Just a few delicious things which we have eaten over the weekend and today.
First a lovely banana and walnut cake with cream cheese caramel icing.
Next the dish of pork, parsnips and apples I mentioned yesterday. I had some pork and some cider and had vaguely thought of adding apples and maybe a splash of cream. I had a few parsnips that needed using up. I decided that the pork, parsnips and apples would marry very well together when cooked in cider. The cream would be too much I felt but I added a little sage from my herb patch.
To make it I dried the pieces of pork before browning them in some butter and olive oil. The drying is important, the meat won't brown otherwise. Don't overcrowd the pan either or the meat will just steam. I had to do it in two batches. Once the pork had a good brown sticky crust I put it on a plate and tossed the parsnip chunks into the remaining fat to brown them too.
In a flame-proof casserole I cooked a sliced onion until soft then added the browned pork, the browned parsnips and some peeled sliced apples. Over all this I poured a 500ml bottle of dry cider and added some salt and pepper. Then into a low oven it went for about one and a half hours.
It was very good. We ate it with some creamy mashed potato. And followed it with brownies.
This was our supper this evening. A brilliant cold weather dish. Sausage and barley stew. I sometimes make it with lentils instead of sausages. You can find the recipe here it is adapted from one in Rose Prince's The New English Table. Teenage boys need bread with it.