| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
British |
Main dish |
2 |
Servings |
INGREDIENTS
| 2 |
|
British pork loin chops |
| 3 |
oz |
Courgettes, unpeeled |
| 1 |
sm |
Cooking apple, peeled |
| 2 |
md |
Tomatoes, skinned |
| 2 |
ts |
Tomato puree |
| 1 |
ts |
Chopped fresh sage or |
| 1/2 |
ts |
Dried sage |
|
|
Salt and black pepper |
INSTRUCTIONS
Preheat the oven to 180C/350F, Gas Mark 4. Cut 2 squares of foil,
suffciently large to envelop the meat and other ingredients. Cut away any
surplus fat from the pork, but leave a little to give flavour to the food.
Thinly slice the courgettes, chop the apple and chop the tomatoes. Mix the
courgettes, apple, tomatoes, tomato puree and sage together, season to
taste. Put half the tomato mixture and a chop on each piece of foil, wrap
this loosely, but securely, round the food to make 2 parcels. Stand in a
roasting tin, in case any juice seeps out and cook for 55 minutes. Serve
with jacket or boiled potatoes and a green vegetable.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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