Pork Cutlet with Cauliflower and Homemade Apple Sauce

Breaded cutlets are available from Mitchell's again. They taste good and they're really easy, just fry them. Add to that new potatoes which are also easy and cauliflower with cheese sauce doesn't seem daunting. I picked the eyes from the potatoes and boiled them with a little salt. The cauliflower was steamed, cooled quickly and reheated in olive oil. 

Cheese Sauce

1 stick celery

1 onion

1/4 cup butter

1 tsp flour

1 tsp beef stock powder

1 cup milk

1 cup grated cheddar

The trick with cheese sauce is to use just enough flour to thicken it without giving it a pasty gluey mouth feel. Dice the onion and celery. Caramelize the onion then sweat the celery. Add the butter, melt. Add flour. Cook flour taste off for a minute or two. Slowly stir in milk. Add stock powder. When the milk is hot add cheddar. Once the cheese is melted and the sauce is smooth it can be served or for added richness, turn off the heat and add a pad of butter to the pot. Melt and stir it in with the residual heat. Serve over cauliflower and potatoes if you like.

A comfortable plate.