Gary rhodes apple sauce recipes

Apple and prune chutney

6 Granny Smith apples, 2 limes, peeled and segmented, 1/2 onion, finely chopped, 50 g prunes, chopped, 4 tbsp red wine vinegar

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Roast guinea fowl with apple and almond sauce

2 tbsp olive oil, 1 guinea fowl, knob of butter, 150 ml cider, 4 discovery apples, peeled, cored and diced into 1cm cubes

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Roast pork with mustard apple sauce

1 piece boneless pork loin, (approx 450g), skinned, 2 Bramley apples, peeled and cut into 1cm cubes, large knob butter, 1 tsp wholegrain mustard, 2 medium leeks, finely sliced

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Pork chops with apple and sage sauce

4 pork chops, boneless, 1 dashes of olive oil, knob of butter, 4 apples, peeled and cubed, 4 pears, peeled and cubed

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Sausages with apples and onions

1 tbsp vegetable oil, 8 Tamworth pork sausages, 1 large onion, sliced, 3 apples, cut into quarters, 100 ml water or ham stock

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Pork belly with bramley apples and parsnips

800 g pork belly, off the bone, 4 large parsnips, peeled and halved, knob of butter, 2 Bramley apples, peeled and chopped, 1 splashes chicken stock

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Pork cheek salad

1 tsp vegetable oil, 4 pork cheeks, sliced thinly, 4 tbsp apple sauce, 200 g salad leaves, 2 tbsp balsamic vinegar

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Sweet and sour pork with water chestnuts

900 g pork meat, leg, thinly sliced, 8 water chestnuts, quartered, vegetable oil, for frying, 250 ml sweet and sour sauce, 1 small pineapple, peeled, cut into chunks

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Chicken and prawn rum curry

4 chicken breasts, cut into 3cm cubes, 1 small onion, chopped, 2 cloves garlic, crushed, 2 carrots, finely diced, pinches fresh thyme, leaves

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Roast partridge with roasted root vegetables

4 oven-ready partridges, preferably red-legged, barded with a thin slice of back fat or rasher of bacon, 2 tbsp groundnut oil, 1 large knob of butter, 2 tsp butter, 2 shallots, finely chopped, or 2 tablespoons chopped onion

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Roast leg of pork

1 kg boneless leg of pork, skin removed, rolled and tied, 1 tbsp sea salt, 1 tbsp olive oil, 2 shallots, sliced, 2 apples, core removed and cubed

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