Tag Archives: Apples

A guest post by Anneli from Delicieux – Slow Cooked Blue Cheese Pulled Pork with a Cider and Apple Sauce

Pork with Roquefort

Comfort Food Makes You Feel Good!

After the fun we had on our last blog challenge (Traditional French Christmas), Louisa and I decided to embark upon round two! We settled on the theme of ‘Comfort Food’ this time as it seemed fitting for this time of year and the kind of food we have been wanting to eat.

Comfort food is a great phrase. It can mean many things to many people. Ultimately, for me it represents food that makes me feel snuggly and happy. Food I like to eat in front of the TV whilst cosy on my sofa. It’s not fancy or frilly, it’s hearty and honest and leaves you feeling satisfied and content.

I have been cooking a lot in my Slow Cooker this year, lots of delicious stews and curries. Meat cooked in the slow cooker becomes incredibly soft and tender which I find very comforting. I also appreciate that it does not take much effort, I love having popped dinner on in the morning and just forgetting about it until the evening. Fantastic food, fuss free, that makes me very happy indeed!

The dish I have decided to share with you was one that I made on a Sunday (officially the best day for comfort food!) whilst I was actually not feeling particularly well. I was wearing my comfy trousers and had spent a fair chunk of the day curled up on the sofa under a blanket snuggling with my kids. The fire was roaring whilst outside the wind was blowing and it had been raining all day. I just about managed to throw a few things into the slow cooker that morning so I had a minimal amount of work to do to get dinner onto a plate. Oh yes, this was a day when comfort food was exactly what the doctor ordered.

Slow Cooked Blue Cheese Pulled Pork with Cider & Apple Sauce served with soft buttery mash and garlicky courgettes was my finished dish and my oh my, it was a heavenly combination. I think mashed potatoes might actually be compulsory with all comfort food, not much can beat them when served with a lovely hot sauce or gravy.

For this dish, pork shoulder is cooked in the slow cooker covered with cider on a bed of apple and onion for 8 hours, or even longer if you like. This creates such tender pork that you can take a fork to it and just pull it apart into juicy strands, super succulent and delicious. The sauce is simplicity itself, the apple and onions are just blitzed into the cider with a hand held blender and then boiled to reduce a little. Meanwhile, some roquefort cheese is crumbled over the pork and melted under the grill before serving with that wonderful mashed potato and lashings of hot cidery sauce. This takes comfort food to a whole new level of contentedness!

So if you are feeling under the weather or out of sorts, then I have the remedy for you. Just follow these instructions and you will be on the road to recovery in no time…

Slow Cooked Blue Cheese Pulled Pork with Cider & Apple Sauce

Serves 4

Ingredients:

  • 1 small shoulder of pork around 1kg
  • 1 onion, chopped
  • 1 apple, peeled, cored and chopped
  • 500-600ml of cider
  • 150g Roquefort cheese
  • 1 tbsp cornflour
  • 1 tbsp creme fraiche

Method:

  • Place your chopped onion and apple in the bottom of your slow cooker. Cut any string off from your pork shoulder and lay it on top of the onion and apple.Pork Shoulder in slow cooker
  • Pour over enough cider to go half way up your pork shoulder. Don’t be mean, the more cider, the more moist!
  • Put your slow cooker on to high and cook for 8 hours or low and cook for 12 hours.
  • Once cooked, remove the pork and take two forks and ‘pull’ the pork apart, tearing it into shreds. Place on a baking tray and crumble your Roquefort all over liberally. Put under the grill for 5 minutes or until all your cheese has melted over the pork

Pork with Roquefort

  • Whilst your pork is under the grill, pour the remaining cider, apple and onion into another saucepan and using a handheld blender, blitz until smooth. Then spoon a little of the sauce in to a small bowl and add your corn flour and mix to combine.
  • Meanwhile, bring the sauce to a simmer then stir in the cornflour mixture to help thicken. Let the sauce bubble away and reduce until you are happy with the consistency. You may find you have a lot of sauce…just freeze what you do not use for the next time you have pork. Just before serving, stir in a tablespoon of creme fraiche
  • Cider sauce
  • Finally serve the pork with some creamy mash and vegetables and pour the cider sauce all over the pulled pork and bubbling blue cheese
  • Finished Dish - Slow Cooked Blue Cheese Pulled Pork with Cider & Apple Sauce

And you will surely be comforted!

If you enjoyed this post then be sure to hop over to check out Louisa’s take on comfort food on www.delicieux.eu

Thanks for having me over again Louisa. Always a pleasure and I look forward to ‘Round Three’!

Louisa: I’m entering this gorgeous guest blog to a couple of challenges for Anneli. Firstly, being a slow cooker wonder recipe, to Credit Crunch Munch, an event co-hosted by Helen from Fuss Free Flavours and this month by Camilla from Fab Food 4 All. And secondly, being a made from scratch lovliness, to Javelin Warrior’s Made with Love Mondays.

Credit-Crunch-Munch

Made with Love Mondays

Advertisements

Hedgerow Chutney

As followers on Twitter and FB probably well know I’ve been up to more than a spot of preserving of late. It’s my latest addiction, as if I need any more of those. My Dad’s the King of Jams, Chutneys and Pickles and I have a feeling he’s passed his enthusiastic genes for it on to me!. Which is great, but time consuming. Many an evening has been spent peeling, dicing, de-stoning, chopping, stirring, testing, sterilising and jarring. And then obviously the tasting. And all the crackers, bread and cheese to go with it!. I rarely get to bed much before midnight on my chutneying nights. And to be honest my cupboards are now fit to bursting with so many goodies, but at least I have christmas presents totally nailed this year.

My Dad’s been making Hedgerow Chutney for years, and it happens to be everyone’s favourite of all his chutney recipes (and he makes quite a number!). Each autumn he takes a long walk around the field at the back of his house in Herefordshire picking all the freebie hedgerow goodies he can find and transforms them into this marvellously fruitful chutney. There’s always plenty of damsons, bullaces, sloes, blackberries and a few elderberries. Plus pears or apples for smoothing and bulking out. We don’t have quite the same fruit in our hedgerows in France but I thought I’d make my own French version picking the fruit from our garden and nearby tracks and lanes, managing to find plenty of figs, greengages, plums, pears, blackberries and sloes just before the season finished a couple of weeks ago. We’ve elderberries here too but they were way past their best by the time I got into full chutney mode.

The lovely sloes

My little sloe picker!

There’s no escaping how time consuming and labourious chutney making can be, especially when using so much fruit that needs hefty preparatory work. I realise now why it’s a hobby generally taken up by retired folk. But the results are so worth it, if you can spare it set aside a whole evening in the kitchen and wile away the hours getting lost in music or the radio or even catching up on a few programmes on You Tube.

Every year my Dad’s Hedgerow Chutney is slightly different depending on which fruits have been particularly fruitful that year so feel free to use in whatever quantities you happen to find, but go easy on too many woody elderberries (which are particularly fiddly anyway).

Particularly fabulous with goats cheese, but to be honest it’s pretty good with any cheese or cold cut really. Bread or crackers, or to liven up a sandwich. Or just as a spread on it’s own.

Hedgerow Chutney

Makes 8 to 12 jars (depending obviously on the size of your jars!)

3 kilos of prepared hedgerow fruit, washed and de-stoned

a kilo of apples or pears, peeled, cored and finely chopped

a kilo of onions, finely diced

150g of fresh ginger, grated

1300g of demerera sugar

800ml of malt or cider vinegar (I use cider as I can’t source malt vinegar in France)

a teaspoon of salt

Special Equipment: A very large pan, 8 to 12 sterilised jars and lids

Start with prepping all your fruit. If using elderberries and/or sloes boil them in a pan with a little water for 10 minutes to soften a little before passing through a sieve to remove the skin and pips. Remove the stones from all other stoned fruit (bullaces, damsons,  plums or greengages) and cut to an equal size. Smaller fruit can be just chopped in two, but larger plums should be diced some more.

Peel the apples and pears, core and finely dice. Dice any other fruit you’re using. Blackberries may be left whole. Finally dice the onions (I actually cheated with the onions and briefly pulsed them in my food processor to save on a little time).

Place all the fruit and onion in a large pan, preferably a jam pan or maslin. I actually use a very large stock pot for all my jams and chutneys. Pour in the vinegar and sugar together with the grated ginger and salt.

Place on the hob on a high heat and bring everything to a simmer. Cook fairly furiously for at least an hour, stirring very regularly so nothing catches on the bottom. The chutney should be considerably thickened and the surplus liquid evaporated. You should be able to cross a wooden spoon across the bottom of the pan and see the bottom.

Ladle into sterilised jars and screw the lids on immediately. Leave to mature for at least 2 months (if you can resist!).

You might also like:

Cinnamon & Greengage or Plum Jam

Homemade Tomato Ketchup

One of our old pear trees


%d bloggers like this: