So there I was, staring at these frozen pork and apple cider sausages sitting on the table that I had bought on my trip to Small Acres Cyder in Orange. I eventually had to stop staring at them and get them back in the freezer because they were starting to melt and these little piggies had no preservatives. I could have just cooked them up on the bbq, they would have been nice, but really, who wants to blog about some snags in bread? Well, maybe I do…one day, but not with these sausages, plus I don’t have a BBQ, so that ruled that idea out.
OK so back to the staring, I hope I haven’t lost you yet because this is when it gets good. I had decided that I wouldn’t consult my ever growing cookbook collection; I wanted something original and unique for these sausages. As a fledgling foodie and basic cook, I didn’t feel that I was up to the challenge of creating a dish with these artisan sausages entirely from scratch; I only had 6 of them after all. So I said to myself; OK Anna, who do you know that makes the most amazing creations, that not only taste great, but look beautiful and you know that when you follow the recipe, it is going to work? No, sorry kids, I don’t know Stephanie Alexander, but I do know John from the beautiful blog “He Needs Food” and so off I went to see if he might like to create a recipe for my 6 little cider piggies.
I could see the flavour cogs turning in his head as I explained my challenge to him. Lucky for me he was up for it and lucky for you when you try out the below recipe. Those little porky parcels, perfumed with the kaffir lime were amazing, but my favourite part of this recipe was the beetroot and apple pesto. Seriously people, do yourself a favour and make this today. You will not be able to stop eating this long after the patties have disappeared. It’s an incredibly easy recipe with loads of flavour and I would like to thank John for taking the time to create this and bringing this pesto into my life (getting a bit emotional about this pesto), not to mention the beautiful photos that he took and generously let me use in my post too. If you are unfamiliar (I highly doubt you are) with John’s blog and his amazing photography, why just pop on over and check it out, you will probably find some great ideas for your next dinner out, and you will most certainly find tasty and creative dishes that are also beautiful to look at.
Lime leaf wrapped pork + cider fritters with beetroot + apple pesto
By He Needs Food
- 3 pork & cider sausages
- 1 tbsp parsley, roughly chopped
- kaffir lime leaves, soaked in hot tap water for 15 minutes
- Vege oil, to cook
- Remove the meat from the sausage, mix in the chopped parley and shape into tablespoon-sized mounds about the size of the larger half of the kaffir lime leaf.
- Place the mound of meat onto the larger half of the lime leaf and gently curl the other half over and press down to secure. Refrigerate for at least an hour before cooking.
- Heat the vege oil (about 1 cm deep) in a frying pan over low-medium heat. Gently cook each fritter until golden brown, turning halfway through to cook the other side. Make sure the oil isn't too hot otherwise the leaf will burn before the meat is cooked through.
- Drain on paper and serve immediately topped with beetroot pesto.
For the pesto:
- 1 medium beetroot
- 1 red apple, peeled, cored & cut into quarters
- 1 small clove garlic, grated
- 2½ tbsp pinenuts, toasted
- 30 g parmesan
- 2 tbsp extra virgin olive oil
- 1 tbsp hazelnut oil
- A few leaves of parsley
- Preheat the oven to 180°C. Wrap the beetroot in foil and bake on a tray for 40 minutes.
- Once the beetroot has been in the oven for 40 minutes arrange the apple on the same tray. Cook for a further 50 minutes.
- When the beetroot is cooked, remove the skin and cut into chunks and place into a food processor along with the cooked apple and remaining pesto ingredients. Process until smooth.