Baked Pork And Apple Meatballs Gary Rhodes Recipes

BEEF AND APPLE MEATBALLS

Steps:

• Coarsely grate the apples and place half in a large bowl.
• Add the ground beef, breadcrumbs, sage, egg and plenty of seasoning. Use clean hands to mix the mixture together.
• Divide into about 32 pieces and roll into small balls.
• Heat the oil in a large non-stick frying pan, add the meatballs and fry over a high heat for six to eight minutes, stirring occasionally until golden brown on all sides.
• Add the remaining grated apples to the pan and stir well. Add the tomato sauce and season to taste.
• Cover and simmer for five to seven minutes or until the sauce is thickened. Serve with freshly cooked pasta.

PORK & APPLE MEATBALLS OVER EGG NOODLES

Steps:

• Preheat oven to 400, line pan with foil and use non-stick cooking spray.
• In large mixing bowl, combine pork, breadcrumbs, cheese, apple, garlic, parsely, eggs, salt and pepper.
• Shape into golf ball sized meatballs and place in pan. Bake until done until done (about 20 minutes).
• While meatballs are baking, bring pot of lightly salted water to a boil and cook the egg noodles. Drain, and toss with butter. Add parsley to taste.
• Place your pasta in a dish, top with some meatballs and enjoy!

GARY RHODES - PORK CHOPS WITH APPLE TART TOPPING

Steps:

• Put the cored and peeled apples in a saucepan, add half the caster sugar, the lemon juice and three tablespoons of water.
• Cover with a lid and cook over a medium to low heat for 10-15 minutes until tender, stirring from time to time.
• The applesauce can be very chunky or lightly whisked for a smoother finish.
• Pre-heat the grill.
• Brush the pork chops with a little of the melted butter, seasoning with salt and freshly ground black pepper.
• Put the chops on a grill tray with a rack, and grill them for 4-5 minutes on both sides.
• Meanwhile peel and core the remaining apples.
• Cut into thin long slices, maintaining the shape of the apple.
• Spread the applesauce over the chops and arrange the apple slices on top, slightly overlapping as you would for apple tart.
• Brush or drizzle the chops with the remaining melted butter, sprinkling with the remaining sugar and return under the grill.
• Cook for a few minutes and the apples are nicely toasted.
• Serve and enjoy.

CREAMED PARSNIPS

Steps:

• Squeeze lemon juice over parsnips, ensuring all pieces are covered.
• Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
• Cook on low heat for 15 minutes until tender and broken down.
• Slowly bring the double cream to a gentle boil.
• Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.