Recipe Raphaella Frame-tolmie

House and Leisure Food - - WINTER WARMTH -

for the bar­beque sauce

1 cup tomato sauce ¼ cup red-wine vine­gar ¼ cup sticky brown sugar 1T soy sauce 1T Worces­ter­shire sauce 1T dark rum (op­tional) 2T mus­tard 1T ground ginger 1T gar­lic pow­der 1T veg­etable oil ½T smoked pa­prika

for the pat­ties

500g pork mince 1 red onion, finely chopped salt and milled black pep­per olive oil for fry­ing

for the sauer­kraut

1T olive oil a small knob of but­ter 3 shal­lots, sliced 1 medium green

cab­bage, shred­ded 1¼ cups ap­ple-cider vine­gar ½ cup ap­ple cider ½ cup wa­ter 1T salt 1T car­away seeds

for the ap­ple salad

1 Golden De­li­cious ap­ple,

thinly sliced and quar­tered 2 Pink Lady ap­ples, thinly

sliced and quar­tered 1 pear, thinly sliced

and quar­tered 3 cel­ery sticks, thinly sliced a small hand­ful of raisins ½ cup pe­can nuts,

roughly chopped ¾ cup may­on­naise ¼ cup plain yo­ghurt 2T fresh le­mon juice a pinch of sugar salt and milled black pep­per

to serve

4 large onion rolls veg­etable crisps, to serve

Serves 4

To make the bar­beque sauce, com­bine all the sauce in­gre­di­ents in a pot over medium heat. Bring to a sim­mer and al­low to cook for about five min­utes. Re­move from the stove and set aside to cool.

Com­bine the pork mince, onion and half a cup of the bar­beque sauce in a bowl. Sea­son with salt and pep­per, and mix with a fork un­til com­bined, tak­ing care not to over­mix. Di­vide the mix­ture into four equal por­tions, and roll each one into a meat­ball, flat­ten­ing to form a patty. Place the pat­ties on a bak­ing tray and re­frig­er­ate for about an hour.

Heat the olive oil and but­ter in a saucepan over medium heat and sauté the shal­lots un­til soft and translu­cent. Add the cab­bage, vine­gar, cider, wa­ter, salt and car­away seeds, and bring to the boil. Re­duce the heat to a sim­mer and cover. Cook for 30 to 40 min­utes un­til the cab­bage is ten­der. Add a lit­tle more cider or wa­ter if nec­es­sary. Re­move the sauer­kraut from the stove and set aside.

To make the ap­ple salad, com­bine the fruit, cel­ery, raisins and pe­can nuts in a large bowl. Whisk the re­main­ing in­gre­di­ents to­gether, pour it over the salad and toss to coat. Re­frig­er­ate un­til ready to serve.

Heat a gen­er­ous glug of olive oil in a large grid­dle or fry­ing pan over medium heat. Cook the pork pat­ties for four min­utes with­out turn­ing them over. Flip each one over and cook for a fur­ther five min­utes, or to pre­ferred well­ness. Al­low the pat­ties to rest for a few min­utes be­fore serv­ing.

Halve the onion rolls and lightly toast the cut sides in a dry fry­ing pan. Serve the pork pat­ties in the rolls topped with sauer­kraut, and the ap­ple salad and veg­etable crisps on the side.

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