Kindly supplied by Paula McIntyre and demonstrated at recent open evening at Wardens
Pork chops with cider, apple and mustard
4 Corries’ boneless pork loin chops
1 tablespoon rapeseed oil
1 onion, finely chopped
Few sprigs fresh thyme
1 Brantley Apple, peeled quartered, cored and chopped into 1 cm dice
200ml dry cider
1 chicken stock cube dissolved in 50ml boiling water
2 teaspoons Dijon mustard
1 tablespoon honey
Heat the oil in a large frying pan until smoking hot. Season the chops with sea salt and add to the pan. Cook to seal for 1 minute each side and then on the fat side for a minute. Add the onion and thyme and cook until golden. Add the apple, cider and stock and simmer for 15 minutes turning the chops over once. Add the mustard and honey check seasoning. Rest the chops for 5 minutes before serving.
110g sifted plain flour
25g melted butter
Whisk together. Place in a jug.
Heat a frying or crepe pan until smoking hot and wipe with oil on a piece of kitchen paper.
Tilt the pan to an angle away from yourself and pour a thin layer of the mix over the pan swirling quickly to ensure the bottom of the pan is covered. Cook for 30 seconds then flip if you’re using a low sided crepe pan or use a spatula if you’re not. Cook for 20 seconds on the other side. Repeat and layer with greaseproof paper. You should have 12 crepes.
Filling 2 leeks, split, washed and chopped 25g butter 100ml double cream 200g crumbled Young Buck cheese Handful chopped parsley Melt the butter in a large pan and add the leeks. Season with salt and pepper and cook until soft. Add the cream and simmer until thickened. Add the cheese and parsley and stir to melt. Take a crepe, place filling in middle, fold over into a parcel and place on a baking tray. Drizzle with a little oil and bake for 10 minutes at 200oc.