Spicy Cider Sausage Stir Fry

* 2 cups sliced smoked sausage
* 2 small zucchini
* 1/2 green bell pepper
* 1/2 red bell pepper
* 1/2 yellow bell pepper
* 1 medium leek, white parts only
* 1 sharp cooking apple
* 4 ounces baby corn
* 1 tablespoon oil
* 1 tablespoon butter
* 1/2 teaspoon cayenne, to taste
* salt
* black pepper, to taste


Sauce

* 1/2 cup hard alcoholic cider
* 1 tablespoon cornstarch




1. 1 Cut the smoked sausage into 1/2-inch slices.
2. 2 Slice the zucchinis, dice the peppers, wash and cut the leek into 1/2-inch squares (white and light green parts only).
3. 3 Wash the apple well, buffing the skin with towel to remove any residue; core and cut the apple into 1/2-inch pieces, leaving the skin on.
4. 4 Trim and cut the baby corn into halves or quarters.
5. 5 Heat the oil and butter in a wok or large frying pan, add the sausages and stir-fry for 5 minutes, or until browned.
6. 6 Add the vegetables, apple, and cayenne and stir-fry for another 5 minutes or until desired texture is achieved; season to taste with salt and pepper.
7. 7 Whisk the hard cider and cornstarch together, pour into the pan and stir until the sauce has thickened and the sausages are coated.
8. 8 Serve with rice.
9. 9 You can use any smoked sausage with this, made from beef, pork, chicken, or turkey - whichever is your favorite!

Pan Fried Pork Chops With Glazed Apples, Cider and Cream Sauce

* 1 tablespoon vegetable oil
* 2 cox orange pippin apples, each cut into 8 wedges
* 800 g pork chops
* 2 sprigs fresh sage
* 200 ml dry cider
* 1 tablespoon red currant jelly
* 200 ml creme fraiche
* salt & freshly ground black pepper



1. 1 Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
2. 2 Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
3. 3 Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
4. 4 Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.

Thank you Mama.

You're very welcomed - and I am quite sure you can come up with some great recipes!

Thanks Hon. This stuff tastes and smells just like beer so I am going to try it in some beer batter.