Pork and Apple Rissoles with Spiced Apple Sauce
These are lovely served with creamy mashed potatoes and cooked dried peas.
|4 oz (110 g) breadcrumbs (white or brown)|
|1 lb (450 g) shoulder of pork, cut into chunks|
|1 onion, peeled and quartered|
|1 cooking apple, peeled, cored and quartered|
|1/4 teaspoon dried mace|
|½ teaspoon dried sage|
|1 teaspoon salt|
|Freshly milled black pepper|
|A little butter|
|For the sauce:|
|½ small onion, peeled and chopped|
|1 oz (25 g) butter|
|½ lb (225 g) cooking apples, peeled and chopped|
|Freshly grated nutmeg|
|A couple of pinches of ground cloves|
|Sugar to taste|
|Preheat the oven to gas mark 5, 375°F (190°C).|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from The Delia Collection: Pork
Pass the pork, onion, bread and apple through a mincer and mix them thoroughly with the remaining rissole ingredients. Form the mixture into balls and arrange in the base of a small buttered roasting tin. Cover with some buttered foil and bake in the top half of the oven for 45 minutes. Then remove the foil, raise the oven temperature to gas mark 6, 400F, 200C and continue to bake for a further 30 minutes, basting now and then, until the rissoles are nicely browned on top.
Meanwhile, to make the sauce, soften the onion in the butter for 10 minutes, then stir in the sliced apple and 1 tablespoon water. Put a lid on and simmer till soft, then add a little freshly grated nutmeg, a couple of pinches of ground cloves and enough sugar to taste. Beat the sauce till fluffy and serve hot with the rissoles.
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