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Cookalong with Gary O'Hanlon - Pork Pojarski with Spiked Raisin, Apple & Cinnamon Compote  

Gary O'Hanlon joins Susan with this weeks simple recipe - Pork Pojarski with Spiked Raisin, Apple & Cinnamon Compote   Ingredients  Pojarski  680g minced pork  sea salt and white pepper to taste  6 eggs  500ml milk  800g breadcrumbs  vegetable oil for frying  4 knobs butter   3 sprigs thyme    Spiked Raisin & Apple Compote   1 cooking apple and 1 pink lady apple, peeled, cored and sliced on the attachment  1 large handful raisins  100ml water  100ml rum  2 level tsp cinnamon  2tsp sugar     Method  Spiked Raisin Compote  Mix the water and rum, pour over the raisings and leave for 15 mins  After 25 mins, strain the raisins and set aside  Add the apples to a pot, bring to the boil and simmer   Add in the sugar, cinnamon and the rum spiked raisins  Turn down to a simmer and cook through   Pojarski  Pre-heat your oven to 180C  Season the minced pork with a few pinches of white pepper, divide into 4 and shape into cutlets  Whisk the eggs and season a little.  Place the flour in a bowl and in a separate bowl the breadcrumbs.  Pass the pork through the flour, then egg wash and then finally the breadcrumbs.     Heat a heavy based frying pan & add a good drizzle of vegetable oil then the pork pojarski and fry until golden, turn and repeat  Cook on the second side for 3 minutes then add in the butter and thyme.   Continue to baste for a minute then place into the oven for 4 minutes, set aside.  Listen and subscribe to Lunchtime Live on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'. see more