Cooking With Paula Mcintyre

Recipe4 x 200g pork shoulder chops 200ml dry cider 500ml water 15g seasalt 30g brown sugar 1 teaspoon mustard seeds 1 clove garlic, smashed 2 sprigs fresh rosemary Place the cider, water, salt, sugar, mustard seeds, garlic and rosemary in a pan and simmer until sugar and salt have dissolved. Cool completely. Place the chops in a container and cover with the brine. Cover and chill overnight. Remove from brine and pat dry on kitchen paper.1 tablespoon oil 150ml dry cider 2 tablespoons Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon honeyBoil the cider, Worcestershire, vinegar and honey until reduced by half. Rub the oil on the chops and place on barbecue or hot pan. Cook for 2 minutes each side then lower the heat and brush with the glaze for another 3 minutes each side or until cooked through. Allow to rest for 5 minutes before slicing.Grilled apple and walnut salad 2 red eating apples Oil for brushing 75g walnuts toasted in a pan for a minute and coarsely chopped 2 red onions 1 litt