Barrel of pork fillet / caramelised apple / bed of braised red cabbage / pommes boulangeres & calvados sauce

Image provided courtesy of buddy-dubaibase.blogspot.co.uk

*part of the sizzling staffordshire menu series*

Alright, I know where you're coming from. It sounds complex, but this dish is remarkably simple. Combining the sweet elements from the sweet red cabbage and the caralemised apple, and complemented in texture and tone with the calvados sauce, the fillet or pork will sit very well alongside also the pommes boulangeres - a classic french dish that is wonderfully comforting.

Originally designed as a winter dish, this dish can also be incorporated up to late spring legitimately and year round with the availability of ingredients that we have today.It is quite cheap to produce (about 5-6GBP per head using supermarket prices) which makes it a great treat for the weekend. You can cut cost further by using pork chop or loin steaks or even shoulder steaks, bear in mind however the cooking time may vary.

You will need (serves 2):

Two thirds of a pork fillet, trimmed and cut into two portions.
6 Slices of pancetta
6 sage leaves
1 whole red cabbage (medium sized), de-stalked and chopped finely into strands
2 tbsp balsamic vinegar
1 glass red wine
tsp olive oil
1 large measure of calvados, or regular brandy will do if needs must.
1 small onion very finely chopped.
tbsp butter
2 portions pommes boulangeres (as a side)
1 apple, halved and decored
tbsp honey.
150ml cream
tsp dijon mustard

The doing bit:

Prepare the pork: Take each pork portion and wrap with a slice of pancetta, tucking a sage leaf underneath each slice. Continue until each piece is wrapped with 3 slices and sage leaves. When cooking, in a pan add a little oil to coat the pan, and heat until almost smoking. Sear each side of the pork until coloured gently then place in a hot over 200C in the same pan for about 8-10 minutes until cooked. Add the apple halves flesh side down while searing the pork and then turn upside down when entering the oven.

For the cabbage (prepare in advance), in a pan add a little of the olive oil to coat the pan, heat and then add the cabbage until it turns bright purple. add the balsamic vinegar and allow to cook for about a minute.Sprinkle in a double pinch of sea salt, then add the red wine and bring to a simmer. Stir the cabbage and cover the pan stirring occasionally. Cook for about 30-40 mins or until cabbage has reached desired texture. Drain and set to one side to reheat where necessary.

Heat up the boulangeres and add a little milk where neccesary to retain moisture. Don't worry too much as boulangeres is a dish that can survive a while in the oven.

For the sauce, in a saucepan add the butter and the finely chopped onion, and cook until it begins to soften. Add the brandy and flame or reduce until alcohol has gone, then add the mustard, heat up slightly then add the cream. Reduce until thickened and season accordingly.

Assembly, begin with the pommes, boulangeres centre plate. Add the red cabbage on top gently. Carve the pork into 3 or 4 slices and sit this as the crowning glory on top of the cabbage. Caramelised apple to the side and decorate with the sauce around, and garnish with the honey.

Devour accordingly.

Christmas Turkey Pie (for Beau)

Image courtesy of sodahead.com

I've always been fond of turkey as a rule. I hear so many people whinge and complain that they aren't much for it because it's dry - to be honest i think they must be doing something wrong as i've always found turkey to be quite succulent. I suppose the key to this is keeping it covered, moist and well basted during cooking. Nobody wants a dry turkey.

This recipe is posted at the request of Beau - who desires a "family sized, festive Christmas Turkey Pie". I agree with him - there are too many turkey and leek pies out there, and granted they may be nice - they're not impressive and don't entirely fit the festive periods ideal.

This recipe can work for you in a variety of ways, giving scope to use up any leftover turkey from festive dinners, or you can calso buy cheap cuts of turkey from a supermarket that are ready year round. You can also make this in advance and freeze it in readiness for baking at a later point, providing adequate convenience to suit your busy schedules.

Ingredients

(makes a family sized pie serving roughly 4)

500g Shortcrust pastry (recipe can be found here) (you may want to double the amounts though)
2 or 3 Turkey legs
200g is bacon cut into 1/2 cm pieces
1 large onion (1/2 scored and studded with 3 cloves, other half chopped finely)
3 bay leaves
1 stalk celery chopped finely
1 carrot, chopped finely
1 leek chopped finely
100g chestnut mushrooms. Use porcini if feeling extra festive.
Handful fresh cranberries or redcurrants.
tbsp raisins
Pinch nutmeg and cinnamon
Zest 1 orange
2 cloves garlic crushed
200ml whole milk
200 ml chicken or turkey or game stock
1 and 1/2tbsp plain flour
tbsp butter
tbsp Fresh rosemary, sage and thyme
tbsp fresh tarragon
100ml white wine or dry martini
50 ml sherry

Roll out the pastry and line a suitable dish for cooking our pie. Reserve enough of the pastry for the lid

Preparation: Strip the meat from the turkey legs, be sure to discard any of the small bones. keep the skin if you can. Cut the meat into equal sized pieces (about 3/4 inch should do it). Set to one side.

In a pan saute the 1/2 onion first until soft then add the carrot, celery garlic and mushrooms. Allow to colour and soften then add the turkey meat and herbs. when the turkey meat has coloured nicely, set to one side and cover the pan to keep it warm.

While the main flavours are cooking in a seperate pan infuse the milk with the studded onion and bay leaves. Bring up to temperature but do not allow to boil. Cook for about 15 mins at this heat.

In a seperate pan heat up the butter and add the flour bit by bit. When all the flour is added, strain the milk and add to the flour and butter mix until all liquid is added and the mixture is uniform. You should have a thick white sauce at this point. Keep it moving on a low heat and add the wine, then add the stock. Allow to simmer and reduce until roughly 1/3 of the original volume has evaporated.  This should take about 30 mins or so. Stir occasionally. When done, add the sherry combine this liquid with the turkey mix and if thick enough add to the pie dish (already lined with pastry).

Add the cranberries or redcurrants (or both) with the raisins and the orange zest. Sprinkle with pinch of nutmeg and cinnamon.

Lid the pie and pinch the edges - make an air hole in the top. Brush the pie lid with milk then bake in the oven at 180C for about an hour, (longer may be required). Glaze with eggwash (1 egg and butter mixed) every 30 mins for extra shine.

Serve.

Pan roasted chicken with sea salt & thyme, with crushed "champ" potatoes and sage cream

This dish is inbeliveably simple but hearty and pleasant. During the cloder months from late autumn to early spring, this dish will bring a smile to the faces of its audience. It utilised the more pungent flavours that the colder months provide, from the fragrance of sage and the punchy flavour of the onions, the thyme sits amongst it all adding further fragrance and flavour which goes perfectly with the chicken

Ingredients:

1 whole chicken breast, skinned and deboned

1 tbsp fresh thyme

1 sprig of fresh thyme (garnish)

4 whole spring onions, washed & chopped into 1/2 centimetre echelons

4 cooked salad new potatoes

50 ml dry white wine

50 ml double cream

1 tsp sea salt

1 tsp fresh sage, torn into equal size pieces.

1 tsp butter

Pinch black pepper.

Method:

Season the chicken with the sea salt & thyme both sides.

In a large saute pan, add the butter, sear the chicken until golden brown on one side, then turn. Saute the spring onions until bright green. Crush the salad potatoes and stir into the spring onions. Put the whole pan into the oven to cook (approximately 10 minutes at 200C.)

For the sauce, in a sauce pan combine the wine and sage, and bring to the boil. Reduce liquid by half then add the cream. Add the pinch of black pepper, then reduce the volume by half once more (until sauce is thickened).

When chicken is cooked, cut in half lengthways and serve on top of the champ potatoes. Use the sprig of thyme to garnish, and decorate with sage cream. Serve.