This was my first try with making an apple sauce and I must say that it was much easier than I thought it would be. I had a look at various recipes to get an idea as to how to make the sauce.
The only thing I really freestyled was the addition of the grated ginger. It made the kitchen smell really nice and it did enhance the flavour of the sauce - well worth a try next time you make apple sauce to go with your pork.
For the potato gratin (serves 4 - 6)
200ml double cream
3 - 4 cloves crushed garlic (less if you don't want that much garlic kick)
1.5kg potatoes, peeled and cut into 3mm slices
1 - 2 onions, halved and thinly sliced
Gruyère cheese, grated
For the apple sauce (serves 2 - 4)
1 Bramley cooking apple, cored, peeled and cut into 1 cm cubes
1 - 2 cm piece of root ginger, peeled and finely grated
3 - 4 tbsp water
A good squeeze of lemon juice
1 - 2 tsp brown sugar (more if needed)
Preheat the oven to 190c.
Grease an ovenproof dish with butter.
Put the milk, cream, garlic and seasoning in a pan. Bring to a simmer on a medium heat, check for seasoning.
Lay the potatoes and onion slices in the buttered dish and pour the milk over.
Place the tray in the middle of the oven and cook for 30 minutes. Remove the tray and scatter the grated cheese on top. Put the tray back in for another 30 minutes or until the potatoes are tender and the cheese nicely melted.
Put the apples in a saucepan with the ginger, lemon juice and water. Cover and cook over a low heat until they are soft and mushy.
Take off the heat and add sugar to taste.
Serve warm or cool depending on your own taste.
Heat oil in a frying pan on a medium heat. Season the pork, put it into the pan and fry until nicely coloured on both sides. To achieve this, don't forget to flip the medallions half way through the cooking process.
If you time all three items correctly you should be able to serve it together nice and hot.