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Stuffed Pork Medallions nach Pat Coxischer   (8 portions)

Here's what you need

8 pork medallions 125-135g each
  [Waitrose packs come in fours]
Stuffing
125g fresh bread crumbs
125g soft dried apricots - chopped
100g dessert apple - grated
Grated rind and juice of 1/2 lemon
1/2 beaten egg
25g melted butter
8-16 rashers streaky bacon
  [very thin cut]
100ml white wine
150ml demi-glace or chicken stock  

And here's what you do

    Marinade pork first for 3-4 hours (grated onion, mustard, lemon juice, Worcester sauce olive oil and seasoning).
Make a 'pocket' [cut part way through to hold stuffing] in each medallion.     Mix together ingredients for stuffing, and fill the pocket in the medallion. Wrap around with 1-2 rashers streaky bacon and secure with cocktail stick.
    Brown the prepared medallions on all sides and place close together in an ovenproof dish] Pour over the wine and demiglace [or stock]. Cover with foil and place in oven for 1 to 1¼ hours at 170o C.     Serve with garnish of green beans or peas. Serve remaining sauce separately .
    Remove stalks from parsley,chop leaves,and pound or blend with capers,garlic and anchovies. Spoon 1-2 tablespoons oil onto the bread, and when soaked in, blend in with the parsley mixture. Gradually add remaining oil and lemon juice combine with the mayonnaise and serve.



    Goes especially well with vegetable salads.

Salsa Verte [green sauce]
Here's what you need

1 large handful parsley
1 tablespoon capers
1-2 cloves garlic
1-2 anchovy fillets
1 slice white bread
3-5 tablespoons olive oil
2-3 tablespoons mayonnaise  




And here's what you do

    Remove stalks from parsley,chop leaves,and pound or blend with capers, garlic and anchovies. Spoon 1-2 tablespoons oil onto the bread, and when soaked in, blend in with the parsley mixture.
    Gradually add remaining oil and lemon juice combine with the mayonnaise and serve.

    Goes especially well with vegetable salads.

Apfel Strudel nach Pat Curtischer (Quick Version)

And here's what you do
Here's what you need

A lot of Filo pastry
5½kg Cox Orange pippins  
500g Raisins
Lemon juice
Sugar
Cinnamon and Nutmeg
Unsalted Butter
Breadcrumbs
A lot of patience!!


1. Gently brush 49 sheets of Filo pastry with unsalted butter.
2. Peel and thinly slice the Cox Orange pippins and mix in the raisins.
3. Bathe fruit with lemon juice, sprinkle with sugar and spice with cinnamon and     nutmeg.
4. Add 14 tbsp of breadcrumbs to prevent loss of juice during cooking.
5. Pile 7 sheets of the pastry on top of each other - keep the rectangle shape.
6. Place a 7th of the fruit mixture in a strip 10cms from the bottom edge and form a     tight roll.
7. Brush with butter and sprinkle with breadcrumbs.
8. Bake for 30 minutes at 180 C.
9. REPEAT steps 5 to 8 SIX MORE TIMES!!!!


Serve with Kirsch flavoured cream.