Picture and recipe by Andrew K Brown
Pork and apple just go together so well. A lot of people have been brought up on roast pork with apple sauce, so it’s an obvious go wither for other cuts such as pork chops, tenderloin or steaks. Adding cider to the recipe is just another step which makes perfect sense, especially if it’s a good cider and there’s some to drink with the meal, or not in this case.
Here’s Andrew’s method:
* Searing the pork steaks in a little olive oil for two minutes each side, then remove from the pan.
* Fry one sliced apple with half a thinly sliced onion for 5 minutes. When golden brown, remove and keep warm with the pork.
* Now pour in 200ml of cider and boil until reduced by half.
* Add about 200ml of double cream and return everything else you’ve cooked to the pan. Cook for 5 minutes turning the steaks half way through.
* Remove the pork again and then add as much spinach as you feel like eating to the sauce and allow it to wilt.
* Serve with mashed potatoes
Whole Gurnard
Filleted
Bed of chopped fennel, onion, celery and chorizo
Gurnard placed on top of vegetables
Cooked
Plated
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