This is somewhere between a pork stroganoff and a pork, apple and crème fraîche stew. I haven’t used pork fillet because it cooks too fast and, as I’m sure you’ve gathered by now, I am a sauce obsessive and like my meat to fall to bits, so instead I’ve used the criminally underused pork neck steaks. Classically you would probably use French Dijon mustard, but I think the fieriness of English mustard works better here.
Recipe Tag: onion
I like to use free-range or free-farmed pork sausages to make my sausage rolls, rather than sausage meat of dubious provenance.
Everyone loves the classic NZ snack or party food, Southland cheese rolls, but I’m not keen on the additives in the packet soup that’s usually used for them. Here I have taken the concept and made it a little more sophisticated, but equally as delicious. Caramelising the onions takes time, but you can do this in advance and it is simple. Great for taking to parties or barbecues, baked on a tray for easy transportation!