Pork, Apple & Sage Traybake (Serves a family of 4)

Prep Time:15 mins, Cook Time: 40 mins, Total Time: 55 mins

September 17, 2013
  1. Pork & Apple Traybake2I made this on Saturday. The day didn’t start well with my (nearly five year old) dear daughter banging on the wall at 5am to wake me up, followed shortly by her waking of little brother too. It also so happened to have been the morning after my first night out in weeks, possibly months, and I hadn’t actually got to bed until 2am. Which is exceedingly late in my book and almost never ever happens. Nor does my daughter waking up at 5am. A very ill-timed co-incidence, and not the best start to a week-end!. There were expletives.

IMG_0805Luckily things took a turn for the better when I forced my foggy self to take the kids to the auto-grass racing in the field next to our new house. I wasn’t sure we’d like it much, particularly Jacques who’s petrified of big noises, nor me who’s not really into motor sport, but the kids really wanted to go and so did Grandpa. So we went. For free byIMG_0814 climbing over the gate precisely 7.5 meters away from my front door and squelching through a muddy field. Actually we could have walked the long way round to the official gate but as we get free entry by living here, I thought it an unnecessary effort. And do you know what, we all had a fab afternoon. A tad on the noisy side, but very enjoyable compulsive viewing. Even Jacques managed to take his hands off his ears and give in to the noise after an hour.

By the time we Peppa Pig stylie squelched our way back home the afternoon was getting on, the kids were tired, grumpy and hungry and so I threw together at lightening speed this Autumnal Savoury Traybake. A few pork loin steaks (chops would have been better), sliced apples and carrots, half a butternut squash, a few par-boiled potatoes, a red pepper and in true Jamie fashion loadsa Sage. All thrown in the oven on a roasting tray and forty minutes later we had a fabulous flavour-packed roast dinner minus the effort. Shame the kids had both gone to sleep on the sofa by this point, and I had a tricky job stirring them into any sort of eating action. Bless. What comes of starting your day at 5am. Take note kids.

Sage being a key ingredient in my Autumnal traybake, and so happening to grow in crazy abundance outside my new back door, I’m entering this recipe to Karen’s (of one of my most favourite blogs Lavender & Lovage!) Cooking with Herbs event. And also to our Four Seasons Food challenge, hosted this month by Anneli at Delicieux and aptly themed Sliding into Autumn. Finally to Javelin Warrior’s Made with Love Monday’s event, as it’s a made from scratch dinner.

Challenges

The Good Stuff:

Apples, Carrots, Peppers, Butternut plus any other veggies you throw in



Great For:

Pre-schoolers, Big Kids, Grown Ups, Family Dinners, Sunday Lunch, Weekends



Notes:

Vary your veggies as to what’s seasonal or you have in, any roastable veggie would be fab (including also swede, parsnips, green peppers, mushrooms, courgettes, aubergines, beetroot, sweet potato or pumpkin)



Special Equipment:

A large roasting pan



Pork, Apple & Sage Traybake (Serves a family of 4)

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Ingredients Prep Time:15 mins, Cook Time: 40 mins, Total Time: 55 mins

600g potatoes, peeled and cut into roast potato sized pieces
2 – 3 carrots, sliced
1 small butternut squash or ½ large, cut into large bitesize chunks
1 red pepper, cut into chunks
2 apples, cored and thickly sliced (about 8 pieces per apple)
4 pork chops or loin steaks
2 tablespoons olive oil
1 heaped tablespoon chopped fresh sage
salt & pepper

1) Pre-heat your oven to 200ºc/180ºc fan/Gas Mark 6.
2) Place the potatoes in a saucepan of boiling water and par-boil them for 8 minutes, drain
3) Whilst the potatoes are boiling prepare all the veggies and apples, cutting them into large bitesize chunks
4) Throw the par-boiled potatoes, prepared veggies and apple, pork, chopped sage, olive oil and a generous pinch of pepper into a large roasting pan. Add salt if you wish if you’re making for big kids or grown ups.
5) Give everything a good stir around ensuring an even coating in oil, sage and pepper.
6) Place in the hot oven for 40 minutes until everything’s a little golden and fully cooked through. Turn occasionally.
Lovely served as is or with a pile of steamed green veggies.

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6 thoughts on “Pork, Apple & Sage Traybake (Serves a family of 4)

  1. Anneli (Delicieux)

    I love your traybakes – they always look so good and yummy! Sounds like you had a hellish start to the day but with this no fuss flavour packed dinner, surely you ended up smiling (Hope you had a glass of wine too!) I am so happy to hear that you and the kids are settling in so well and having so much fun. This is a truly Autumnal dish – perfect for Four Seasons Food so thanks honey! xxx

    Reply
    1. Louisa

      We are indeedy settling into life in England, even coping with the considerably cooler weather…though this summer and autumn have been way better than the norm, thankfully!. And I’m staggered how many entries there are ALREADY to this month’s Four Seasons Food…and I’ll probably have a couple more myself before the month’s out!

      Reply
  2. Javelin Warrior

    I’m such a fan of one dish meals like this, Louisa – it’s perfect for busy fall days! And they’re easy to clean up after too. All of these flavors are a wonderful celebration of fall…

    Reply
  3. Andrea Mynard

    I’m a big fan of your traybakes too Louisa and this looks like a fabulously Autumnal one. Can you believe we still have some of our pork chops in the freezer from last years pigs (truly eking them out!) and some monster squash in the garden so this looks very tempting. You’ve reminded me about some of your lovely chicken and olive traybakes too, will look up. And fab to hear you’re having fun, if very tired fun! Hope you’ve caught up on sleep since and that the night out was good! x

    Reply
    1. Louisa

      Ahr thanks Andrea! Bet it would be even better with your home reared porky chops – go for it! They are lasting a good while. Any plans to get any more pigs for when supplies run low?

      Reply

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