by SRD » Thu Oct 27, 2011 8:05 pm
You can fry cored eating apple rings in butter to go with pork rather than making apple sauce, the addition of thick onion rings, caramelised in butter, add a lot to pork chops.
Another good veg with pork is to gently fry some caraway seed in butter in a large frying pan then stir fry some thinly sliced savoy cabbage in the butter until the cabbage is coated then put a lid on and steam the cabbage 'til softened.
Baby carrots (chantenay are best), shallots and peas, poached in a tiny amount of chicken stock (not enough to cover the veg) with a teaspoon of sugar and, at the last minute, enriched with cream, go with turkey or chicken.
You can vary your mashed potato by adding parsnip, sweet potato or celeriac. Or try flavouring it with mustard, horseradish, mint sauce, olive oil or whatever takes your fancy (parsley is good with white fish).
Mashed carrots and parsnip (2 parts carrot to one part parsnip) with a good knob of butter and a teaspoonful of pickled green peppercorns work well with beef.
There are countless variations on stewed red cabbage; you can add a good dark marmalade or some caramelised onion slices, cooking apple or vinegar or a combination of these. If you make a batch up it freezes well in portions and can be pulled out of the freezer as needed.
Currently investigating the Hillmans of Sussex.