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!

Quince Cordial and Quince BBQ sauce

Quince cordial syrup

I had a good trawl on the internet for a quince cordial recipe but they looked a bit complicated so I made this up.

2 kg quinces 300 grams sugar

Chop the quinces in half and put in a large pot with 6 litres of water and bring to a gentle boil and simmer for about 3 hours until the water starts to turn pink add sugar and cook for another 10 minutes strain of the syrup and freeze until needed make a lovely drink with soda water

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Quince BBQ sauce

I don’t like the name BBQ because who has ever licked a BBQ to see what it tastes like, but this is similar in flavours to BBQ sauce but fruity and quincy! This is very nice with venison or other game

2 cloves garlic
2 onions
½ cup cider vinegar
½ cup white vinegar
1 tablespoon sweet paprika
1 tablespoon mustard
1 teaspoon curry powder
6 medium quinces

2 cups sugar

Peel and chop onion and garlic, cut the quinces off the core, add them all to a heavy based pot with all the vinegars, paprika, mustard and curry bring to a gentle simmer and simmer for 1 ½ hour the quices should be cooked and starting to change colour. Puree and Add the sugar and cook for another hour, the sauce should now be dark and sets well. Pour into hot clean sterilised sauce bottles.

In the thermomix: add the peeled onions and garlic chop sped 5/ 5 seconds. Add the quinces chopped off the core and chop speed5 / 5 seconds add the vinegars, sweet paprika, mustard, curry powder and cook 100C/speed 1/ 60 minutes. Puree speed 10/ 1 minute. Add sugar and cook 100C/ 60 minutes/speed 1. Pour into hot sterilised sauce bottles

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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!