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.