Try our October recipe of the month: Pork t-bone steak, braised red cabbage, beetroot, ginger and apple sauce.
Serves: 4 people
Prep and cooking time: 1 hour
Ingredients
4 x pork T-bone steaks
½ red cabbage
2 x Mereworth beetroot
50g fresh ginger
2 cloves garlic
1 Mereworth onion
3 sprigs thyme
¼ tsp Nutmeg
1 tsp Coriander seeds
100ml water
50g Balsamic vinegar
50g Muscovado or demerara sugar
5 Mereworth coloured carrots
1TBSP Hungry Guest honey
3 Mereworth Apples – Lord Lambourne variety
Method
For the pork:
- Salt the pork generously and coat lightly with oil.
- Heat a pan or skillet and colour the pork well on all sides.
- Place in the oven for approximately 12 minutes.
- The internal temperature should reach 75 degrees C.
For the cabbage:
- Cut the cabbage in quarters and remove the core. Slice thinly.
- Peel and grate the beetroot and add to the cabbage.
- Roughly dice the onion and sweat down.
- Peel and grate the ginger and garlic and add to the cooked onions.
- Add the thyme and spices as well as the cabbage and beetroot.
- Add the water, sugar, and vinegar and bring to the boil.
- Reduce the heat to a slow simmer and cook for approximately 45 minutes.
For the apple sauce:
- Peel and core the apples.
- Roughly chop half the apples and add to a pan with two tablespoons of water.
- Cover and heat gently until the apple completely breaks down to a puree.
- Dice the other half of the apples and add to the puree. Cover with a lid and cook gently for 3-4 minutes until the apple is tender.
For the carrots:
- Peel the carrots and remove the top.
- Cut in half and season with salt and coat lightly with oil.
- Grill at a high heat, then transfer to a tray lined with baking parchment.
- Drizzle with honey and grate a little nutmeg over the top.
- Cook in the oven for approximately 20 minutes, until tender.