Tag: booze

Boozy Pork Chops

Cookery, Food, Gluten free, recipes, Teach me to cook
dryjanuary, cider, apples, recipe, cooking
Cheers

A quick, tasty supper for mid week You could also use pork medallions if you wanted to make it more impressive for a dinner party dish.

For those of you who don’t want to incorporate alcohol, replace the cider with Apple Juice.  The recipe is Gluten Free. Omit the cheese if you are dairy free.

Serves 2   Time taken 20 mins, plus 20 min cooking time.

INGREDIENTS:

2. Pork Chops.

2. Large Apples, peeled & cored.

150 ml Dry Cider.

1. Large Red Onion, peeled & sliced

1, Organic, Low Salt, Vegetable Stock Cube or own stock if you have it.

75 g Danish Blue Cheese or Stilton

Fresh Sage, Rosemary & Thyme Leaves, Chopped.

Seasoning, to taste.

METHOD

Pre-heat a frying pan or Wok on a high heat, Add the chops & quickly brown on both sides.

Remove to a plate, turn the heat down to medium and fry the onions & apples for 5 mins,

Pour in the cider, add the herbs & stock cube. Stir and bring to the boil. Place the chops on top of the mixture. Cover & simmer for 10 mins.

Remove the cover, stir and simmer for a further 10 mins, to reduce the liquid.

Mean while pre-heat the grill, on high.

Place the Blue Cheese on the chops, & place under the grill until the cheese is golden brown & bubbling.

Serve with mashed potatoes & steamed broccoli for a good old winter warmer.

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A Stonking Stollen Pud

Buffets, Christmas, Cookery, Cookery Tuition, food waste, Gluten free, Homemade, Love your leftovers, recipes, Vegetarian

CHRISTMAS LEFT OVERS. BOOZY STOLLEN PUDDING

If you were lucky enough to be given or bought a lovely home made Stollen this Christmas, you MAY have some left over along with some drops in the bottom of your liqueur bottles!!!!

For this recipe you can use Brioche, Croissants or any other bread product you happen to have to hand.

INGREDIENTS. ALLERGENS IN BOLD.    Serves 6    Oven 180c 350F Gas MK 5    Time taken 20mins + Standing time & Cooking

Slices of Stollen,( I used my own Homemade, filled with Cranberries, Pistachios & Marzipan) or any of the above.

3 Large Free Range Local Eggs

150ml Double Cream

350ml Milk

2 Tbspns Rum, or Cointreau

Grated rind of 1 large Orange

1/2 Tspn Freshly grated Nutmeg & Cinnamon.

METHOD.

Butter a large ovenproof serving dish & lay the slices of Stollen over the base, building several layers.

Beat together the eggs, cream, orange rind, liqueur & spices.

Pour over the sliced Stollen pushing the slices down to cover in the liquid.

Leave to stand for 40mins.

Bake in the centre of the oven for approx 45mins until the pudding is just firm in the centre.

Allow to cool slightly, before serving, dust with Icing Sugar and add a good dollop of Clotted Cream or clotted cream Ice Cream. ( Marshfield Farm do a superb clotted cream & gingerbread Ice Cream if you really want to go mad).

If you want to use Croissants slice them & spread with Nutella & add a layer of chopped dried apricots, or leftover ripe bananas before proceeding as above.

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