So even though my last post was about turkey, we're still not big fans so we thought it better to have a pork shoulder and some lamb chops on Christmas day. The pork was easy, rubbed with mustard and then cover in red wine and roasted. High heat for the first 20 minutes and then turned down low for another 3 and a half hours. It had crackling and was moist - Perfect!
However, when having pork, its always good to have apple flavours with it, a match that has stood the test of time! I made a really easy cider sauce that was a little sweet and full of flavour.
all you need is 1 and a half pints of cider ( I used strongbow, a really good everyday cider that you can buy in all supermarkets) 2 large onions, a cox apple and a golden delicous and table spoon of cream.
Roughly cut the onions up and put them in the cider in a pot on a low heat for 2 hours. Stir every now and then but thats just for your sake to make you feel like your cooking. After that time chop up the apples and put them in leaving the core and any seeds out. Turn up the heat to medium and leave for an hour - stir if you want to. After that just take off the heat, and blend. Then add the cream and stir - you need to stir this time.
This sauce is rustic and full of flavour. Use what ever cider you like, its like making a good whisky cream sauce, if there is a specific type you like then use it and and you'll get notes of what it is you like. For example some palates prefer islay whisky and others prefer Dalmore - like me. Whoever with the cider sauce remember, you might note want to share your stash with everyone your cooking for!
Enjoy
That sounds so appetizing, Malcolm!
ReplyDelete