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PORK WITH CIDER:

We made this on a cold january evening last year and by golly was it gorgeous! Definately one to try for a lavishly tasty meal without costing too much! And its really not that hard I swear!

Takes about 45 mins to prepare and cook in total, serves 4
Note: whilst the dish is made more exciting with the brandy it can be made without – still very tasty! Need an oven and a hob...

Ingredients:

25g (1 oz/ 2 tablespoons) butter
4 pork chops
1 onion, finely chopped
2 teaspoons brandy
300 ml (10 fl oz/ 1 and quarter cups) dry cider
1 bay leaf
salt and freshly ground black pepper
2 small cooking apples, peeled, cored and sliced ( cored – no middle part)
1 tablespoon lemon juice
2 tablespoons creme fraiche or thick sour cream
thyme sprigs and leaves to garnish

Step 1:

* Heat butter in heavy flameproof csserole ( well, we just used our regular old casserole dish!)

* Add chops, cook quickly till browned on both sides, remove and set aside on a plate.

Step 2:

* Preheat oven to 180C (350F/ Gas mark 4)
* Add onion to casserole dish and cook, stirring occasionally till soft.
* Add brandy and set alight- oooh the excitement, i feel like Gordan ramsay!
* When flames die down, stir in cider and bring to boil.
* Return chops to casserole
* Add bay leaf, salt and pepper
* Cover tightly and cook in oven for 20 minutes

Step 3:

* Toss apples in lemon juice
* Warm up your plates in oven for later – (see below)
* Add to casserole and cook for 10-15 mins
* Remove pork and apples from casserole with a slotted spoon (keeps juices in the casserole dish). transfer to warmed plates and keep warm
* Boil rest of the cooking liquid until lightly syrupy (back on hob)
* Stir in Creme fraiche or thinck sour cream
* Pour the lot over the pork and apples, garnish with thyme and serve!

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

CODDLE:

Coddle was a firm favourite in Ireland particuarly in Dublin city in the 1950’s. The main reason for this was that it was cheap and easy to make lots of . Bear in mind that back then Dublin had many sheep and cows being farned in the area so access to pigmeat was easy. Also, being a Catholic country Dublin families were usually rather large – that’s a lotta mouths to feed!

Ingredients:

Pork Sausages
Rashers (Bacon)
Onions – 1 or 2
Potatoes

Method:

* Throw the lot in a big pot
* Fill the pot with water
* Bring to the Boil
* Cook over a low heat – simmering, until the potatoes are cooked
* The potatoes usually go a bit mushy – this makes the ‘coddle ‘ texture
* Eat it all up!

It tastes a lot better than it sounds – rather salty too. mmm,

Irish Lamb / Beef Stew

With the lack of sunshine and abundance of rainy wet weather in Ireland it is no suprise that Stew is a regular feature on many the Irish Families’ weekly meal list. Indeed there is nothing more welcoming after a hard days work -especially if you work outdoors, or after an outdoor hike, than to come home to a warm stew!!

Ingredients

1 and a half pounds stewing pieces (lamb or beef)  or whatever you think you need
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 or 2 large onion, peeled and finely chopped
1/2 cup water
4 cups beef stock
chopped carrots – 4/5 carrots,
As many as you think you need potatoes, peeled,and quartered,
1 teaspoon dried thyme, whole
1 bay leaf
chopped parsley

Method:

* Brown the meat in a pan first.
* Transfer the browned meat to a casserole dish
* Add the carrots, onions,seasoning and herbs and stock mix.
* Cover with water.
* Cover and simmer for 1-1/2 hours, or until tender.

Not as fancy as some chefs but my mums stew rocks!! Plus it’s even nicer the next day when you reheat it