Tag Archives: Apple

Pork Fillet with Apples and a Fleurie

Chunks of pork fillet are fried quickly, a sauce is made in the same pan with cream and Calvados. Apples are sautéed and everything is served together and sprinkled with lots of parsley and tarragon.  D added some mange tout … Continue reading

Posted in Red wine | Tagged , , , | Leave a comment

Pork Fillet with Cider & Honey Sauce with a Fleurie

A bit more detail; the pork fillet is wrapped in bacon then roasted, and it is served, carved into noisettes, with a Bramley apple compote as well as the cider & honey sauce. We had it with mashed potato and … Continue reading

Posted in Red wine | Tagged , , , | Leave a comment

Beaujolais by Any Other Name

A midwinter roast pork was the excuse to try a Wine Society members’ favourite, Domaine des Hauts de Chasselay, Coteaux du Lyonnais 2008, a pure Gamay from just south of the Beaujolais region weighing in at 12.5% alcohol and £5.75. … Continue reading

Posted in Red wine | Tagged , , , | Leave a comment

Winter’s Compensations Marred by Another Damned Cork

I didn’t bother to photograph tonight’s roast pork; it is so traditional, what would you learn? Most importantly the pork itself was a rare breed – I forgot to ask which, but was in no doubt it was the real … Continue reading

Posted in Red wine | Tagged , , , , | Leave a comment

Alsatian Dinner Meets Beaujolais

No we are not going Korean; I refer to the French region not the breed of dog. And what could be more Alsatian than pork and sauerkraut? Not far removed from the classic choucroute garni. D bakes well trimmed pork … Continue reading

Posted in Red wine | Tagged , , , | Leave a comment

Pork Chops with Apple and Potato in a Parcel

Another winter dish which does little manipulation of tastes and therefore is vastly improved by good, ideally rare breed, pork. The aroma when we opened the parcels was very porky, perhaps too robust for those used to the wet white … Continue reading

Posted in Red wine | Tagged , , | Leave a comment

Pork & Apple Pie, Cabbage and Beaujolais

Cabbage is underrated. Basically, people can’t cook it. Actually it’s tasty and crunchy, or at least a squeaky chew – great for texture contrasts. And if it’s young enough and firm enough it makes a lovely green colour on the … Continue reading

Posted in Red wine | Tagged , , , , | Leave a comment