Recipe - Herb Polenta With Roasted Peppers With Spiced Oil And Balsam

1 Loin of pork about 2kg with
crackling
; removed by the butcher
4 tablespoon Grain mustard; (4 to 5)
4 tablespoon Honey
2 tablespoon Unrefined muscavado sugar
Chopped parsley; rosemary
and thyme
; about 2 tbsp each

FOR THE SPICED APPLE SAUCE
700 g Cooking apples peeled
2 Pieces star anise
1 Cinnamon stick
6 Peppercorns
Rind and zest of one lemon
5 tablespoon Granulated sugar

FOR THE RED CABBAGE AND CRAN
25 g Butter
1 Onion; thinly cut or sliced up
700 g Red cabbage finely
shredded
2 tablespoon Dark muscavado sugar
2 tablespoon Red wine vinegar
150 ml Pint red wine
225 g Cranberries fresh or
frozen

1 Score the pork fat, place on a rack in the oven and roast at Gas 6/
200c/400f for 25 minutes per pound. Then remove from the oven.

2 Mix the mustard, sugar and honey. Add the chopped herbs and stir well.
Smear the mixture over the scored pork and bake for another 15 minutes.

3 For the Apple Sauce: Place the peeled, cored and cut or sliced up apples in a large
pan with the lemon zest, spices and sugar and 150ml water.

3 Heat gently and simmer until the apples are soft and tender, and then
remove the spices.

4 For the Red Cabbage: Melt the butter, add the onion and cook until
softened. Add the red cabbage and stir well. Cook gently for about 10
minutes. Add the sugar, red wine vinegar, wine and seasoning and cook
gently until the cabbage is soft and tender.

5 Stir in the cranberries and cook for another 1015 minutes until they
pop. Then serve hot. The red cabbage will keep in the fridge and reheat
really well.

6 To serve place the pork on a plate and serve with the red cabbage and
spiced apple sauce. Parsnips would be tasty with this dish.

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Recipe by: Good Living

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