September 08 Recipes

Normandy Pork

apple juice

Serves 6

1.2kg/3lbs shoulder of pork cut into 1¼ inch cubes
2 tblsp seasoned flour
2 tblsp olive oil
2 onions peeled and finely chopped
2 large cooking apples, peeled and diced
500mls chicken stock
500mls apple juice
200mls single cream

Pre-heat the oven to 180ºC

Toss the pieces of pork in the seasoned flour.  Heat the oil in a heavy casserole pot. Seal and brown the meat in batches and set aside, once all the meat has been browned add the onions and diced apple to the pot and sweat for 10 minutes or until the onions are translucent.

Return the pork to the pot and gradually stir in the stock and apple juice, season with salt and pepper and place in the oven for 50 minutes to 1 hour.  For the last ten minutes of cooking pour in the cream and stir through.

Taste, adjust the seasoning and serve with either long grain rice or mashed potato.

Mashed Potato: Wash, peel and slice your potatoes, place in a pot of cold water.  Bring to the boil and simmer until tender.  Drain the water from the saucepan and place the potatoes back on a low heat for a couple of minutes to dry out.   Add a splash of milk and a thin slice of butter and mash to within an inch of your life!  Even though the children think theres lots of butter in my mash it’s really the texture that they enjoy and you only really get that from a serious mashing.   Add salt and pepper and taste, you may need more seasoning or extra butter.


Banana Cake Bread


We call this Cake Bread because one of my daughters thinks it’s a bread and the other thinks it’s a cake, the art of compromise! I usually make two at a time and freeze one.  This cake is great as a lunchbox treat and is always a hit with afternoon tea.

1lb very ripe bananas
8oz (225g) self-raising white flour
½ tsp salt
4oz (110g) butter
6oz (170g) castor sugar
4oz (110g) sultanas or raisins
2 eggs lightly beaten with a fork
Loaf tin lined with parchment paper

Preheat the oven to 170ºC for a fan oven

Sieve the flour and salt into a bowl, rub in the butter then add the sugar and sultanas/raisins.

Mash the bananas with a fork and add to the bowl along with the eggs.  Mix the ingredients well and pour the mixture into the lined tin.  Place in the oven and bake for 1½ hours.  Cool before removing from the tin. 
Keeps well for days.

Buttermilk Scones


Makes 12

350g/12oz self-raising flour
100g/4oz caster sugar
85g/3oz butter cut into small pieces
175ml/6fl oz buttermilk
Whipped cream and raspberry jam to serve

Pre-heat the oven to 200ºC.

Put the flour and sugar into a bowl and mix together, rub in the butter until it resembles fine bread crumbs.

Make a well in the centre and tip in the buttermilk all in one go.  Mix until you have a soft dough.

Flour your surface and briefly knead the dough.  Roll the dough to about 1 inch thickness and then press out your scones using a round cutter.  Gather up the left over pieces of dough and repeat.

Place on a floured baking sheet and bake for 12 – 15 mins.  Cool the scones on a wire rack and serve with the cream and jam.

© The Cook Club 2008

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