AROMATIC PORK
Serves 4-6
- 500g diced casserole pork (leg or shoulder)
- 2 tsp ground cumin 1tsp mixed herbs
- 2 tbs plain flour Salt and pepper
- 2 medium red onions sliced
- 2 apples, peeled, cored and sliced(eating apples will give you a sweeter flavour, cooking apples a sharper taste)
- Vegetable oil
- 250ml cider or apple juice plus 200ml water
- 2tbs crème fraiche (optional)
Mix together flour, herbs, cumin and salt & pepper, pop into a plastic bag with the pork and coat the meat thoroughly.
Heat the oil in a casserole dish and fry the onions until starting to colour add the pork and flavourings and brown the meat a little, add the apples and cider/juice plus the water, stir to avoid lumps and bring to simmer.
Put a lid on the casserole dish and pop into the oven gas 4 or 140 degrees and cook at least and hour and a half or 4 hours in the slow cooker.
The apples will have almost disintegrated and the cumin adds another dimension to the flavour of this dish. Check the seasoning and for a creamy sauce add crème fraiche.
Apple Pie with Cheese Pastry
This sounds strange but is quite delicious, we happily eat cheese and apples together from a cheese board so why not turn the idea on its head? I have not added spices to the apples as I would with a normal apple pie as the flavour would fight with the cheese in this rich pastry.
Cheese pastry
- 350g plain flour
- 100g caster sugar
- 150g Butter 2 egg yolks
- 50g grated mature Cheddar Cheese
Filling
- 4 large Bramleys plus 2 eating apples, peeled,cored and thinly sliced
- 150g caster sugar
Sieve flour into a bowl and add the sugar then rub in the butter until the mixture looks like breadcrumbs. Now add the egg yolks and cheese, you can add a little cold water if the mixture looks dry. Bring together with your hands and form into a dough, wrap in cling film and put in the fridge to rest for 30 mins.
Take 2/3 of the pastry and line your pie dish. Add the apples in an even layer and sprinkle with the sugar, then roll out and top with the remaining pastry, seal edges with milk and make a hole in the middle to let the steam out, brush the top lightly with milk and sprinkle all over with a little caster sugar.
Place in a preheated mark 7 or 180c oven for 30-35 mins and cook until golden brown.
Allow to stand for at least 15 mins before serving with chilled cream or ice cream.
