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Laverstoke Park Apricot Stuffed<br />
Pork Meatballs in Cider Sauce<br />
Serves Six<br />
Ingredients:<br />
2lbs (1kg) of organic pork mince<br />
(makes roughly 12-14 meatballs)<br />
5oz (140g) good beef suet<br />
aproximately 20 organic dried<br />
apricots (you can substitute dried<br />
pitted prunes if you prefer)<br />
two firm flavoursome apples (eg<br />
Cox’s Orange Pippin)<br />
1½ pints (0.8l) medium/sweet Old<br />
English cider or organic apple juice<br />
handful of fresh sage leaves or ½ tsp<br />
of dried sage to taste<br />
salt & pepper to taste<br />
3 floz thick double cream (optional)<br />
knob of unsalted butter<br />
two free-range eggs<br />
dash of olive oil<br />
1. In a saucepan bring the cider to<br />
the boil and then leave to simmer<br />
until reduced by at least a third-this<br />
concentrates the flavour. For a<br />
sweeter sauce use sweet cider.<br />
2. In a large mixing bowl combine<br />
the pork mince with the suet<br />
and sage (leaves roughly chopped)<br />
and the apples (grated). Season well<br />
and mix thoroughly.<br />
3. Beat the eggs and combine into<br />
the mixture-this will help the<br />
meatballs seal when browned.<br />
4. Take a small piece of the mixture<br />
and fry in the olive oil until browned<br />
and cooked. Taste and adjust<br />
seasoning of mixture as required.<br />
5. Once you are happy with the<br />
seasoning take one or two<br />
dried apricots, wrap in some of the<br />
pork mixture and fashion into a ball.<br />
6. Brown and seal each meatball in<br />
a pan with a little olive oil.<br />
7. Place the browned meatballs in a<br />
large casserole dish, pour the<br />
reduced cider mixture over them<br />
<strong>Club</strong> Interview<br />
and cook with the lid on in<br />
a preheated oven (180°C/Gas mark<br />
4-5) for 40 minutes.<br />
8. Remove lid and cook for a further<br />
ten minutes.<br />
9. Remove meat balls from dish and<br />
keep hot-skim the fat off of the<br />
surface of the residual liquor and<br />
discard, then pour the remaining<br />
sauce into a saucepan.<br />
10. Bring the sauce near to the boil<br />
and simmer for five minutes then<br />
add a knob of cold butter to add<br />
silkiness to the sauce. Add the<br />
cream and if you are feeling<br />
extravagant add a shot of Calvados<br />
just before serving for a really<br />
delicious apple flavour.<br />
11. To serve, pour a little of the<br />
sauce over the meatballs and serve<br />
with home-made cheese mash and<br />
green vegetables.<br />
12. Enjoy with a glass of Argentine<br />
Malbec or Shiraz.<br />
April 2012 | Issue 138 | 53
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