Recipes Roast pork cutlets with crisp black pudding and ragoût of white beans and apple by Bryn Williams

Tbsp.- tablespoon –столовая ложка

Oz – унция

Free-range eggs – яйца от домашней птицы

Season with – посыпать

Beat – взбивать

Breadcrumbs –панировочные сухари

Peel –снимать кожуру

Rinse – промывать

Drain – высыхать

Mould – придавать формы

Dip – макатьНачало формы

Конец формы

Ingredients

• 1 tbsp olive oil

• 4 x 160g/5½oz pork cutlets

• salt and freshly ground black pepper

• vegetable oil, for deep frying

• 125g/4½oz black pudding, cut into four pieces, skin removed

• 110g/4oz plain flour

• 2 free-range eggs, beaten

• 110g/4oz breadcrumbs

For the ragout

• 3 tbsp butter

• 4 apples, peeled and cut into 1cm/½in cubes

• 400g/14oz canned white beans, rinsed and drained

• 400ml/14fl oz chicken stock

• 75g/3oz fresh flatleaf parsley, chopped

• 75ml/3fl oz cider vinegar

• salt and freshly ground black pepper

Preparation method

1. Preheat the oven to 170C/340F/Gas 3.

2. Heat a large ovenproof frying pan until hot and add the olive oil.

3. Season the pork cutlets on both sides with salt and freshly ground black pepper and place in the frying pan. Cook, turning once, until golden-brown on both sides, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through.

4. Preheat the vegetable oil in a deep fat fryer to 160C/325F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

5. Mould the black pudding meat into golf ball-sized balls, and then dredge in plain flour. Dip the floured black pudding into the beaten egg, and then dip into in the breadcrumbs to completely coat.

6. Deep-fry the black pudding balls for 3-4 minutes, or until golden-brown and completely cooked through. Carefully remove with a slotted spoon and drain onto kitchen paper.

7. For the ragout, melt one tablespoon of the butter in a pan over a low heat. Add the apple cubes and gently cook for 2-3 minutes avoiding any colouring of the fruit.

8. Add the white beans and the chicken stock and bring to the boil. Cook to reduce the liquid volume by half, then add the remaining two tablespoons of butter.

9. Add the parsley and cider vinegar and season, to taste, with salt and freshly ground black pepper.

10. To serve, divide the ragout among four serving bowls. Place a pork cutlet on top of each and place a black pudding ball alongside each.

Pork meatballs with curry sauce by Bill Granger

Grate- натирать (на терке)

Deseed – удалять семена

Chop –рубить, срезать

Garam masala –гарам масала (смесь из нескольких специй, таких как черный перец, тмин, гвоздика, кардамон и др., растертых в порошок)

Pinch –щепотка

Cashew nuts –орешки кешью

Basmati rice –рис «Басмати» (продолговатый ароматный рис, выращивается в Индии)

Drizzle –брызгать

Stir –растирать

Simmer –кипятить на медленном огне

Начало формы

Конец формы

Ingredients

For the meatballs:

• 600g/1lb 5oz minced pork

• 1 medium onion, grated

• 1 free-range egg, lightly beaten

• 50g/2oz fresh white breadcrumbs

• 1 long red chilli, deseeded and finely chopped

• 2 tsp grated fresh ginger

• 1 tsp garam masala

• 2 tbsp chopped fresh coriander

• pinch sea salt

• freshly ground black pepper

• 1 tbsp grapeseed oil

For the curry sauce

• 3 tbsp ready-made massaman curry paste (available in Thai markets and in some supermarkets)

• 2 tsp grated fresh ginger

• 4 tomatoes, chopped

• 200ml/7fl oz coconut milk

• 200ml/7fl oz chicken stock

• 1 tbsp lemon juice

• 2 tsp brown sugar

To serve

• 3-4 tbsp cashew nuts, lightly toasted and finely chopped

• 2 tbsp chopped fresh coriander

• steamed basmati rice

Preparation method

1. Preheat the oven to 220C/425F/Gas 7.

2. For the meatballs, place all the meatball ingredients except the oil into a large mixing bowl and mix together well with your hands.

3. With wet hands, shape the mixture into small balls and place into a large roasting tin. Drizzle over the oil and stir gently to coat.

4. Transfer the tin to the oven and bake for 15-20 minutes, or until the meatballs are golden-brown.

5. Meanwhile, for the curry sauce, heat a large frying pan over a medium heat. Place the curry paste and ginger into the pan and cook, stirring, for one minute.

6. Add the tomatoes and cook, stirring occasionally, for another 2-3 minutes.

7. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for five minutes.

8. Add the meatballs to the sauce, stir carefully to coat and simmer in the sauce for 20 minutes.

9. Gently stir in the lemon juice and brown sugar.

10. Serve the meatballs in curry sauce over steamed rice, garnished with the cashew nuts and coriander.