Pork and Apple burger with Irish Apple juice sauce

Last Saturday, I visited my local butchers, like a modern yet nonchalant hunter and gatherer, I was getting my weekly food shopping of course, but also having an opportunity – an excuse – for a bit of craíc and banter, a chance to catch up with the local news (some might call it “gossip”, but I will not lower myself to that level… Anyway, keep that for yourself, I’ll tell you later…).
I got taken by their latest creation, a Pork and Apple burger. I didn’t want to just put it in a bun; after all, a lot of effort went into designing this dish. The previous night I had made some lovely mash potatoes, with some grated Coolea cheese from Cork, a two year old Irish Gouda if you prefer, sweet and parmesan like somewhat. That was half the battle…
For the sauce, I decided to do a creamy apple juice sauce. I had a small bottle of Karmine apple juice from Tipperary, “The Apple Farm”. It is sweet with a hint of tart, perfect for a family dish like this; its execution is actually quite easy, just a bit of preparation will go a long way. It is also a great wink to both Brittany and Ireland: they love their apples, in whichever form they come into. Pictures and recipes below.

Pork and Apple Burger

Get yourself ready…

Burgers ready to fry, mash ready for the oven, sauce is made, broccoli for a bit of green.
Burgers ready to fry, mash ready for the oven, sauce is made, broccoli for a bit of green.

And the final result, ready to eat!

You can serve the sauce in a little dish on the side for extra drama... Et voilá!
You can serve the sauce in a little dish on the side for extra drama… Et voilá!

 

You’ll need:

For the mash

  • 2 nice potatoes per person
  • milk
  • butter
  • 150 g of Coolea cheese (or aged gouda)
  • black pepper
  • grated nutmeg

How to:

For the mash

Peel, wash and cut the potatoes, put them in a pot of salted water and boil gently until cooked. Put through a sieve, back in the pot to remove excess water. Add the butter (the more the creamier, taste is your judgement) and the milk, gradually while you mash. If it’s a bit too thick, add a bit more. Smooth? Mill some black pepper and some freshly grated nutmeg. While it is still hot, grate the Coolea Cheese and stir inside the mash. You can serve it from the pot or bake in the oven later for a extra crispiness!

You’ll need:

For The Sauce

  • 1 onion chopped
  • 1 garlic clove crushed
  • 1 leaf of sage
  • 1 splash of balsamic vinegar
  • 1 splash of soya sauce
  • 1 organic chicken/ veg stock (20 cl glass is enough)
  • 15cl of Apple Juice (Artisan, farmhouse, the commercial stuff is too sweet)
  • 25 cl of fresh cream

In a pan with olive or rapeseed oil, sweat the onions and garlic with a bit of salt. Throw in the sage leaf (optional). Put in the equivalent of 2 tbsp of balsamic and soya sauce, let it reduce, the apple juice, let it reduce, the stock, let it reduce. Pass the whole thing through a sieve (remember to place a bowl underneath… I’ve been there!) and the sauce back in the pan; discard the onions etc… Back on the hob with a bit of fresh cream, keep stirring and reduce again until smooth and a little bit thicker.

For the Pork Burgers…

Well, in a hot oiled pan, few minutes on each side, I just get the colour done on the pan and I finish them for 10 minutes in a hot oven. Serve with a bit of blanched broccoli, green/ French beans and enjoy with a glass of farmhouse cider but a Burgundy Chardonnay would work quite well too!

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