NASA to make 3D printed pizzaForget labouring over meals in the kitchen, a Jetsons-style life with food produced at the press of a button could be on the horizon, thanks to 3D printing.
The Today Show guys tried the world's hottest meat pie, here's what happenedRon Bruns from the Bremen Patisserie in NSW has concocted the world’s hottest pie, which he serves with a legal waiver.
Fish oil could counteract junk food's affect on our brains: study reviewEating plenty of fish or taking fish oil capsules appears to undo some of the damage junk food can cause to our brains.
Pork with cider and apples
- 4 pork neck steaks (about 200gm each; see note)
- 1 tbsp olive oil
- 20 gm butter
- 1 onion, cut into wedges
- 2 pink lady apples, each cut into 8 wedges
- 12 sage leaves
- 200 ml apple cider
- 1 tbsp crème fraîche
- 3 Desiree potatoes (about 450gm), halved
- 150 ml milk
- 100 gm unsalted butter, coarsely chopped
Pork, cider, apples and crème fraîche: these classic flavours of Normandy work beautifully together.
Preheat oven to 180C. For potato purée, place potatoes in a saucepan, cover with cold salted water and bring to the boil. Reduce heat to low-medium and simmer until tender (25-30 minutes), then drain well. Meanwhile, bring milk to the boil in a saucepan. Pass potatoes through a ricer into milk, then, stirring continuously, gradually add butter. Stir until smooth and combined; keep warm.
Season pork steaks to taste. Heat oil in a large frying pan over high heat, add steaks and butter and cook until golden (2-3 minutes each side). Transfer steaks to an oven tray, transfer to oven to cook through. Meanwhile, add onion to pan and stir until tender (3-5 minutes). Add apples and sage and turn occasionally until tender (2-4 minutes). Transfer to a plate, deglaze pan with cider and cook until slightly reduced (1-2 minutes), then stir through crème fraîche and serve hot with potato purée and pork steaks.