there were still a few left for breakfast for me my standard breakfast is Greek yoghurt and honey with fresh fruit.


Watch the video: Πάπια, με καραμελωμένο σικορέ, ποσέ αχλάδι, πουρέ από παστινάκι και κρασί πορτ (June 2022).