20 2

CARAMELISED APPLES

Quarter and de-seed apples.

Place in the pan with butter (flesh side down).

Gently cook on a med-high heat from cold until the butter starts to brown.

Sprinkle in the sugar and cook until it starts to melt.

Add water, cider and star anise.

Bring to the boil and reduce until the sauce is thick.

Remove from heat and serve.

CREAM CIDER SAUCE

Quarter, de-seed and caramelise the apples in olive oil.

Add the cider and cider vinegar and reduce by 2/3.

Add star anise.

Add the stock, bring to a simmer and cook out for 20 minutes.

Pass through sieve and reduce by 1/2.

Add cream and reduce a little more.

Finish with a nob of butter.

PORK MIGNONS WITH GARLIC & HERB BUTTER

Pre-heat oven to 180ºC.

Remove all packaging and place mignons onto a greased baking tray.

Place baking tray in center of oven and cook for 20 minutes.

Use as a guide only, as cooking efficiencies of appliances may vary.

1 Pack of Bruemar Pork Mignons with Garlic and Herb Butter

CARAMELISED APPLES

2 Granny Smith Apples

2 Star Anise

30g Butter

40g Brown Sugar

30ml Cider Vinegar

100ml Water

Cream cIDER SAUCE

2 litres of Pork Stock

2 Granny Smith Apples

3 Shallots

1 Star Anise

100ml Cider

30ml Cider Vinegar

100ml Cream