Food53

Pork Normandy

2 Pork Steaks 

2 Eating Apples peeled/cored/wedge 

300ml Apple Juice 

150ml pint of pork stock 

Onion (tolerated) 

Oil 

 

Heat oil in large pan and fry steaks for 3-4 minutes on each side. Remove from pan and set aside. Lower heat and fry onion and apple wedges until golden. 

Pour in the apple juice and stock and bubble for 2mins. Lower heat and return pork, cover and simmer until liquid has been reduced and the pork is cooked. 

 

 This recipe could be adapted to chicken and cider could also be used.

Figgy Lamb Casserole

¼ Onion Chopped (as tolerated) 

Garlic Chopped (as tolerated) 

Lamb Fillet (cubed) 

3 Carrots cut into chunks 

Small tin of Chick Peas 

4 Figs 

Glass of Red Wine/Port (optional) 

Lamb Stock 

Oregano 

Coriander 

Oil 

 

Saute onion and garlic in oil and add meat to seal. Add stock, wine, carrots oregano and coriander. Cook until the meat is tender. Add the chick peas and cut the figs into quarters and cook for a further ½ hour. Serve

Lamb Steaks in Apple Juice and Oregano

3 Lamb Steaks 

½ Cup of Apple Juice 

2tsp Oregano 

Sea Salt 

¼ Pint of Lamb Stock 

Oil 

 

Place the lamb steaks in a cooking dish and season with the salt. Pour the apple juice over the steaks add oregano and about 3 tablespoons of olive oil. Cover with cling film and place in the refrigerator  for at least 2 hours. Heat a non stick pan over high heat and brown the steaks on both sides before placing them back into the marinade. Pour in the lamb stock cover the dish with foil and cook till the meat is tender cooking time at least 2hours in oven temp at 160. Serve hot.