roast pork with apples and sage

Leg Fillet

4 eating apples, 1 cut into thin wedges , the other 3 into chunks.

A large handful of chopped fresh sage plus some sprigs

1/4 pt white wine
2 tbsp soft brown sugar
1 tbsp English mustard

Cooking time:
Medium - 30 minutes per 1 lb (1/2 kg) plus 30 minutes
Well done - 35 per lb (1/2 kg) plus 35 minutes
Temperature: 350F, 180C

Score the fat and place the joint on a rack in a roasting tin. Make slits in the meat and put apple wedges and sage sprigs into these and now rub all over with salt. Roast for the appropriate time and cover the top with foil if it starts to get too brown.

Meanwhile, put the three remaining apples into a saucepan with the chopped sage, and white wine, English mustard and brown sugar. Simmer for 20 minutes until the apples are soft. Serve the sauce with the meat and a selection of lightly steamed vegetables.

chip chop chops 

4 loin chops
1 tsp finely chopped rosemary
1 tsp Colemans dry mustard
1 thinly sliced onion
1/2 cup white wine
mixed herbs, fresh if possible

Take a heavy grill pan and brush with oil, then put on high heat. When really hot, put in the chops and sear one minute each side. Continue to cook on reduced heat with the lid on for 3-4 minutes each side. Place in the oven to rest. Pour off all but 1 tbs. of fat and add onions. Sauté for 5 minutes and add the wine. Some new potatoes tossed in mint and butter and maybe some broad beans in parsley sauce would make a delicious accompaniment.

delicious pork stew 

1 lb diced pork
A little flour
1/2 lb smoked bacon cut into
   chunks
2 large onions, sliced
1 tbsp vegetable oil
1/2 lb mushrooms
1 can of tinned tomatoes
Dry cider
Soured cream
Bay leaf, 6 cloves

Fry the onion in the oil until browned, now add the bacon and the meat, tossed in seasoned flour, and brown these too. Next add the mushrooms, bay leaf, tomatoes and cloves. Just cover with cider and simmer very gently for about 11/2 hours. now season to taste and add the soured cream and serve with baked potatoes.