Meat

Cold Pot-Roast Pork with Apple Mayonnaise

• 1.5 kg loin of pork, boned and rolled
• 2 tbsp olive oil
• 125 ml rosé wine
• 1 onion, sliced
• 1 carrot, diced
• 3 sprigs thyme
• 2 sprigs parsley
• 1 bay leaf
• 1 pinch salt and fresh ground black pepper
• 200 ml mayonnaise
• 200 ml apple purée, slightly sweetened
• 1 pinch horseradish, grated, to taste

Heat the oil in a frying pan and brown the pork on all sides. Lay the onion, carrots and herbs in the bottom of an ovenproof casserole dish and place the pork on top. Pour over the wine and season with salt and freshly ground black pepper. Set the casserole over a low heat, cover tightly and cook very gently for 2.5 hours. Turning the meat over every half hour or so, so that it cooks evenly. Test to see if it is cooked through by plunging a skewer into the centre. If the juices ooze out clear, then it can come off the heat. If they still run pink, give it a little longer. Once the pork is cooked, take it off the heat and leave to cool in its own juices, again turning occasionally. Cut into 0.5cm slices and arrange them on a plate.

Mix the mayonnaise and apple sauce together and add horseradish to taste. Serve with the pork.

Source

Sausages over Sauteed Grapes

• 2/2 to 3/2 lb. fresh Italian sausage
• 4 cups seedless grapes
• 2 tsp. balsamic vinegar or lemon juice

Cook sausages; remove, drain excess fat. Cook grapes until some collapse and others are still whole and nearly raw (don't overstir). Dress. Serve with bread and salad.