This is a new feature, which may be of interest to those who like their pork to look good in the kitchen as well as in the field. Anyone wishing to share their special recipe can send it to the editor by fax, post, e-mail or telephone, so we can all enjoy.

 

- 1 kilo (2.21bs) boned and rolled leg of pork (with an outer layer of skin)
- 4 dessert apples
- 50ml Somerset apple brandy, Calvados or cider
- 4 tablespoons creme fraiche
 -25g(loz) butter
 -1 teaspoon ground cumin
 -Salt and freshly ground black pepper

Pre-Heat the oven to 200ºc.
Season the Pork with pepper and ground cumin.
Score the skin (if this hasn't already been done) with a sharp knife and rub in salt.
Put the pork into a roasting tin (no extra fat) and roast for 1 hour.
Pour over half the brandy and continue to cook for a further 15 - 25 mins (until cooked through and the juices run clear when the skin is pierced).
Meanwhile core the apples and slice thickly.
Melt the butter in a non-stick frying pan and fry the apple slices until they colour to a golden brown.
Remove pork from the roasting tin and slice.
Arrange I heatproof serving dish with the apples interspersed between the slices of pork.
Pour the fat out of the roasting tin, leaving as much of the meat juices as possible.
Add the remaining brandy and boil up well. Stir in the creme fraiche and cook for one or two minutes to thicken.
Add the seasoning to taste and pour the sauce over the pork.
Cover the dish with foil and return to the oven at 180c for a further I5mins.

ENJOY...
 

Contact Chris at Jobes Barn, Glebe Farm, Fosse Way, Ashorne, Warwickshire, CV35 9AE or telephone/fax 01926 650005.