A quote from Bart Simpson up there in the header.
The holiday season is over. For some six weeks I’ve been able to get to work in 20 minutes but now it’s all come to an end. I will remember those halcyon days of August, where it was just me, a couple of BMWs and a handful of white vans, with a nostalgic glow.
Now it’s all 4X4s, SUVs, buses and children throwing themselves under the wheels of my car in a desperate attempt to put off the inevitability of maths and P.E (P.E. Even now that acronym sends shivers down my spine).
Never mind. What lies at the end of the drive in the morning doesn’t change whether it takes twenty minutes or an hour and a half.
Some weeks ago I reported on the fatberg that had evolved within the sewers outside our office. And guess what. They are still ‘fixing’ it. I use that term loosely; we often stare out the office windows watching the ‘fixers’ sitting in their van drinking tea and reading The Sun.
Sometimes they all stand round watching one team member shoving a bit of gravel around with a spade. Their productivity both sucks and blows, which, as Bart Simpson pointed out, should be a physical impossibility. And of course my productivity suffers while I stand there doing nothing, watching them doing nothing. It’s all very Kafkaesque (no I don’t really know what I mean by that, and no I don’t give a monkey’s either).
But, at the end of the day, I get to go home – to the wife, a nice glass of wine and an endless landscape of culinary possibilities (oh, and the bloody X trainer too; I’ve finally given in to the notion that losing weight is easier if you move around a bit).
So the other evening I winged it on Pork Steaks with Apple and Cider. You will need:
- 2 pork steaks on the bone
- 2 eating apples
- 12 shallots
- Bunch fresh sage
- Bottle cider
- Good dash cider vinegar
- English Mustard
- Olive oil
- Salt and Pepper
- Cashew nuts
- Salt and Pepper
First rub the pork with olive oil and season well.
Fry the steaks in a Dutch oven for a few mins either side to seal. Set aside.
Peel the onions but leave the bottoms of each intact (this will prevent them falling apart in the oven).
Fry the onions in the pot and then add the apple, chopped up. Return the steaks to the pot. Spread the mustard over them, add the sage leaves and pour in the cider and cider vinegar.
Put in the oven at 160 Centigrade for 1 ½ hours.
Remove the steaks from the pot and wrap in foil to keep warm.
Bring the pot to the boil to reduce and thicken the sauce.
Toast the cashew nuts in the oven. Watch those little buggers. The first batch burned so I chucked them in a bin bag and they melted straight through – terrible mess.
Make some mash and plate up!
Plonk some of the mash in a big pasta-type bowl. Place a steak on top. Arrange some of the onions and apple around the mash and then pour over the sauce. Sprinkle some of the nuts on top. Serve!
Intense but not overpowering flavours, I stuffed all of it. Naturally.