Caxton magazines staff
Make the most of the apples and pears readily available at supermarkets and fruit shops this month. Here’s a selection of recipes from Tru-Cape you’ll want to try
INGREDIENTS
- 2 apples, peeled & cored, cut into chunks
- 2T lemon juice
- 250g celery, peeled and sliced
- 250g potatoes, peeled and cubed
- 2T sour cream
- salt & freshly ground pepper
- 1 apple, peeled
- 1T brandy
- 2T honey
- 1T fresh thyme leaves
- 2 large or 4 medium pork loin chops
- 1t olive oil
METHOD
- Toss the apple chunks in the lemon juice to reduce browning. Reserve the lemon juice.Bring a large pan of salted water to the boil and add the apple chunks, celery and potato. Boil for 10-15 minutes until tender.
- Drain off the water, then puree in a food processor. Add the sour cream and season well with salt & pepper.
- Slice the remaining apple into rings and toss in the reserved lemon juice.
- Mix the brandy, honey, apple juice and thyme in a shallow dish. Place the pork chops and the apples rings into the mixture and turn to coat thoroughly. Leave for 5-10 minutes to marinate.
- Heat the oil in a frying pan over high heat. Add the pork, reserving the remaining marinade mixture. Cook for 5-7 minutes each side or until thoroughly cooked and the juices run clear.
- Remove the pork from the pan and cover with foil to keep warm.
- Add the apple rings to the pan. Cook for 1 minute each side. Remove from the pan and keep warm.
- Add the remaining marinade mixture into the meat juices in the pan, heat and simmer the sauce for 1 minute.
- To serve, place some puree on a plate, top with the pork and a generous serving of sauce. Serve with green veg or salad.
(This recipe serves 2 people)
