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Foodie Thursday

Simon Mayo is joined by our resident chef Nigel Barden for another Foodie Thursday! Plus there's a brand new listener confession for the team to consider - but will they forgive?

Matt has sports news, Rebecca is on the money, and Sally updates the travel.

1 hour, 55 minutes

Last on

Thu 5 Dec 2013 17:05
Â鶹ԼÅÄ Radio 2

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  • AC/DC

    Back In Black

    • Back In Black.
    • Epic.
    • 6.

  • Gary Barlow

    Let Me Go

    • (CD Single).
    • Polydor.

  • David Bowie

    Ashes to Ashes

    • David Bowie - Best Of Bowie.
    • EMI.

  • Michael Bublé

    You Make Me Feel So Young

    • (CD Single).
    • Warner Bros.
    • 001.

  • Steve Earle

    Fearless Heart

  • The Hollies

    Look Through Any Window

    • The Hits Of 1965 (Various Artists).
    • MFP.
    • 18.

  • The Kinks

    Tired Of Waiting For You

    • The Journey - Part 1.
    • BMG.
    • 6.

  • Manfred Mann’s Earth Band

    Joybringer

    • (Single).
    • Vertigo.

  • Olly Murs

    Hand On Heart

    • (CD Single).
    • Epic.
    • 1.

  • Charlie Rich

    Behind Closed Doors

    • Ultimate Country (Various Artists).
    • Telstar.

  • Dusty Springfield

    Wishin' & Hopin'

    • Dusty- The Silver Collection.
    • Philips.

  • Wham!

    I'm Your Man

    • Fantastic 80's - 3 (Various Artists).
    • Sony Tv/Columbia.

  • Robbie Williams

    Dream A Little Dream Of Me (feat. Lily Allen)

    • Swings Both Ways.
    • Island.
    • 006.

Apple Fed Pork, Cooked in Cider & Apple Juice

Pork Chop with Parsley Broth

by James Mackenzie of The Pipe & Glass, Beverley, East YorkshireÌý

from ‘On the Menu’ (Face Publications)

Ìý

Use a cloudy scrumpy cider & always buy a little more than you need, to have a chilled glass or two with the dish. ÌýThis recipe is a real one-pot wonder, very much an Italian-style dish brought back home by using the English smoked bacon & scrumpy cider.

Ìý

Serves 4

Prep time: Ìý15 mins

Cooking time: Ìý110 mins

Ìý

Ingredients

4 pork chops

2 white onions

1 leek

2 cloves garlic

1.2L cider (Nigel used 600ml cider & 600ml apple juice)

1L clear chicken stock

8 rashers of smoked bacon (ideally thick cut or buy 200gÌýsmoked lardons)

1 Granny Smith apple (or a tart alternative)Ìý

300g white haricotÌýbeans, pre-soaked & cooked

1 bunch fresh flat-leaf parsley

Ìý

Method

Ìý

1.

Pre-heat the oven to 150C/gas mark 2.

2.

Remove the skin from the chops & colour in a frying pan, then place in a deep, flame-proof, casserole dish.

3.

Sweat the peeled & sliced onions, chopped leek & crushed garlic in the frying pan, deglaze with about 250ml of cider & reduce by half.

4.

Pour the onion mix over the pork & add the rest of the cider, plus the apple juice, & the stock, & bring to the boil.

5.

Chop the smoked bacon into lardons & add to the casserole dish, place a tight-fitting lid on & cook in the oven for 90 mins, depending on the size of the chops.

6.

Cut the apple into small pieces & add to the pot along with the cooked white beans.

7.

Cook for a further 5 mins on the hob, check the seasoning & finish with the chopped parsley.

8.

This dish is perfect served with some crusty bread or lovely buttered greens.

Ìý

Nigel's Top Tips

  • Use a cloudy scrumpy cider & always buy a little more than you need, to have a chilled glass, or two with the dish.Ìý

  • Make sure your casserole dish, particularly if it's Le Creuset (cast iron is fine), can be place directly on a hob.

  • This dish can easily be cooked using only cider – 1.2L (so there's bit left over), or apple juice if you prefer it alcohol free.

Ìý

Ìý

Ìý

Broadcast

  • Thu 5 Dec 2013 17:05
    Â鶹ԼÅÄ Radio 2