5th Mar, 2021

Recipes From My Travels - Canary Islands pork with caramelised apple is a real winter warmer

Droitwich Editorial 16th Jan, 2021

RETIRED professional chef Paul James, author of travel and food blog Recipes From My Travels, writes for our paper.

Fuerteventura in the Canary Islands is a lovely place, just off the north coast of Africa – it’s got a hot climate and with the Sahara winds it made for a perfect break.

We stayed in Caleta de Fuste, a lovely coastal town popular with tourists and with an array of shops, bars, cafes and restaurants you are definitely spoiled for choice.

Stunning beaches with ocean waters that are known for their turtle and dolphin population, is a perfect place to relax.

A championship golf course was just down the road, plus in the main harbour a charming castle stands.

Nightlife was plentiful and well enjoyed.

I sampled the dish I’m doing this week in one of the many restaurants dotted around the area.

The nuttiness of the brown sugar and sweetness of the apples really paired well together.

I think ‘Canary Islands Pork with Caramelised Apple’ is a perfect winter warmer when eaten over here.

I usually create it as the perfect little dish for New Year’s Eve.

Visit the ‘Recipes From My Travels’ Facebook page for Paul’s blog and more recipes.

Canary Islands Pork with Caramelised Apple

Ingredients

Pork fillet.

2 apples thinly sliced.

1 tbsp of brown sugar.

100ml of water.

Salt and pepper.

1 tbsp of vegetable oil.

Method

1. In a small frying pan add brown sugar and gently warm until the sugar caramelises. Add the water and finely sliced apples and gently cook until soft.

2. Take the fillet and gently slice to form a flap.

3, Add the caramelised apples and truss up the fillet using butchers string.

4. In a larger frying pan add a tablespoon of oil and pan fry the seasoned pork until the fillet has been seared all around.

5. Place on a baking tray in a preheated hot oven and roast for 8-10 mins ( check to see if it’s cooked ) remove and cover loosely with foil to rest the meat.

6. Serve with a mixed pepper salad and a ginger and orange chutney.

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