Ingredients
2 pink lady apples peeled and cored
25g unsalted butter
1/2 tspn fresh thyme chopped
200ml Chicken Stock
To taste freshly ground black pepper
To taste salt flakes
2 pink lady apples peeled and cored
25g unsalted butter
1/2 tspn fresh thyme chopped
200ml Chicken Stock
To taste freshly ground black pepper
To taste salt flakes
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Methods
1
Cut the peeled and cored apple into wedges and place in a baking tray. Dot with butter and add the fresh thyme.
2
Place the apples in the oven at 200C and roast for about 15 minutes, until tender. Once cooked, remove the apples from the oven and allow to cool slightly.
3
Add the oven cooked apples to the stock, bring to the boil and let it reduce for a few minutes.
4
Using a stab mixer roughly puree the sauce, the sauce should be a little chunky.
5
Adjust the seasoning and serve alongside a rack of pork.
1
Cut the peeled and cored apple into wedges and place in a baking tray. Dot with butter and add the fresh thyme.
2
Place the apples in the oven at 200C and roast for about 15 minutes, until tender. Once cooked, remove the apples from the oven and allow to cool slightly.
3
Add the oven cooked apples to the stock, bring to the boil and let it reduce for a few minutes.
4
Using a stab mixer roughly puree the sauce, the sauce should be a little chunky.
5
Adjust the seasoning and serve alongside a rack of pork.
