Читать книгу Rachel’s Food for Living - Rachel Allen - Страница 24

This is just such a wonderful, old-fashioned family favourite and is destined to be so forever. I remember it well from our own family dinners. My mum used to serve the mustard and the mash separately on the plate and I would mix the mustard into the mash, even though this wasn’t her intent! It’s now evolved and I serve it as ‘mustard mash’, demonstrating that family recipes often change over time.

SERVES 4–6

FOR THE MUSTARD MASH

Follow the Perfect Mash recipe on page 27

2–3 tbsp grainy mustard

Salt and freshly ground black pepper

FOR THE APPLE SAUCE

1 large cooking apple (350g/12oz), peeled, cored and roughly chopped

1 tbsp water

Tiny pinch cinnamon (optional)

25–50g (1–2oz) caster sugar

FOR THE PORK CHOPS

1–2 pork chops per person

Olive oil

1 First prepare the mash on page 27, then stir in the grainy mustard to taste and add some salt and pepper.

2 Next make the apple sauce. Place the apple in a small saucepan with the water. Put the lid on and cook over a gentle heat (stir every now and then) until the apple has broken down to a mush. Add the cinnamon, if using, and sugar to taste. Serve warm or at room temperature.

3 To cook the chops, remove excess fat from the chops and then drizzle with olive oil and freshly ground black pepper. Place a large frying pan on a high heat. When it’s good and hot, add the pork chops and sprinkle with a little sea salt. Cook for approximately 5 minutes on each side. Remove to a plate, cover and rest in a warm oven for 5 minutes.

4 To assemble, remove excess fat from the chops if you wish and place the chops on a serving plate with some mustard mash and a little apple sauce on the side.