Pork Medallions with Apple and Potato Rosti

Pork Medallions with Apple and Potato Rosti

There is nothing better than the smell of a good roast potato (with lots of butter) on a cold autumn’s night. And there isn’t a better flavour to put with pork than apple – so ditch that apple puree that really just looks like baby food and try this…I’m sure that it will be a hit!

• 4 Pork Medallions – butterflied
• 5 Potatoes
• 4 Green Apples
• 6 Shallots
• 2 Cloves of Garlic
• A Sprig of Thyme
• 50ml Red Wine Vinegar
• 6 peppercorns
• 300ml Red Wine
• 500ml Chicken Stock
• Cream
• Butter
• Olive oil
• Salt and Pepper
• Green Beans (optional)

To begin with grease a muffin tray with some butter. Then peel and grate your apples and potatoes, making sure that you squeeze out some of the excess liquid. Season the mixture with salt and pepper and then fill each muffin place. Add a drizzle of cream and a small knob of better to each mini rosti and then place in a 180 degree oven for 30 minutes.

Into a warm, deep frying pan drizzle a little oil and then add your pork seasoned medallions (which in layman’s terms means – cut your medallion in half, so that one side remains attached and then sprinkle with salt and pepper). Once cooked, remove from the pan and set aside.

Slice shallots and garlic and sauté until shallots are soft and caramelised allow 10 minutes slow frying. Deglaze the pan with red wine vinegar and continue cooking until the liquor has evaporated. Add peppercorns, bay leaves and red wine bring back to the boil and reduce liquid by 2/3. Add chicken stock and return the pork to the pan.

Everything should finish at the same time – including some steamed beans – if you please.

Lamb Chops with a Warm Salad

We cook for the season…think about it, when it cools down salads tend to slip of the menu in favour of warmer, heartier dishes (sadly, often with a higher fat content). We want to eat something that warms up our insides, we want to eat comfort food, and we don’t want to eat salad anymore because the produce isn’t always at its best – when the season changes we cook with ‘that’ season’s fruit and vegetables!

So, what is in season in Autumn? Wonderful Autumn vegetables include; eggplant, capsicum, fennel, squash, leek, sweet potato, ginger and corn. Delicious Autumn fruits include pear, rhubarb, apple, orange, figs, and limes.

This month’s recipes shall endeavour to include some of these fruit and veg…in the most delicious way!

Lamb Chops with a Warm Salad
Yes, it is cooling down – but it’s not super cold yet. So let’s not jump directly into a beef stew or a chicken casserole. Try this taste sensation that takes minutes to whip up!

• 12 Lamb Chops (3 chops per person)
• 1 Large Eggplant
• 2 Large Zucchinis
• 1 Large Red Capsicum
• 2 vine-ripened tomatoes
• 1 bunch of Mint
• Fennel Seeds
• Olive oil
• Salt and Pepper

Season lamb chops with salt, pepper and ground fennel seeds. Warm some oil in a griddle pan and when hot add the lamb chops. Cook until medium rare (or until your liking – but please don’t burn them to a crisp).

In another plan toss slices of eggplant, capsicum, tomato and zucchini with a tablespoon of oil. Season with salt and pepper - continue to toss for approximately 5 minutes. You do not want your veggies to be soft and mash together – the zucchini should retain some crunch. Add a handful of ripped mint leaves and toss until wilted.

Pile up on a great serving dish and place in the middle of your table to share. If you’ve got a hungry bunch try adding some couscous or a loaf of fresh crusty bread!