A delicious and filling take on Halloween flavours!
- 4 x bone in pork chops
- 1 clove of garlic
- Sprig of thyme
- Rapeseed oil and butter for cooking
- 4 large rooster potatoes - baked skin on in the oven
- 75g butter
- 75mls cream
- 1 egg yolk
- 1 bunch curly kale, stems removed
- 2 spring onions, finely chopped
- 100g grated cheddar cheese
- Sea salt & black pepper
- 4 eggs for frying
- Homemade brown sauce (recipe below) or shop bought
For the brown sauce:
- 250g pitted dried dates roughly chopped
- 2 pink lady apples
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 nutmeg, freshly grated
- 200g soft dark brown sugar
- 300 ml red wine vinegar
- Preheat the oven to 190C.
- Wash the roosters and place on a tray liberally sprinkled with sea salt. Bake in the oven until cooked, roughly 45 minutes to 1 hour.
- Remove from the oven and cut the potatoes in half. Scoop out the insides and pass through a fine sieve. Keep the skin as you will fill these back up with the colcannon mix.
- While the potatoes are cooking finely shred half the kale and sauté it in a pan with 3 tbsp water, keep stirring and cook for 10 minutes until just cooked. Place the remaining kale on a tray and bake in the oven until crisp, keep until serving.
- Drain off any excess water from the kale in the pan and add to the sieved potato along with the spring onions, egg yolk and warmed warmed cream and butter. Season liberally with salt and pepper.
- Mix together and fill the potato skins with the mix. Sprinkle the grated cheese on top. Return to the oven until the potato is crisp and golden.
- Pour the oil into a wide frying pan over a medium high heat. Season each pork chop with salt and pepper. Fry each pork chop in the oil for two minutes or until golden on each side. Add the garlic and thyme.
- Finish cooking in the oven for a further eight minutes or so until the pork is cooked through. When the pork and potatoes are in the oven fry your eggs. I like to serve them sunny side up.
- Remove the pork and potatoes from the oven. Cover the potatoes with the crispy kale. Serve immediately with the fried egg and homemade brown sauce (recipe below).
For the brown sauce:
- Put the dates into a heatproof bowl. Peel the apples and grate them into the bowl, then mix in the ground spices and leave the bowl to one side.
- Put the sugar and vinegars into a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar.
- Remove the pan from the heat and pour the mix on to the date mix, then cover the bowl with clingfilm and leave to cool at room temperature. The dates will absorb some liquid and become soft.
- Pour this mix into a heavy-based saucepan over a very low heat and simmer, stirring occasionally so it doesn't catch on the base, for 1 1/2 hours, or until soft and pulpy.
- Transfer the date and apple mix to a blender and blend until it is smooth.
- Pass it through a fine sieve into a bowl, then leave to cool completely. Store in a covered jar in the refrigerator until needed, or for up to 2 months.