Weeknight recipes:

Colin Fass­nidge comes up with some great pub-style meals.

Sunday Tasmanian - Tassie Living - - WHITE HOT - COLIN FASS­NIDGE


“Cider with pork is a clas­sic com­bi­na­tion” SERVES 4 1 fen­nel bulb, cut into wedges 350g kipfler pota­toes, cut into wedges 4 each sage and thyme sprigs 1 cin­na­mon quill 2 star anise 30g un­salted but­ter 2 gar­lic cloves, bruised 2cm piece gin­ger (10g), roughly chopped 355ml dry ap­ple cider 1 tbs olive oil, plus ex­tra to driz­zle 4 pork cut­lets 2 bunches as­para­gus, blanched,

re­freshed, thinly sliced hor­i­zon­tally Mi­cro herbs to serve (op­tional) Pre­heat oven to 200°C. Place fen­nel, pota­toes, herbs, cin­na­mon, star anise, but­ter, gar­lic, gin­ger and cider into a large roast­ing tray, and sea­son. Roast for 35-40 min­utes, turn­ing oc­ca­sion­ally.

Mean­while heat oil in a large fry­pan over a high heat. Cook cut­lets for 2 min­utes each side un­til golden brown. Add cut­lets to roast­ing tray and spoon over sauce from the pan. Roast for 12-14 min­utes for medium rare, or un­til cooked to your lik­ing. Re­move from oven and rest, loosely cov­ered with foil, for 5 min­utes.

To serve, place cut­lets on warm dishes, spoon over veg­eta­bles and cider jus, and top with as­para­gus and mi­cro herbs. NU­TRI­TION • 27G PROTEIN • 8G SAT FAT • 18G CARB • 6G SUG­ARS • 105MG SODIUM • 395 CAL (1645KJ)

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