and sage mixture. Apples are in season and go well with pork so, after the roast cooked a while, I surrounded it with pieces of apple tossed with a touch of spice.
When the pork is cooked and sliced, and the apples hot and tender, you combine the two on the plate and drizzle them with a jus spiked with apple cider. It’s a lovely autumn dish you could serve with small boiled or steamed mini potatoes tossed with butter and parsley, and a green vegetable, such as green beans or zucchini.
My second recipe is a meat-free one that involves rolling flaky phyllo pastry into single-serving parcels filled with a rich-tasting spinach, yam and feta mixture. There is a bit of preparation time required to make the phyllo parcels. You’ll need to cook, drain and chop spinach; bake, peel and cut a yam; make the filling; layer the phyllo; and then make the parcels. However, I think the tasty result is worth the effort and there is good news. The phyllo parcels can be made a few hours before needed, covered and refrigerated until ready to bake and serve.
Once baked, the hot and flaky phyllo parcels are served with cool tzatziki sauce for dipping. Try serving this dish with a green salad adorned with a fine mix of sliced raw vegetables.
I enjoy flavouring cran- berry sauce in all sorts of ways. In my last recipe I did so Asian-style by making a sweet and sour creation accented with five-spice powder, an aromatic mix containing Szechuan peppercorns, star anise, cloves, cinnamon and fennel seeds.
I didn’t serve that sauce with turkey; I served it with salmon fillets that I simply baked topped with a little butter and orange juice. The sauce and the fish were a fine combination that you could serve with rice and a simple, but colourful, mix of stir-fried vegetables.
filling.) Set the spinach on a cutting board. Repeat with remaining spinach in the colander. Coarsely chop the spinach and set in a medium to large bowl. Add the feta, Parmesan, eggs, nuts, dill or mint, garlic and black pepper and mix to combine. (The feta will add a salty taste to the filling.)
Carefully remove the skin from the yam with a small knife. Slice the yam into 3/4-in. (1.9-cm) thick rounds. Now cut each round into 3/4-in. (1.9-cm) cubes. Add the yam cubes to the spinach mixture and very gently mix to combine. Divide spinach/yam mixture into 6 equal portions, each should be about 2/3 cup (160 mL), and set on a wide plate.
Preheat the oven to 375 F (190 C). Line a baking sheet with parchment paper. Brush a sheet of phyllo pastry lightly with melted butter. Top with another sheet of phyllo and brush it with butter. Do these steps twice more; you should end up with four sheets of layered pastry.
Cut the layered sheets, widthwise, in half. Set a portion of the yam–spinach mixture in a row of 5 inches by 2 inches near the bottom end of each half piece of layered phyllo. Fold the sides of the phyllo slightly over the yam– spinach mixture and then roll into a cylinder. Set each phyllo parcel on the baking sheet and brush the tops with a little butter.
Repeat these steps with remaining phyllo sheets and filling and you will end up with 6 phyllo parcels. (If making the phyllo parcels a few hours in advance to bake later, tent with plastic wrap and refrigerate them now.)
Bake phyllo parcels in the middle of the oven 20 minutes, until golden brown on the outside and piping hot in the middle. Serve parcels whole, or slice each one in half and artfully arrange on plates. Serve with tzatziki sauce and garnish with dill or mint sprigs.