Quite an undertaking this one, but there’s nothing quite like roast pork with apple sauce—particularly of the more boozy variety. This way, the apple sauce cooks in the pan with the roast. ½ tbsp olive oil ½ tbsp butter 1 small onion, finely chopped 2 garlic cloves, crushed 1 tbsp minced fresh chives 1 tbsp minced fresh parsley ½ tbsp fresh sage ½ tbsp fresh thyme 1 large, tart apple, peeled and chopped into 1cm (½ in) pieces 180ml (¾…
Sausages and mash with extra apple-based goodness. Serves 4. 450g (1 lb)—about 8—fat, coarse ground pork or beef sausages 450g (1 lb) onions, peeled and cut in rough chunks 1 tsp English mustard a pinch of thyme 1 large red apple, cored but not peeled, in 8-10 slices. 250ml (½ pint) cider Prick the sausages with a fork, and lightly brown them in a heavy pan for about 5 minutes, turning often. The pan should be just big enough, because…
One from the Bone’s farmhouse in Normandy this one—feel free to substitute red wine for the cider, and eau de vie or even whisky for the Calvados. This, however, is the real thing. Serves 6. 900g (2 lb) fish—225g (½ lb) conger eel, and a mixture of plaice, dabs, whiting and gurnard, all cleaned and cut into strips. 80g (3 oz) butter liquor from mussels 250ml (½ pint) fish or light meat stock 110g (4 oz) thick cream 1 tbsp…
Ah, the gilded days of my youth. The green fields of Somerset, tending to yellow, and the golden cider gleaming in the glass. Nanny would give us half a pint with breakfast, and make these doughnuts for our tea. Such beautiful, blurry days. This recipe makes a dozen. 500g (18 oz) plus 2 tbsp plain flour 1 tbsp baking powder 1 tsp baking soda 1 tsp powdered buttermilk ¾ tsp cinnamon ½ tsp salt 50g (2 oz) butter, melted 2…
Mmmmmmmm. Cupcakes. Makes 18. For the cupcakes: 200g (7 oz) butter 200g (7 oz) sugar 2 large eggs 300g (10 oz) plain flour, sifted 1/8 tsp ground cloves 1 tsp cinnamon 1 tsp baking soda 750ml (1 ½ pints) cider For the icing: 500ml (1 pint) cider 170g (6 oz) cream cheese 65g (2 ¼ oz) icing sugar Preheat the oven to 190C/375F/Gas Mark 5. In a large saucepan, boil the cider until it has reduced by half, and let…
Black Butter, Du Nier Beurre, is a traditional preserve from Jersey, in the Channel Islands, made in vast quantities every November with the island’s apple crop. Local women would get together to peel hundred of pounds of apples, and the fire would be lit in the afternoon and cooking would go on through the night and well into the next day. This is the traditional recipe: you may want to reduce the quantities. 38l (10 gallons) cider 318 kg (700…
It’s apple time. In fact, it was Apple Day last week, in case you missed it. My landlady has a big apple tree in her garden, and she gave me a big bag of them with the advice: “They’re not very good this year.” Nevertheless, I immediately conceived a plan. After deciding that making cider was a bit too much work, I realised I could make Black Butter…. Yes, Black Butter. Possibly the most ludicrous recipe in the book. Ten…