Juicy, sweet and firm, pork lends itself to comforting dishes, perfect for cosy autumn suppers.
500g pork tenderloin
2 red onions, peeled and very finely chopped
2 garlic cloves, peeled and very finely chopped
200g prunes, chopped
500ml cream sherry
1 tbsp honey
2 tbsp olive oil
400g parsnips, trimmed and chopped
freshly chopped sage, to garnish
sea salt and black pepper
steamed red cabbage, to serve
Place the chopped onions and garlic in a large bowl. Add the prunes, sherry and honey, and season with salt and pepper, then submerge the tenderloin in the mixture. Marinate, covered, in the fridge for at least 2 hrs.
Preheat the oven to 190°C/gas mark 5. Heat the oil in an ovenproof dish on the hob until hot, then fry just the tenderloin, reserving the marinade, on all sides for 4-5 mins until browned. Add the parsnips, then pour over the marinade. Place in the oven and cook for 30 mins until the sauce has thickened and the meat is cooked thoroughly. Remove the tenderloin from the dish and slice, then return to the dish. Serve garnished with the sage and accompanied by the red cabbage.
More recipes for succulent autumn dishes in the November 2019 issue of LandScape magazine...
Stuffed pork belly
Pork meatballs and mash
Pan-roasted pork chop in ale with chips
Rustic pork cobbler
As the festive season approaches, early preparation sees the shelves of the larder filled with tasty accompaniments, including fruit-filled chutney in anticipation of the Christmas feast, or given as a welcome edible gift.
400g whole dried figs, halved
1 Bramley apple, cored and chopped into small pieces
1 onion, peeled and chopped into chunks
200g dried apricots, chopped
5cm piece fresh root ginger, peeled and grated
300g soft brown sugar
zest and juice of 2 oranges
2 tsp ground cloves
300ml distilling vinegar
salt and pepper
4 x 200g sterilised jars and lids
Place the fig and apple pieces in a large saucepan, then add the onion. Add the raisins, apricots, ginger, sugar, orange zest and juice, cloves, whisky and vinegar. Season with salt and pepper. Stir thoroughly to combine, then bring to a simmer. Simmer for 5 mins, then bring to the boil. Hold on a rolling boil, stirring, for 40 mins until the chutney is thick and glossy.
Fill the jars with the chutney, then secure the lids tightly. Keep in a cool, dry place and open after 1 month. Store in the fridge after opening and discard after 3 months if not finished.
More recipes for delicious Christmas edible gifts in the November 2019 issue of LandScape magazine...
Cranberry and pine gin
Chilli and spice jelly
The bounty of the hedgerow is transformed into intensely flavoured jams, which can be used to make delicious berry-filled bakes.
140g unsalted butter, softened, plus extra for greasing
140g light brown sugar
200g ground almonds
2 tsp baking powder
200g plain flour
9 tsp blackcurrant jam
10 tsp strawberry jam
9 tsp apricot jam
Preheat the oven to 180°C/gas mark 4 and grease a large, flat oven tin. In a large mixing bowl, cream the butter and sugar together for 2-3 mins with the back of a wooden spoon until creamy. Beat in the eggs, one at a time, until fully combined. Mix in the ground almonds, baking powder and flour until a stiff, sticky dough forms.
Roll the mixture into balls approximately a heaped teaspoon in size and place them on the tray, spaced out approximately 3cm from each other. Press down each ball in the middle with the thumb and fill each with approximately 1 tsp of jam. Bake for 10-12 mins until golden. Allow to cool for 5 mins on the tray, then transfer to a wire rack to cool completely. Serve or keep in a lidded container for up to 3 days.
More recipes for berry-filled desserts in the September 2019 issue of LandScape magazine...
Our recipe for a Lincolnshire sausage tart is bursting with hearty flavour and garnished with a light sprinkling of thyme leaves.
300g Lincolnshire sausages
250g strong white flour, sifted, plus extra for dusting
2 eggs, plus 1 yolk
250g chilled unsalted butter, plus extra for greasing
2 tbsp brown sugar
1 tbsp white wine vinegar
1 tbsp tomato puree
200g double cream
½ onion, peeled and thinly sliced
2 tbsp fresh thyme leaves, plus extra to garnish
sea salt and black pepper
In a large mixing bowl, place the flour, 150ml of cold water and the egg yolk, and combine with a wooden spoon until the mixture forms a paste. Knead by hand for 2 mins, then turn out onto a surface lightly dusted with flour. Roll out to a square approximately 20 x 20cm.
Place the butter between two pieces of baking paper, then beat, using a rolling pin, into a square shape approximately 2cm smaller than the dough square. Place the butter on top of the dough at an angle and fold the dough edges over the butter to cover, like an envelope. Re-dust the rolling pin with flour, then roll out the pastry to a rectangle shape approximately the length of A4, before folding one end into the middle, then the other side over it. Turn the pastry 90 degrees, repeat the process twice, then cover in cling film and leave to chill for 1 hr. After this time, repeat the rolling process twice more, then cover the pastry in cling film and return it to the fridge for 30 mins.
Grease a large, flat oven tray. On a surface dusted with flour, roll out the pastry to a 30cm square. Cut out a circle 25cm in diameter and transfer to the prepared tray. In a small bowl, beat 1 egg, then brush it on the perimeter of the circle. With the remaining pastry off-cuts, cut 2cm strips and place on top of the egg wash, ribboning them along the curve to fit and pressing down to fix. Cover loosely with cling film and leave to chill for 30 mins.
Preheat the oven to 200°C/gas mark 6. Bake the pastry case for 25 mins until golden, cooked through and risen. Knock in the first layer of pastry within the pastry case and remove. Turn the oven to 180°C/gas mark 4.
Squeeze the sausages out of their cases and into a bowl, then mix in the sugar, vinegar and tomato puree. Season with salt and pepper. Spread out the mixture across an oven tray and cook for 10 mins. In a jug, whisk together the double cream, the remaining egg, onion and thyme leaves. Grate in the cheese and season with pepper. Fill the pastry case with the mixture and top with sticky sausage meat. Bake for 25 mins until the filling is firm and golden. Serve immediately or allow to cool and serve chilled, garnished with thyme.
More recipes for the humble sausage are in the September 2019 issue of LandScape magazine...
Sausage and cider casserole
Sausage and blackberry traybake with mash
Toad in the hole muffins
Home-made skinless sausages
Sausage and mushroom plait
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