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Stir it up magazine March 2017

Simon Tucker MARCH 2017 39 ON THE RANGE On the Range You can’t beat a plate of steamy, delicious pub grub – and this tasty dish is hearty to the ‘core’. Pork is a regular on the menu, says Country Range customer Simon Tucker, who is the head chef at the Royal Oak pub in Meavy, Dartmoor. “Pork is a really tasty but inexpensive meat and is becoming increasingly popular,” he explains. “Customers love it!” For his recipe, Simon has gone for the classic combo of pork and apple. “I use the Country Range Solid Pack Apples and the whole tin is full from the bottom to the top rather than being 50% fluid,” he says. “There’s just a little bit of juice to keep them moist and it’s natural juice too – not syrupy sweet – which is important, particularly when you’re making savoury dishes.” Ingredients 4 x 8oz pork steaks 10oz Country Range Solid Pack Apples 5oz Country Range Chopped Dates 2oz Demerara sugar Bottle of Sams Cider Half a Country Range Cinnamon Stick 5oz Devon Blue cheese 2tbsp Gourmet Classic Cooking Brandy 5tbsp double cream or crème fraîche ½tsp Country Range Vegetable Stock Paste Method 1. Soak dates in a quarter of the Sams Cider then pour the rest into a saucepan with the Demerara sugar and half a cinnamon stick. Bring to the boil and then simmer for 5 minutes. 2. Next add the apples and simmer until soft then add the soaking dates and cider and simmer until the dates are soft and the mixture isn’t runny (remember to take out the cinnamon stick). 3. Pan fry the pork steaks in a hot pan fat side down until golden brown and crisp, then seal both sides of the steaks, place on a baking tray (keep frying pan to one side) and place the steaks in a pre-heated oven (180°C) for about 15/20 minutes depending on the thickness of the steaks. 4. Warm the frying pan back up then add the brandy, half a tsp of stock and the cream/creme fraiche and simmer until thickened. 5. Once the steaks are cooked, take out and rest for 5 minutes. Slice and crumble the cheese on top and melt, then place on the top of the warm apple compote and spoon around the brandy sauce. Pork steaks with apples, dates and blue cheese “Pork is a really tasty but inexpensive meat and is becoming increasingly popular” “The w hole tin is full from the bottom to the top rat her than bei ng 5 0% fluid” The Leading Independent Foodservice Brand


Stir it up magazine March 2017
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