By writing this post in english I´m honouring my daughter's boyfriend, who gave me one the best Christmas presents this season; The book called "The Best of Traditional British Cooking". As I was going through the various recipes, I was amazed about the variety and high quality of the British cooking. It´s usually just fish´n chips and kidney pie that comes to mind when you think about their culinary heritage.
|A sample of the many books Santa gave me this Christmas.|
I´ve had a pleasure to get to know British traditions closer when we made lovely Sunday roast dinner together last summer. So far everything I´ve cooked and eaten has been nothing but delicious! Luckily I have a book full of recipes to discover more!
I´ve had a bit of an issue with pork for a while. In the past when I was married to a pig farmers daughter, there was almost nothing else in the table than pork. But at least it was from the happy pigs, that ate self grown grain and spent summers mostly outdoors. You really could taste from the meat that they had had a good life.
But since I was later forced to buy my chops from the regular shop, I stopped eating pork all together. I wasn´t up to my standards anymore.
This recipe actually restored my faith in pork. Of course the recipe itself is genius and delicious in its simplicity, but also the old times style bacon chops were just perfect. And I strongly recommend that you also find those for this modern British dish.
BACON CHOPS, APPLE AND CIDER SAUCE
1tbsp vegetable oil
4 bacon chops
2 cooking apples
knob of butter
2 garlic gloves, finely chopped
1 tsp sugar
150 ml dry apple cider
1 tsp cider vinegar
1 tbsp wholegrain mustard (Dijon)
2 tsp chopped fresh thyme
salt and ground black pepper
springs of thyme to garnish
Take the chops in room temperature about 30 minutes before cooking.
Heat the oil in a heavy frying pan, over a medium heat. Cook the chops for 10-15 minutes, browning them well on both sides. Season with salt.
Peel, core and slice the apples. Remove the chops from the pan and keep them warm. Add the butter and apples to the pan and cook until the juices begin to brown.
Add the finely chopped garlic and sugar and cook for 1 minute, then stir in the cider, cider vinegar, mustard and chopped thyme. Boil for few minutes until reduced to a saucy consistency.
Season the sauce and place chops on warmed plates and pour over the sauce. Serve with lots of creamy mashed potatoes and steamed buttered gabbage. Garnish with the thyme springs.
This time the chops were served with Belgian Leffe Blonde beer, because authentic British beer was not at hand at that time.
MAALAISKYLJYKSIÄ, OMENAA JA SIIDERIKASTIKETTA
1 rkl ruokaöljyä
4 porsaan vanhan ajan maalaiskyljystä (kunnon pekonilla)
2 vihreää omenaa (hapan ja kiinteä)
2 valkosipulin kynttä
1 tl sokeria
1,5 dl kuivaa omenasiideriä
1 tl siideriviinietikkaa
1 rkl kokojyväsinappia (Dijon)
2 tl tuoretta timjamia hienonnettuna
tuoretta timjamia koristeluun
Ota kyljykset huoneenlämpöön noin 30 minuuttia ennen paistamista.
Kuumenna öljy paksupohjaisella paistinpannulla keskilämmöllä ja ruskista kyljykset kauttaaltan 10-15 minuuttia kauniin ruskeiksi. Mausta kyljykset hivenellä suolaa.
Kuori omenat, poista siemenkodat ja viipaloi omenat. Ota kyljykset pannulta ja laita lämpimään odottamaan.
Lisää paistinpannulle voi ja omenaviipaleet. Paista kunnes nesteet alkavat ruskistua. Lisää hienonnettu valkosipuli ja kuullota 1 minuutti. Sekoita joukkoon siideri, etikka, sinappi ja timjami. Keitä kasaan muutama minuutti, kunnes kastike sakenee sopivasti. Mausta kastike suolalla ja pippurilla.
Laita kyljykset lämmitetyille lautasille ja annostele päälle kastiketta. Tarjoile kermaisen perunamuusin ja vaikkapa voilla silatun höyrytetyn kaalin kera. Koristele tuoreella timjamilla.
Kyljykset nautittiin tällä kerralla belgialaisen Leffe Blonde -oluen kera paremman puutteessa.