White Sugar
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Savoury
Pork Loin Steaks With Apple Stuffing
20 mins
20 mins
Easy
6
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- Ingredients
- Method
Ingredients
- 2 Granny Smith Apples
- Juice 2 Lemons
- 4 Butterfly Steaks cut from loin of Pork, trimmed of excess fat
- Salt and Pepper to taste
- 60g Butter
- 1 Teaspoon Ground Coriander seeds
- 2 Teaspoons Chelsea White Sugar
- Flour
- 2 Tablespoons Calvados or Brandy
- Finely shredded rind of 1 Lemon
Chelsea Products in Recipe
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Method
Peel apples, cut into cubes and place in bowl with half of lemon juice. Season meat with salt and pepper and sprinkle with a little lemon juice.
Heat butter in frying pan. When butter foams toss apple cubes in pan with coriander and Chelsea White Sugar. Cook until light golden. Remove and place some cubes on one half of each pork butterfly; fold and secure with skewer. Dust each side lightly with a little flour. Set aside any surplus apple cubes and keep warm.
Return pan to heat and when it sizzles add pork butterflies. Saute until golden on each side.
Pour in 2 tablespoons warm calvados or brandy and set alight. Rotate pan until flames die down.
Add remaining lemon juice and rind. Simmer for 5-7 mins more on each side. Add remaining apple cubes to pan and heat.
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White Sugar
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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