Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts

Hamilton Beach 25490A Dual Breakfast

Hamilton Beach 25490A Sandwich Maker Only today $39.99!





Dual Breakfast Sandwich Maker
Hamilton Beach
     Makes 1 to 2 sandwiches
    Ready in 5 minutes
    Cook delicious breakfast sandwiches in the comfort of your own home
    Use your own fresh ingredients, including eggs, cheese and much more
    Timer with audible tone; Quick and easy recipes included; Easy cleanup - all removable parts are dishwasher safe
    Cook delicious breakfast sandwiches in the comfort of your own home
    Use your own fresh ingredients, including eggs, cheese, and much more

    Makes 1 or 2 sandwiches
    Quick and easy in 5 minutes
    Timer with audible tone
    Country of origin : China


Top Price $39.99
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MIGMAGING

Christmas cranberry turkey pie

INGREDIENTS
½ quantity hot water crust pastry
1 egg, beaten, to glaze
25g butter
25g plain (all purpose) flour
300ml whole milk
1 bay leaf
4 cloves
Pinch of grated nutmeg
50ml double cream
3tbsp freshly chopped parsley
Salt and freshly ground black pepper
115g prepared cranberries, thawed if frozen
50g caster (superfine) sugar
115g cooked turkey meat, finely chopped or minced
115g cooked gammon, finely chopped or minced

PREPARATION
1. Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Grease and line a 20cm (8inch) diameter, 4cm (1¾inch) deep loose bottomed cake tin. On a lightly floured surface, roll out the pastry quite thickly to fit the tin and transfer the pastry inside. Trim and reserve the trimmings.

2. Push a circle of baking parchment into the pastry case and fill to three quarters with baking beans or raw pulses or rice. Place the tin on a baking tray and blind bake for 20 mins.

3. Remove the beans or rice and paper and remove the pastry from the tin. Put on a baking tray, prick the base with a fork and brush inside and out with egg. Bake for a further 20 mins until richly golden. Cool on a wire rack.

4. Meanwhile, roll out the trimmings thinly and cut out a 11cm star shape. Place on a lightly greased baking tray, prick lightly with a fork and brush with beaten egg. Bake for 12–15 mins until golden. Transfer to a wire rack to cool.

5. For the filling, melt the butter in a saucepan. Add the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Add the bay leaf, cloves and nutmeg. Return to the heat and cook, stirring, until boiling, then simmer for 2 mins. Remove from the heat, stir in the cream, 2tbsp parsley and seasoning. Set aside to cool. Discard the bay leaf and cloves.

6. Put the cranberries in a small saucepan and add 2 Tbsp water. Heat gently until steaming then simmer for about 3 mins until the berries just begin to soften. Remove from the heat and stir in the sugar. Leave to cool.

7. To assemble the pie, put the pastry case on a serving plate. Put the turkey and ham in a bowl. Mix in the sauce and season to taste. Spoon into the pastry case and top with the cranberry mixture. Either serve immediately at room temperature or chill for an hour before serving. Sprinkle with remaining parsley to garnish.

Gingerbread Crisp Cutouts

INGREDIENTS
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1 large egg
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg

PREPARATION
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle.

2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets.

3. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Yield: 4-1/2 dozen.

Yummy Cracker Snacks

INGREDIENTS
96 Ritz crackers
1 cup creamy peanut butter
1 cup marshmallow creme
2 pounds milk chocolate candy coating, melted
Holiday sprinkles, optional

PREPARATION
1. Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich.

2. Dip sandwiches in melted candy coating, allowing excess to drip off. Place on waxed paper-lined pans; refrigerate for 15 minutes or until set. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container.
Yield: 4 dozen.

Peppermint Stick Cookies

INGREDIENTS
1 cup unsalted butter, softened
1 cup sugar
1 egg
2 teaspoons mint extract
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
12 drops red food coloring
12 drops green food coloring
1-1/2 cups white baking chips
Crushed mint candies

PREPARATION
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.

2. Set aside half the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate 1-2 hours or until easy to handle.

3. Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.

4. Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely.

5. In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.
Yield: 4 dozen.

Chocolate Snowballs

INGREDIENTS
3/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup chopped pecans or walnuts
1 cup (6 ounces) chocolate chips
Confectioners' sugar

PREPARATION
1. Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips.

2. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15-20 minutes or until set and bottoms are lightly browned. Cool on pans 2 minutes.

3. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.
Yield: about 4 dozen.

Nice 'n' Soft Sugar Cookies

INGREDIENTS
1 cup butter, softenedb
1-1/2 cups confectioners' sugar
1 large egg
1-1/2 teaspoons vanilla extract
2-1/2 cups self-rising flour

ICING:
2-1/2 cups confectioners' sugar
1/4 cup water
4 teaspoons meringue powder
1/4 cup light corn syrup
Food coloring of choice
Colored sugar and sprinkles, optional

PREPARATION
1. Cream butter and confectioners' sugar until light and fluffy; beat in egg and vanilla. Gradually beat in flour. Divide dough in half. Wrap each in plastic; refrigerate 2 hours or until firm enough to roll.

2. Preheat oven to 375°. On a floured surface, roll each portion of dough to 3/16-in. thickness. Cut with floured 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

3. Beat confectioners' sugar, water and meringue powder on low speed until blended; beat on high until soft peaks form, about 4 minutes. Add corn syrup; beat 1 minute.

4. Tint with food coloring as desired. (Always keep unused icing covered with a damp cloth; if necessary, beat again on high speed to restore texture.) Pipe or spread icing on cookies; decorate as desired. Let dry.
Yield: about 3 dozen.

NOTES
As a substitute for 2-1/2 cups of self-rising flour, place 3-3/4 teaspoons baking powder and 1-1/4 teaspoons salt in a measuring cup. Add all-purpose flour to measure 1 cup; combine with an additional 1-1/2 cups all-purpose flour. Meringue powder is available from Wilton Industries.

White Chocolate Cranberry Cookies

INGREDIENTS
1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup white baking chips

PREPARATION
1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

2. Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Yield: 2 dozen. 

Snickerdoodles

INGREDIENTS
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda 1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon

PREPARATION
1. Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.

2. In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets.

3. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen

Mini Cinnamon Roll Cookies

INGREDIENTS
1 cup butter, softened
1-3/4 cups sugar, divided
3 large egg yolks
1 tablespoon plus 1 teaspoon honey, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 tablespoon ground cinnamon
8 ounces white baking chocolate, chopped

PREPARATION
1. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.

2. Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar.

3. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.

Chocolate Thumbprints Cookies

INGREDIENTS
1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts

FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons milk
1/4 teaspoon vanilla extract
26 milk chocolate kisses

PREPARATION
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.

2. In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.

3. For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen.

Favorite Sugar Cookies

INGREDIENTS
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt

FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons 2% milk
Food coloring of your choice, optional
Colored sugar, edible glitter, nonpareils or frosting of your choice, optional

PREPARATION
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.

2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool.

3. For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired. Yield: 6-7 dozen.

Traditional panforte

INGREDIENTS
100g shelled almonds
1/2 cup plain flour
1/4 cup cocoa
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 cup honey
4 tablespoons sugar
250g mixed glace fruit, finely chopped
1 tablespoon finely grated orange rind
1 tablespoon finely grated lemon rind
Juice of 1 lemon
Icing sugar to decorate

PREPARATION
1. Preheat oven to 150°C, butter and line an 18cm round cake tin.

2. Put almonds and hazelnuts in a greased shallow pan and bake until golden (about 20 minutes). Set aside to cool. Reduce oven to 140°C.

3. Sift flour, cocoa, cinnamon and allspice. Mix well.

4. Place honey and sugar in a saucepan, cook over a low heat for 10-15 minutes, stirring constantly. Remove from heat and mix into flour mixture.

5. Then add in glace fruit, rind, juice and roasted nuts. Stir until well combined.

6. Place mixture into prepared tin, bake for about 50 minutes or until firm.

7. Remove from oven, turn out onto a cake tray, remove baking paper and allow to cool. Sprinkle with icing sugar and store in an airtight container.

NOTES
I generally use a mixture of glace cherries, apricots, pineapple and orange (or citron).
This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

Light Christmas fruit cake

INGREDIENTS
500g fruit medley
750g mixed fruit
750g raw mixed nuts
3/4 cup plain flour
1/2 teaspoon baking powder
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract or essence

PREPARATION
1. Preheat oven to 150°C. Butter a 20cm square tin with butter, line base and sides.

2. In a large bowl, combine fruit and nuts, sift in flour and baking powder and stir until fruit and nuts are well coated.

3. Beat eggs and sugar until light and creamy, pour over dry ingredients, add vanilla and mix well.

4. Spoon mixture into cake tin, smooth top and bake for 2-2 1/2 hours. Cool in tin, remove and wrap in plastic wrap, then foil.

5. Store in an airtight container in the fridge.

NOTES
Use a serrated bread knife to cut this cake. Try for thin slices (0.5cm) as it is quite rich.
You can now buy thin bars of this cake in foodie sections of department stores - but can make the whole cake for the same price!
This cake has fewer ingredients to Traditional Christmas Cake, is simpler to put together and a lighter alternative.
This recipe was created by Melissa Hughes for Kidspot, New Zealand's best recipe finder.

Eye fillet beef with horseradish cream

INGREDIENTS
1kg beef fillet 1 teaspoon olive oil
2-3 tablespoons black peppercorns
1 teaspoon sea salt
1 cup (250mL) sour cream
2 tablespoons horseradish cream

PREPARATION
1. Preheat the oven to 220ºC.

2. Crush the peppercorns with a mortar and pestle (I just stood in the kitchen 'freshly grinding' until I had enough). Mix the pepper with sea salt and place on a sheet of plastic wrap.

3. Coat the beef fillet with the oil and roll in pepper and salt mixture until well covered. Heat a large ovenproof non-stick frypan over a high heat and seal beef on all sides; this takes 2-3 minutes. Transfer pan to oven and roast for 15 minutes for rare, 25 for medium. Cover with foil and rest for 10 minutes.

4. Combine the sour cream with horseradish (use more if you prefer a hotter dressing) and warm in the microwave for 30 seconds.

5. Slice the fillet thickly and arrange on a large platter, place a teaspoon of horseradish cream on each slice.

NOTES
Substitute the horseradish cream for your favourite sauce, e.g. a simple gravy, or creamy mushroom.
If you don't have an ovenproof frypan, seal the beef in a frypan and transfer to a lightly oiled baking tray.
This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

Christmas Yule log

INGREDIENTS
1 chocolate-flavoured Swiss roll
100g butter, softened
2 cups soft icing mixture, sifted
1/3 cup cocoa, sifted
2 tbsp milk

To make the snowmen
6 Ferrero Rocher Rafaello truffles
Currants
Red licorice
Cachous
1 tbsp icing sugar or icing mixture
3 skewers

PREPARATION
1. Using a mixer, beat the butter until pale and fluffy, add the icing mixture and cocoa and mix well.

2. Add the milk and mix on high for a minute or two until the mixture is light and fluffy.

3. Place the Swiss roll on a platter and surround it with baking paper.

4. Spread the chocolate buttercream icing liberally over the Swiss roll using long sweeping strokes to make the bark pattern.

5. To make the three snowmen, thread two truffles onto a skewer and lie down. Repeat twice.

6. Using a dab of icing, place the currants for eyes and cachous for the noses.

7. Place a spoon of buttercream icing into a ziploc bag and snip a tiny piece of the corner of the bag off. Pipe a smile on for each snowman.

8. Slice licorice strips for the snowmen's scarves and wrap them around the necks.

9. Sift a spoon of icing sugar or icing mixture over the Yule log.

10. Break most of the skewer off and push the remainder into the Yule log to anchor the snowmen.

11. Sprinkle cachous over the log and remove surrounding baking paper. Serve.

NOTES
This recipe was created with fun for the kids in mind. It's more about the decorating than the baking and will have the kids eating their creation fast!
My naughty children (I am sure it was my husband!) ate the licorice so I had to cheat and use capsicum strips for the snowmen's scarves.
You can also make this recipe even easier if you use a tub of Betty Crocker ready-made frosting. This will also give you the choice of making a chocolate or vanilla cream frosting.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Christmas trifle

INGREDIENTS
1pkt strawberry flavoured jelly
1 pkt lime jelly
6 cups milk
6 tbsp custard powder
6 tbsp sugar
600ml cream, whipped
1 punnet strawberries
1 tin (825g) sliced peaches
1 tin (425g) mango slices
1 swiss roll
1/2 cup or sherry or orange juice

PREPARATION
1. Prepare jelly as per packet instructions and refrigerate.

2. Prepare custard as per instructions using the custard powder, sugar and milk. Refrigerate.

3. Whip cream and refrigerate.

4. When ready to assemble, drain the peaches and mango.

5. Slice the swiss roll and lay in the bottom of the bowl. Sprinkle over the sherry or orange juice.

6. Lay ingredients in the following order. Green jelly, half of the custard, peaches, red jelly, custard, mango and then cream.

7. Smooth the cream out and decorate the top with the hulled and halved strawberries.

NOTES
This recipe takes a bit of preparation but it it's worth it in the end.
You can make this the day before you need to serve it. I think it's actually better 24 hours later.
You can exchange the sherry for orange juice for a child-friendly option.

Boiled christmas pudding with brandy custard

INGREDIENTS
1/2 cup rum or brandy
500g butter, melted
500g currants
500g sultanas
500g raisins
250g chopped dates
250 g mixed peel
125g flour 1 teaspoon bicarb soda
125g slivered almonds
1 teaspoon vanilla essence
750g light brown sugar
375g fresh breadcrumbs
10 eggs, lightly beaten
1 teaspoon mixed spice
1 teaspoon cinnamon

Brandy custard:
1 cup (250mL) milk
1 cup (250mL) cream
1 vanilla bean, split
5 egg yolks
125g caster sugar
60mL brandy

PREPARATION
1. Add all fruit to a large bowl and soak overnight in the rum or brandy.

2. Sift in the flour and bicarb; add the almonds, essence, sugar, breadcrumbs, eggs and spices.

3. Mix all together (with hands is best) and divide mixture between three puddings cloths. Tie the ends of each cloth together with kitchen string.

4. In a stockpot large enough to hold all three puddings (or several large saucepans), bring water to the boil, add puddings and boil for 6 hours.

5. Check water level regularly and top up with boiling water if required.

6. Cool and store in a cool place until Christmas Day.

7. To reheat, boil for at least 1 hour. Serve with brandy custard or ice-cream.

8. To make the brandy custard, place milk, cream and vanilla bean into a heavy-based saucepan and bring to simmering point.

9. In a separate bowl, whisk egg yolks with sugar until light and foamy, then whisk in warm milk mixture.

10. Rinse out the saucepan and pour the custard into the pan and cook over moderate heat, stirring continuously with a spoon, until mixture thickens.

11. Strain into a jug, cool slightly and stir in brandy. Serve warm or cold.

NOTES
If, like me, you are happy to go without mixed peel, just replace with other fruit.
The puddings will last several months if stored in the fridge.
Cover the top of the custard with plastic wrap to stop a skin from forming. Of course, you could always buy prepared custard.
This recipe was created by Melissa Hughes for Kidspot, New Zealand's best recipe finder.

Simple Christmas terrine

INGREDIENTS
250g bacon rashers
250g veal steak
125g pork fillet
125g chicken fillet
3 bay leaves
2 large onions
2 garlic cloves
125g pistachio kernels
1 egg
1 tablespoon canned green peppercorns
2 tablespoons brandy
1 tablespoon flat-leaf parsley, finely chopped
2 slices ham

PREPARATION
1. Preheat oven to 180°C.

2. Place bay leaves in the base of a loaf tin (about 9cm x 22cm).

3. Remove rind from bacon and line tine with bacon rashers. Reserve enough bacon to cover the top of the terrine.

4. Mince veal in a food processor, place in a bowl. Process the chicken and pork, add to the veal, process onions and garlic and add to the meats.

5. Add pistachios, egg, peppercorns, brandy and chopped parsley to the meats and mix until well combined.

6. Spread half the mixture into the loaf tin, cut ham into thin strips and layer on top, then spread with remaining mixture and lay reserved bacon on the top.

7. Cover with foil and bake for 1 1/2 hours.

8. Cool in tin and refrigerate overnight.

8. To serve, slice thickly and arrange on a serving platter.

NOTES
Refrigerate for at least 24 hours to allow flavours to develop. The terrine will keep in the fridge for up to a week.
This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

Pork cutlets with pan-fried apple and sage

INGREDIENTS
4 (500g) potatoes
4 x pork cutlets
2 tablespoons olive oil
1 tablespoon butter
2 apples, peeled, cored, cut into wedges (we used Granny Smith's)
2 garlic cloves
2 tablespoons plain flour
16 sage leaves
¼ cup white wine
¼ cup chicken stock

PREPARATION
1. Steam or boil the potatoes until tender. When cool enough to touch, peel and slice into wedges.

2. Preheat the oven to 120°C. Use the heel of your hand to bash the pork cutlets. Heat the oil and butter in a frying pan over medium heat.

3. When the butter is foaming add the pork cutlets and cook for 4-5 minutes each side until just cooked. Place in the oven while you cook the apple and potato.

4. Reheat the oil and butter in the pan over medium heat. Sauté the potatoes, apple, garlic and sage leaves until the butter is golden brown. Add the wine and cook for 2 minutes, then the stock and cook for another 2 minutes.

5. To serve, place a pork cutlet on each plate and a pile of the sautéed apple combo and sauce.

NOTES
This is a taste sensation and a lighter, easier meal to prepare than Roast pork.
Those of you with state-of-the-art barbecuing systems can adapt the recipe to the bbq - cook the pork, apples and potatoes on the bbq plate, sauté sage, oil and butter in small saucepan on the bbq. Or prepare the sage butter inside on the stove. To serve, drizzle the pork, apple and potatoes with the sage butter.
This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.



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