Here are some recipes containing some “Shropshire Flavours” (which according to Chris Turpin means cider!)
Slice onions and 6oz of the mushrooms, place in a roasting tray, season the pork, then put on top of the mushrooms and onions, add half the cider. Roast in the normal way, on gas 7, electric 425o for one and quarter to one and a half hours, until the crackling is golden brown. Heat the bones in a saucepan with the rosemary, for the stock and add the rest of the cider plus the stock cube if required. Bring to the boil and reduce by half. Strain the liquid through a sieve and return to the pan, reboil and reduce again by half. Add seasonings to taste, then add the cream and the remainder of the mushrooms, do not overcook as the cream will curdle.
Core the apples and cut into rings. Melt the butter in the frying pan and sauté the apples until golden brown. Slice the pork and place on a serving tray, pour the sauce over the pork then add the apples.
For each person
Core the apple. Mix the copped walnuts, and dates with a spot of lemon juice and fill the cored apple with the mixture. Bake in oven until soft, approximately three quarters to one hour at gas 4, electric 350o.
Shred the cabbage, grate the carrot, slice the onion and the apple then mix well together in a bowl, add the mayonnaise and a spot of lemon juice to taste.
Heat together butter and oil in a frying pan, fry the chicken joints until they are lightly coloured, put them in a casserole.
Fry the onion slices in the pan fat until soft, add the curry powder, roughly chopped apple, and flour, allow to gently fry, stirring all the time for 1 minute. Add the cider a little at a time, stirring well at each addition. When all is added, simmer gently until the sauce lightly thickens. Pour the sauce over the chicken pieces, cover with a lid, put into the oven at gas 4, electric 350o, for approx 1 hour. Remove the chicken pieces onto a serving dish, strain the sauce into a pan and bring to simmer until it is of coating consistency, season to taste, stir in the cream and pour over the chicken. Sprinkle with chopped parsley, and serve with plain boiled rice.
Well thanks for those… It still feels wintry to me so I thought that you might find some warming soup recipes useful.
Melt the butter in a large saucepan and use it to gently cook the parsnips and onions until they are soft. This should take about 15 minutes. Stir in the almonds, cumin and curry paste. Cook, stirring , for about 3 minutes. Add the hot stock and season to taste. Bring to the boil and simmer for about 15 minutes. Puree half of the soup then return it to the pan. Add the coconut cream and reheat. Garnish with chopped coriander or parsley and serve.
Heat the oil in a large pan then gently fry the onion, garlic and curry powder for about a minute. Add the tomato puree, the tomatoes, the potatoes, the carrot and the stock. Cover and allow to simmer for about 35 minutes. Season to taste. Add the butter beans and parsley and simmer for a further 10 minutes. Serve with fresh crusty bread.