ingredients

 

2 4 6 8 Servings

• 2 pork loin steaks

• 100 ml double cream

• 2 sprigs fresh rosemary

• 1 large baking potato

• 1 red apple

• 75 grams mange tout

• 330 ml cider

• 1 teaspoon sugar

• 15 grams butter

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• frying pan

• colander

instructions

 

1. Into the medium saucepan pour 200ml (out of 330ml) of the cider and add 100ml of double cream. Mix and gently heat up.

2. Peel and finely slice the large potato (aim for 3-4mm slices or thinner if you can manage). Add the slices into the cider mix, season and sprinkle with teaspoon of sugar. Let them bubble gently for 17-20 minutes, until soft.

3. Meanwhile, cut the red apple in half, horizontally through its 'belly'. Cut off a couple of thin slices from the middle. Then chop the rest of the apple, avoiding the core, into small pieces.

4. In the small saucepan warm up the rest of the cider. Take the needles of 2 rosemary sprigs and throw to the pan. Add the apple pieces and 2 slices bring to boil and simmer, covered, for 5 minutes.

5. Trim pork loins of any fat. Cut each loin in half.

6. Melt a small knob of butter in the frying pan and fry the pork for a couple of minutes on each side, until golden brown. Transfer the cooked apple pieces together with their liquid into the pan with the pork and cook on slow heat for further 2 minutes.

7. Rinse off the small saucepan, fill with some water and bring it to boil. Blanche 75g of mange tout for a couple of minutes and drain.

To serve: arrange the creamy potatoes in the middle of the plate and rest the pork on top. Decorate the meat with the slice the apple. Distribute the other apple pieces evenly around the potatoes and scatter the mange taut in between them