Tag Archives: Apple

Pork Fillet with Apples and a Fleurie

Posted on June 18, 2011 by physicsman

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 →

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Pork Fillet with Cider & Honey Sauce with a Fleurie

Posted on March 12, 2011 by physicsman

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 →

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Beaujolais by Any Other Name

Posted on January 9, 2011 by physicsman

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 →

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Winter’s Compensations Marred by Another Damned Cork

Posted on December 18, 2010 by physicsman

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 →

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Alsatian Dinner Meets Beaujolais

Posted on December 3, 2010 by physicsman

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 →

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Pork Chops with Apple and Potato in a Parcel

Posted on November 27, 2010 by physicsman

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 →

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Pork & Apple Pie, Cabbage and Beaujolais

Posted on September 30, 2010 by physicsman

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 →

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