Maudie's Meanders

  Easy Pork and Sauerkraut Prep 15 m Serves 4 Prep 15 m Cook 6 h Ready In 6 h 15 m Ingredients 500gr boneless pork chop, cut into 3 ish cm  cubes 2 x 500gr jar sauerkraut with juice bottle Coopers Vintage Ale (or substitute. Not that there is one 🍺) Granny Smith apple, peeled and cored 1 tablespoon minced garlic 1/2 tablespoon fresh dill 1 teaspoon onion salt 1 teaspoon mustard powder Directions Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients. Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple. Serve with mashed potato and apple sauce.

Roast beef, perfect, and every accompaniment is cheating. For 4 Nibbles  Sherry (because we had just got home from church, and we are Anglicans after all. If you prick us.) 1.4kg ish topside. Roll all sides in olive oil (Never mind measures, just dollop), rosemary, thyme, garlic, mustard powder, salt and pepper.  Birds Eye frozen roast veg Aunt Betty's Frozen Yorkshire Puddings, pack of 12, I used 4. Birds Eye Frozen Garden Peas. Big dollop in a bowl. Lump of butter. Maggie Beer Australian red wine finishing sauce x 2. A South Australia cab shiraz. A Marlborough Pinot Noir. Eton Mess for dessert (thankyou Leisa 😘 ) For four humans, and the odd beef handout to a GSD. _____________________________________________ Take the beef out of the fridge half an hour or so before you want to start cooking it. Rinse bloody stuff off, dry in tea towel. Recipes say pat dry with kitchen paper towel. Nonsense, unless you want bits of kitchen roll stuck to yr beef. Pre heat air fryer @ 200C fo...