Pork Fritters with Sweet Chilli Sauce

My son James decided to cook dinner two nights ago using his brand new slow cooker. I had a very large piece of pork here which he cooked Kylie Kwong style in an Asian master stock. The result was delicious, but we did have enough pork left for another meal.

Rather than have it with a salad or reheated with vegetables, I decided to make the meat into fritters.

My grandmother and mother in turn always did this with leftover meat when I was young. I fished out the old cook book and there was the fritter batter recipe. Lamb or beef would also be equally delicious.

Two schools of thought on the meat, some chop it up and some slice it. I grew up with the slice method, but I am sure it doesn't matter a bit. The end result is yummy, filling and comforting. Serve it with the salad or vegetables and a sweet chilli sauce, or a really good relish.

2 cups Plain flour

2 teaspoons  baking powder

3/4 cup milk

pinch of salt

3 eggs

Sliced  leftover cooked meat of your choice. I had about 10 slices but put smaller bits together, to make decent sized fritters.
Sift flour, baking powder and salt into a bowl. Beat eggs and milk together. Make a well int he centre of the flour and pour egg mixture into middle in a steady stream. Gradually incorporate the flour into the egg, beating into a smooth batter. You could also put the flour into a food processor, add the egg and milk mixture and blend to a smooth batter.
It is better for the mixture to stand a couple of hours before use, but an hour at least please.
Dip the pieces of meat into the batter and coat well.
Use a shallow fry pan and a small amount of oil. Heat the oil and fry the fritters 3-4 at a time until golden. Remove and drain on absorbent paper and serve immediately.

Pork Cutlets with Autumn Coleslaw

Autumn has arrived and with it a whole new array of fruit and vegetables, including Fennel.
One of Italy's most popular vegetables, it has a slight anise or licorice flavour. It is crunchy, light and a little sweet,with great versitility, not to mention fabulous looking, and full of vitamin C.
I love it, but I also love licorice, so have a head start. If you haven't used it, please give it a go.
It has a white or light green bulb on the end, with stalks similar to celery, and fine fronds which make a beautiful garnish if needed. Cut the stalks and fronds off, leaving the bulb. Peel outer layer off if broken and bruised.
Cut bulb in half and remove base and rinse in water. Stand upright from base and cut vertically as thinly as you can for this recipe.
You can increase the amounts quite easily this serves 4-6 . If you have a food processor the work is done in no time!
If you have any leftovers, have it on a soft white roll with a hamburger tomorrow!

Half a fennel bulb prepared as above
Half a red cabbage thinly sliced
1 red onion thinly sliced
1 green apple peeled and grated
1 medium sized carrot grated
1 baby red capsicum  finely sliced  (Bello Rosso Baby Red are found in Thomas Dux in packs of four)
1/2 cup raisons
1 cup of toasted pecans

Dressing
1/2 cup of good mayonaise ( I use S&W Whole Egg )
4 tablespoons vinaigrette dressing
1 teaspoon of sugar or honey
Salt and pepper
Whisk all ingredients together and set aside, or, put into a screwtop jar and give it a good shake to blend.
Toast your pecans in the oven or if you prefer spray a pan lightly with olive oil and gently fry. Set aside
Slice the fennel, cabbage,onion and capsicum and put into a large bowl. Add the grated carrot, apple and raisons and mix through. Add  toasted pecans last. Pour on the dressing and mix thoroughly. Set aside whilst you cook the cutlets.

4 x 200gram Pork Cutlets
Sea salt (Maldon or Murray River) and olive oil rubbed into cutlets
Maple syrup
Brush with a generous amount of Maple Syrup. Preheat oil in pan or grill. Cook about 10 mins each side., or roast in  preheated oven for about 20 mins.