Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Cumberland Sausage Topped Ciabatta
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Pork and apples are a match made in heaven and this scrumptious dish will not disappoint.
Prep time: 10 mins
Cook time: 20 mins
Serves: 2
Cooking Skill: Easy
Ingredients
2 cumberland sausage coils
1 ciabatta loaf or 2 individual ciabatta rolls
For the apple chutney
1 teaspoon
oil
1
red onion, peeled and finely sliced
5 tablespoons
soft dark brown sugar
3 tablespoons
white wine vinegar
1 large
cooking apple, peeled, cored and chopped
1
desset apple, cored and sliced
1 teaspoon sweet chilli sauce
Method
Step 1
Preheat the grill to moderate or the oven to 190°C, 170°C Fan, Gas Mark 5.
Step 2
Cook the sausages for 20–30 minutes, turning once. (It may be necessary to skewer to keep together).
Step 3
Meanwhile, prepare the chutney: In a small saucepan heat the oil, onion, sugar, white wine vinegar, cooking apple, dessert apple and sweet chilli sauce.
Step 4
Heat ciabatta in oven for about 5 minutes, slice open lengthways and place sausage onto bread or rolls with a large spoonful of the chutney.
Step 5
Replace lid, slice in half and serve with extra chutney.
Method
Step 1
Preheat the grill to moderate or the oven to 190°C, 170°C Fan, Gas Mark 5.
Step 2
Cook the sausages for 20–30 minutes, turning once. (It may be necessary to skewer to keep together).
Step 3
Meanwhile, prepare the chutney: In a small saucepan heat the oil, onion, sugar, white wine vinegar, cooking apple, dessert apple and sweet chilli sauce.
Step 4
Heat ciabatta in oven for about 5 minutes, slice open lengthways and place sausage onto bread or rolls with a large spoonful of the chutney.
Step 5
Replace lid, slice in half and serve with extra chutney.
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