Ingredients
Method
- Set the oven to 200 C
- Bring the Potatoes to a boil in salted water and then
- Drain and leave to steam for 10 minutes or so
- Scatter in a tray and add drizzle over the Oil
- Season and then scatter over the Rosemary Sprigs and Garlic cloves
- Cook in the oven for about 30 minutes, turning once or twice
- Once starting to brown and crisp at the edges remove
- Meanwhile, in a large, non-stick frying pan, cook the Apple in the Oil and half the Butter for 7 to 8 minutes
- Remove to a plate
- Add the Pork to the pan and cook for 3 minutes, adding a little more butter if needed, then season
- Remove to a plate
- Add the Shallots and remaining Butter to the pan and cook until soft
- Then add the Brandy, flame
- Add the Cider, Cream and Chicken Stock and warm through
- Finish with the Mustards, and season.
To serve
- Spoon the Pork in all the sauce and then to a plate and place the potatoes on the side.
Nutrition
Notes
When flaming the brandy, ensure you have good ventilation and stand back safely. If you're nervous about flaming, you can simply allow the alcohol to cook off for a minute or two instead, though the flaming adds a lovely depth of flavour.
Ensuring the potatoes are properly drained and allowed to steam dry is crucial. Excess moisture can prevent them from crisping up beautifully in the oven, leading to a softer, less appealing texture.
Ensuring the potatoes are properly drained and allowed to steam dry is crucial. Excess moisture can prevent them from crisping up beautifully in the oven, leading to a softer, less appealing texture.