Tonight decided for a bit of french cooking. The recipe chosen was pork with blackcurrant from The French Kitchen by Joanne Harris and Fran Warde. This is a good book with a mixture of family recipes and modern french cooking. Essentially this dish is a pork fillet served on top of sautéed apple and topped with a blackcurrant sauce. Trouble was that while I was cooking I realised I was using blackberries. Oops, try reading recipe properly next time.
I served it with pommes de terre sarladaises from Classic French Cooking by Elisabeth Luard. These are spuds cooked in duck fat with garlic and parsley. The recipe called for the addition of a glass of water, presumably written before the advent of Riedels, as I may have overdone the Riedels. If you own or have seen this book you will know it. It is tiny and impossible to keep open – it is cute though (perhaps not the best reason to buy a cookbook!)