| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Good, Living |
1 |
servings |
INGREDIENTS
| 1 |
|
Loin of pork about 2kg with crackling |
|
|
; removed by the butcher |
| 4 |
tb |
Grain mustard; (4 to 5) |
| 4 |
tb |
Honey |
| 2 |
tb |
Unrefined muscavado sugar |
|
|
Chopped parsley; rosemary and thyme |
|
|
; about 2 tbsp each |
| 700 |
g |
Cooking apples – peeled |
| 2 |
|
Pieces star anise |
| 1 |
|
Cinnamon stick |
| 6 |
|
Peppercorns |
|
|
Rind and zest of one lemon |
| 5 |
tb |
Granulated sugar |
| 25 |
g |
Butter |
| 1 |
|
Onion; thinly sliced |
| 700 |
g |
Red cabbage – finely shredded |
| 2 |
tb |
Dark muscavado sugar |
| 2 |
tb |
Red wine vinegar |
| 150 |
ml |
Pint red wine |
| 225 |
g |
Cranberries – fresh or frozen |
INSTRUCTIONS
FOR THE SPICED APPLE SAUCE
FOR THE RED CABBAGE AND CRAN
1 Score the pork fat, place on a rack in the oven and roast at Gas 6/
200c/400f for 25 minutes per pound. Then remove from the oven.
2 Mix the mustard, sugar and honey. Add the chopped herbs and stir well.
Smear the mixture over the scored pork and bake for another 15 minutes.
3 For the Apple Sauce: Place the peeled, cored and sliced apples in a large
pan with the lemon zest, spices and sugar and 150ml water.
3 Heat gently and simmer until the apples are soft and tender, and then
remove the spices.
4 For the Red Cabbage: Melt the butter, add the onion and cook until
softened. Add the red cabbage and stir well. Cook gently for about 10
minutes. Add the sugar, red wine vinegar, wine and seasoning and cook
gently until the cabbage is soft and tender.
5 Stir in the cranberries and cook for another 10-15 minutes until they
pop. Then serve hot. The red cabbage will keep in the fridge and reheat
really well.
6 To serve place the pork on a plate and serve with the red cabbage and
spiced apple sauce. Parsnips would be tasty with this dish.
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Recipe by: Good Living
Converted by MM_Buster v2.0l.
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