insideSUSSEX Magazine Issue 08 - October 2015 - Page 38

FOOD+DRINK Hellish Halloween Recipes cont. Potent Pork and Apple Casserole Serve this delicious dish at the table for great effect, but make sure no brave soul decides to bob for the apples in this bowl – it’s hot, steamy, and dreadfully moreish, so you might have a fight on your hands! Ingredients: • 1kg pork (shoulder works well) (cut into chunks) • 1 tbsp flour • 2 tbsp olive oil • 100g thick gammon steak (chopped) • 2 leeks (cut into chunks) • 1 large onion (diced) • 500ml dry cider • 250ml vegetable stock • 3 tbsp soured cream • 2 apples (sharp and tangy if possible) (cored and cut into 1cm slices) • 25g butter • 1tsp sugar Method: 1. Preheat the oven to 150°C (gas mark 3). Whilst it’s heating up, toss the pork into the flour. 2. In a hob proof casserole dish, heat one tbsp oil and brown the pork. Set the meat to one side. 3. Fry the gammon steak and then put with the pork for later. 4. Fry the onion and garlic together for around 1 minute, then add the leeks. Stir in the cider and the stock and bring to the boil. 5. Once at the right temperature, add the pork and gammon to the mixture. Then cover and cook in the oven for around 1 hour until the pork is tender. 6. Once cooked, strain the casserole and remove the pork, leeks, and gammon. Warm the liquid over a medium heat on the hob and allow to reduce a little. 7. Add the soured cream and stir, simmering for 3 minutes. Put the meat and leeks back in and season to taste. 8. Take the apple slices and add them to a saucepan of melted butter and sugar. Fry for around 5 minutes until caramelised and nice and soft. 9. Serve the casserole with the apple slices on the top. Monster Mashed Potato This mashed potato recipe really is a graveyard smash, and it goes perfectly with the casserole dish above. It’s got quite a kick to it, so it’s a trick and a treat rolled into one! Ingredients: • 6 large potatoes (peeled and chopped) • 55g butter • 1 large onion (finely chopped) • 2 red chillies (seeded and finely chopped) • 3 tbsp double cream • 1 tbsp fresh chives (chopped) • Salt and pepper Method: 1. Boil the potatoes until tender (around 20 minutes). Remove from the heat and drain completely. 2. As the potatoes are cooking, melt the butter in a frying pan over a medium heat, and add the onion and all but a teaspoon of the chillies. Fry until soft (around 4 minutes). 3. Add the onion mixture to the potatoes along with the cream, chives, and seasoning. Mash the mixture until smooth. 4. To serve, sprinkle the remaining chillies on the top. 38 Grasshopper Cocktail With its lurid green colour, its spicy minty flavour, and its name that brings to mind images of creepy crawly legs, the grasshopper is a favourite cocktail that is perfect to round off your meal. Serve just before your guests fly off into the night… Ingredients: • 25ml green crème de menthe • 25ml white crème de cacao • 25ml cream Method: 1. Pour everything into a cocktail shaker along with some ice cubes. 2. Shake! 3. Serve and enjoy. If you want to make the grasshopper more of a dessert than a drink, simply mix it with mint ice cream.