Pork forequarter chops braised with quince

 

2 stalks celery
3 large carrots
3 cloves garlic
2 medium brown onions
4 large forequarter chops(about 1 kg)
2 bay leaves
6 large sprigs Thyme
100 grams plain flour
2 cups chicken stock
1 cup wine
pepper
2 teaspoon fennel
1 cup quinces puree (or whole quinces or apple)

this will take about 2/3 hours to braise in a hot (200 C) oven covered with tin foil or 4/5 hours in a slow cooker on high.
Coat the chops well in flour and brown both sides well in a pan over a medium heat. Put in a roasting/casserole dish or the slow cooker with the peeled and chunky diced celery, carrot, onion, garlic and the bayleaf, thyme, stock, wine, pepper fennel and quince puree. I have used puree because I pureed and froze and the last of my quinces but whole chopped up quinces or apple would work well in this dish too. Serve with mashed potatoes or pumpkin and some steamed greens.

 

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Savoury corn and bacon muffins

This is a good recipe to cook with young children and they are tasty too. Serve on there own with butter, or with your favourite soup.

1 cup self -raising flour
1 rasher bacon
30 grams butter
30 grams grape seed oil
2 tablespoons cheese (parmesan, gruyere or cheddar)
1 teaspoon herbs (tarragon, sage, parsley or chives)
100 ml milk
1 egg
½ cup corn kernels

Turn the oven on to 180 C. Measure the flour into a large bowl, add chopped bacon, melted butter, oil, egg, grated cheese, chopped herbs, milk and corn and mix well. Pour into muffin cases and bake for about 15 minutes or until golden brown and cooked through.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!