Maple Videos

How to make Maple Glazed butternut squash. Maple glazed butternut squash is great during the holiday season and the dark rum in this recipe makes it a worthy addition to any party table. Visit HolidayKitchen.TV for the recipe text and to buy the DVD.

A traditional roast pork takes hours to make and is full of fat and calories. This week, host Michelle Koen shows you how to turn this dish into a quick, healthy and delicious mid-week meal. Serves 2 400g/14oz pork fillet (tenderloin) 1/4 cup wholegrain mustard 1.5 teaspoon (sugar free) maple-flavored syrup 1/2 red onion, sliced into wedges 1 teaspoon olive oil 2 large Granny Smith apples, thinly sliced 1/4 cup no-sugar-added 100% apple juice 1 tablespoon brown sugar OR sugar free maple-flavored syrup 1/4 cup vegetable or beef stock 2 tablespoons no-sugar-added 100% apple juice Preheat oven to 500?F/260?C/Very Hot Trim any white bits (fat and sinew) off the pork fillet. Combine the mustard and syrup in small bowl and then coat the pork fillet with this mixture. Place the fillet in a baking dish or oven-proof skillet. Combine the sliced onion in a bowl with the olive oil and mix to coat. Add the onion to the baking dish around the edges of the pork. Place the baking dish in the oven for 20 minutes. Meanwhile, combine the apple, 1/4 cup apple juice and sugar/syrup in a small saucepan and simmer, covered, for 10 minutes. Remove the lid and continue to simmer until all liquid has evaporated and the apple starts to brown around the edges. When the pork has finished cooking remove it to a plate to rest for 5 minutes, covered with aluminum foil. Combine the remaining apple juice and stock and pour into the pan the pork cooked in. Place the dish over moderate heat. Scrape the pan to deglaze it and gently simmer the sauce until it thickens. Slice the pork and serve with rocket/arugula, stewed apples and top with the sauce.