麻豆社

Brined Pork Chops

听

4 x 200g pork loin chops

500ml water

Few sprigs rosemary and thyme

1 teaspoon crushed peppercorns

陆 teaspoon crushed coriander seeds

50g sea salt

75g brown sugar

1 tablespoon honey

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Boil the water with the herbs, peppercorns, coriander seeds, salt, sugar and honey until the salt and sugar have dissolved. Cool completely and then add the chops.

Cover and refrigerate for 24 hours.

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Remove from brine and pat dry with kitchen paper.

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1 tablespoon oil

2 small onions, peeled and chopped

Handful fresh sage leaves

2 red eating apples, quartered cored and then sliced in half

25g butter

1 teaspoon mustard seeds

100ml cider

听

Heat the oil in a pan until hot.

Add the chops and seal. Transfer to a 180藲c preheated oven and cook for 10 minutes.

Add the onion and apple to the pan. Cook until golden then add the butter and sage leaves. Cook until sage leaves are crisp and add the mustard seeds and cider. Add the juices from the pork chops, simmer for 5 minutes, and then drizzle over the chops.

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Harvest Cake

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250g soft butter

175g light brown sugar

75g castor sugar

4 eggs

250g self-raising flour

1 teaspoon cinnamon

1 teaspoon vanilla extract

25g pumpkin seeds

Plums, pears, apples, grapes etc.

2 tablespoons jam

听

Set oven to 180藲c and line a cake tin with parchment paper.

Beat the butter and sugars until light and fluffy.

Add the eggs one at a time.

Fold in the flour, cinnamon, pumpkin seeds and vanilla.

Spread into the tin.

Quarter and core an apple and slice. Stud into the cake. Do the same with a pear.

Half, stone, and slice the apples and stud into the cake.

Half the grapes and stud into the cake.

Use whatever fruit you like.

Bake for 30-40 minutes or until an inserted skewer comes out clean.

Boil the jam with a tablespoon of water and brush over the warm cake.

Cool and serve.