Pork, Cider and Cranberry Casserole recipe
ingredients
1 kg (2.2 lb) pork fillet, trimmed and thickly sliced
1 1/4 cup (1/2 pint) 300 ml dry cider
75 g (2 1/2 oz) dried cranberries
1 onion, finely chopped
2 cloves garlic, crushed
3 carrots, peeled and thickly sliced
4 sticks celery, thinly sliced
2 leeks, thinly sliced
2 tbsp plain flour (All purpose)
1 tbsp Dijon mustard
1 pint (600 ml) chicken stock
2 tsp fresh sage, chopped
3 tbsp crème fraîche
2 tbsp olive oil
salt and freshly ground black pepper
1 1/4 cup (1/2 pint) 300 ml dry cider
75 g (2 1/2 oz) dried cranberries
1 onion, finely chopped
2 cloves garlic, crushed
3 carrots, peeled and thickly sliced
4 sticks celery, thinly sliced
2 leeks, thinly sliced
2 tbsp plain flour (All purpose)
1 tbsp Dijon mustard
1 pint (600 ml) chicken stock
2 tsp fresh sage, chopped
3 tbsp crème fraîche
2 tbsp olive oil
salt and freshly ground black pepper
To serve
640 g (1 1/2 lb) pappadella
method
1. Season the pork fillet with salt and pepper.
2. Heat the oil in a large casserole and brown the meat well on both sides.
3. Lift onto a plate and set aside.
4. Add the onion to the pan, cook over a low heat for 8 - 10 minutes or until soft. Add the garlic, carrot, celery, leek and cranberries.
5. Stir over a low heat for 4 - 5 minutes.
6. Add the cranberries and flour; continue to cook for a further minute.
7. Add the mustard, stock and cider to the casserole, bring to the boil and simmer for 2 minutes.
8. Replace the pork, cover and simmer over a low heat for 10 - 12 minutes or until the pork is just cooked.
9. Add the sage and crème fraîche to the liquid in the casserole, bring to the boil and season to taste with salt and pepper.
Serve with the pappadella pasta.
2. Heat the oil in a large casserole and brown the meat well on both sides.
3. Lift onto a plate and set aside.
4. Add the onion to the pan, cook over a low heat for 8 - 10 minutes or until soft. Add the garlic, carrot, celery, leek and cranberries.
5. Stir over a low heat for 4 - 5 minutes.
6. Add the cranberries and flour; continue to cook for a further minute.
7. Add the mustard, stock and cider to the casserole, bring to the boil and simmer for 2 minutes.
8. Replace the pork, cover and simmer over a low heat for 10 - 12 minutes or until the pork is just cooked.
9. Add the sage and crème fraîche to the liquid in the casserole, bring to the boil and season to taste with salt and pepper.
Serve with the pappadella pasta.
serving amount
serves 8
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