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Members' Recipes Archive

October 2007
Honey Pork with Roast Potatoes and Apples
Christopher Trotter

Honey Pork with Roast Potatoes and Apples

By: Christopher Trotter

As trained chef, I have had many years of experience in the restaurant and hotel world. With three books to my name, I offer consultancy in development, menu planning and sourcing, and have worked for many projects including the National Trust for Scotland and the Isle of Giga. I offer cookery demonstrations and organise events in which food is either central or peripheral. www.christophertrotter.co.uk

This recipe shows how the basic roasting method can be developed to create a one-pot dish. The method of cooking the pork is the same, so now you can go on to create your own with different vegetables, potato varieties, apples, pears with ales, beer, cider, wine... The possibilities are endless.

Ingredients:

1 piece of pork loin on the bone, with about 4 bones attached
2tbsp oil
50g (2oz) butter
700g (1 1/2 lbs) Belle de Fontaney potatoes
8 shallots or little onions peeled
1 tbsp clover honey
1 tsp wholegrain mustard
2 Rev Wilkes apples cored and cut into quarters
Fresh sage
half a bottle of heather ale

Instructions:

1. Prepare the loin for roasting by scoring the fat from top to bottom with a sharp knife or stanley knife. You can also remove the bone and tie the meat back on to it. Put the meat in a roasting tin and roast at a high temperature, 240C gas 9 or the top of the hot oven in an Aga. Roast for about half an hour or until the crackling is beginning to form.
2. Pour in the oil and butter, add the potatoes and shallots and cook for another 15 minutes. Then reduce the heat to 190C gas 5, or the simmering oven of an Aga, and remove and lightly brush the meat with the honey mixture avoiding the crackling or it will soften. Add the apples and a few sage leaves to the vegetables, season, mix around, and cook for another 20 minutes, until everything is cooked.
3. Remove the pork and keep warm either in a low oven or back in the warming oven of the Aga, covered lightly in foil. Put the vegetables in a serving bowl or keep them ready to put around the pork in a large ashet (or large, shallow, oval dish). Put the roasting tin on the heat and allow the juices to simmer. If you want a little texture, sprinkle in 2 tsp plain flour and stir in well, allowing it to colour a little. Then add the ale, stir to combine and strain into a pan. Simmer to create the correct pouring texture, adding water if necessary. Season and serve.

© Recipe copyright 2007 Christopher Trotter

 

Author: Christopher Trotter Email:


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