This recipe for drunken pork chops with parsley mash is reprinted from the June issue of the Village News magazine. The wrong photo was originally included with the recipe and Tracey Sunderland’s name was misspelled – our apologies!
Drunken pork chops with parsley mash
1 Tbsp oil
4 pork loin chops, well seasoned
2 Tbsp butter
2 onion, peeled and sliced
2 apples, peeled and sliced
1 ½ cups apple cider
2 Tbsp wholegrain mustard
½ cup cream
6 medium potatoes, peeled and halved
1 tsp salt
2 tsp butter
¼ cup milk * approximately
1 Tbsp chopped parsley
Preheat oven to 200°C.
- Heat fry pan to high heat, add oil and sear the pork for 2 minutes on each side, place into a baking dish. Add 1 Tbsp of the butter to the pan with sliced onion, cook for 2-3 minutes then scatter over the pork chops. Add other Tbsp of butter, panfry apples until they begin to caramelise then scatter over the pork and onions.
- Pour apple cider into pan and bring to the boil, simmer until reduced by half. Stir in the mustard, cream, salt and pepper to season. Bring to the boil, pour over the pork and bake for 10-12 minutes, or until cooked.
- Bring potatoes, salt and water to the boil, simmer for 12-14 minutes until soft. Drain potatoes then add back to the hot saucepan. Add butter, milk, parsley and season with salt and pepper, mash until smooth.
- Serve the drunken pork with the mash, add fresh steamed vegetables of your choice.
Guinness beef stew
4 Tbsp oil
1 kg chuck beef steak, fat removed and diced
3 Tbsp flour
½ teaspoon salt and ¼ teaspoon white pepper
2 onions, diced
2 cloves garlic, chopped
2 Tbsp tomato paste
2 small potatoes, peeled and diced
1 carrot, peeled and cut into thick rounds
1 parsnip, peeled and cut into thick rounds
440ml can Guinness or dark beer
2 cups beef stock
2 bay leaves
2 sprigs thyme
800g agria or rua potatoes, peeled
1 tsp salt
4 Tbsp butter
¼ cup milk
¼ cup finely chopped parsley
Set Crockpot to high setting. Preheat.
- Heat a fry pan to high, add half the oil. Put flour, salt and pepper, diced beef into a large bowl and toss to coat. Sear the beef (in batches) on all sides transfer to crock pot. Add remaining oil to pan and fry the onions and garlic on low for 5 minutes until soft, place into Crockpot.
- Add the remaining ingredients to the Crockpot stir well, cover with lid. Turn crock pot to lowest setting and cook for approximately 8 hours on low until the meat is very tender.
- To thicken the stew, place 3 tsp of corn flour into a small bowl and add a little cold water to make it into a smooth paste. Add a couple of teaspoons of hot liquid from the stew, then tip the mix into the stew. Stir through and allow to thicken (turn heat to high for 4-5 minutes until the stew is thick).
- Once you have cooked potatoes in salted water for 12-15 minutes then drain well, mash with butter and milk, season with salt and pepper. Add ¼ cup of finely chopped parsley to mash. Serve with a side of greens.