Autumnal Apples
The colours of autumn: Apples
Apples were among the first fruits to be cultivated in the world, and now there are more than 7,000 varieties. Worcester Pearmains, Bramleys, Discoveries, Early Windsors and Cox’s Orange Pippins should all be making an appearance this month.
Recipes such as apple pie, tarte tatin, apple strudel and apple crumble are all dishes that make use of the humble apple’s ability to create sweet, comforting flavours when cooked. Cox apple is highly regarded because of its excellent flavour, and often thought as the best-flavoured apple.
PORK, CIDER AND COX APPLE CASSEROLE
(SERVES 4 )
INGREDIENTS
• 650g diced pork shoulder
• 2 Cox apples
• 250g onions
• 25g garlic
• 50g chicken stock (dissolved in 2lt water)
• 75ml double cream
• 250ml cider
• 50g flour
• 5g thyme
• 60g butter
• Pinch of salt and pepper
• 50ml oil
METHOD
1. Pre heat the oven to 180ºC
2. Heat a large frying pan with the oil; season the pork with salt and pepper
3. Fry the pork in the pan until light brown in colour. Lift out the meat and transfer to a large braising dish
4. Now add the onions, thyme and garlic to the frying pan along with the butter and cook for 2 to 3 minutes. Then add this to the pork
5. Stir the flour into the meat and vegetables and add the stock and cider and stir well
6. Cover the braising dish with a lid and place in the centre of the oven for 1 hour
7. Once the meat is tender, add the apple slices and cream and cook for a further 15 minutes
8. Serve with fresh crusty bread and lightly dressed