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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
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
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
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
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
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
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
