Pork and Apple Patties with Rib and Cider Gravy, Saut茅ed Cabbage
Pork and Apple Patties with Rib and Cider Gravy, Saut茅ed Cabbage
Rib and Cider Gravy
500g pork ribs
1 onion, peeled and chopped
1 stick celery, finely diced
2 teaspoons fresh chopped rosemary
1 tablespoon oil
250ml dry local cider
250ml chicken stock
1 dessertspoon cornflour or gravy powder
Set oven to 160oc.
Heat the oil in a large frying pan until smoking hot.
Add the ribs and seal on all sides. Lower the heat and add the onions, celery and rosemary and cook until golden.
Add the stock and cider and bring to the boil.
Transfer to a casserole dish and cook for about 2 hours or until ribs are fork tender.
Place liquid in a pan and rest the ribs for 10 minutes.
Shred off the meat.
Heat up the liquid and add the shredded meat.
Mix the cornflour to a paste with water and add to the hot liquid, stirring until smooth.
Pork and Apple Patties
750g butchers pork sausages
1 finely chopped onion
1 teaspoon ground fennel seeds
1 clove garlic, minced
Handful parsley chopped
1 eating apple, grated coarsely
Oil for cooking
Remove the casings from the sausages and put the meat in a bowl.
Mix in the onion, fennel seeds, garlic, parsley and apple.
Form into walnut sized balls and press down to flatten.
Heat the oil in a large frying pan until hot and add the patties.
Seal on both sides and then add the rib gravy.
Simmer for 25 minutes or until patties are cooked through.
Hot Cabbage Remoulade
1 onion, finely sliced
1 sweetheart cabbage, quartered through the core, core removed and finely shredded
25g butter
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon cider vinegar
Pinch sugar
Melt the butter and gently cook the onions until golden brown.
Add the cabbage, cover with a lid and cook for 3 minutes, stirring occasionally.
Mix in the mustard, vinegar and sugar and season to taste.
