Last weekend I decided to impress my French friends with some traditional English cooking.
On Friday, I made Somerset Pork, a delicious pork and apple recipe from Somerset not far from the region where I used to live in the UK. I served the Somerset pork with mashed potatoes and green beans from the garden.
I now realise where English food slips up – presentation! My presentation was appalling and thank goodness it tasted good otherwise English food would have taken another hit! I was too embarrassed to take a photo in front of my friends but I can pretty much describe my presentation: I created a layer of mashed potato, then added the pork chop on top of that and then the sauce. As the sauce was quite heavy with onions and apples it ended up looking like slop on a plate! But boy it did taste good and everything finished their dishes!
I didn’t have the proper recipe so I made up my own based on what I could remember doing before. Here it is:
6 Pork Chops
1/3 Cider (brut not sweet)
2 Canada Apples, finely sliced.
2 Onions, finely sliced.
Brown off the pork chops in a little oil with the sliced onions. Place the chops in an ovenproof dish and continue cooking the onions until soft. When the onions are soft, poor in the cider and add the sliced apples. Add the sage and season to taste. Prepare some chicken gravy and add a little to the cider sauce mix to thicken it up. Cover the pork chops with the apple and cider sauce mix. Place in the oven at about 180 degrees Celsius and cook for 40 minutes.
On Saturday, I decided to bake a Victoria Sponge Cake to impress some more French friends with my English cooking. Again, I didn’t have a recipe and I tried looking on the internet and blindly picked a recipe which went something like this:
100 g caster sugar
100 g butter
100 g flour
whisk. Cook for 25 minutes at 180 degrees.
There wasn’t a picture on the site I choose but I’d imagined that my Victoria Sponge would look something like this:
Nope. It looked like this:
Oops! Have to make sure I do better next time!