Pork and apple hotpot recipe
information
Substantial and nourishing, Pork and apple hotpot would make a good family supper dish. Serve it straight from the casserole with a seasonal green vegetable.
ingredients
3/4 kg (1 1/2 lb) lean pork, cut into cubes
1 tsp spoon dry English mustard
1 tsp spoon freshly chopped sage or 1/2 tsp dried sage
Salt and freshly ground black pepper
1 large onion, peeled and finely chopped
2 large cooking apples, peeled, cored and sliced, and soaked in water mixed with juice of 1/2 lemon
4 tbsp cider or water
4 large potatoes, boiled and mashed with 25 g (1 oz) butter,
2 tbsp milk and 1 beaten egg
25 g (1 oz) butter
1 tsp spoon dry English mustard
1 tsp spoon freshly chopped sage or 1/2 tsp dried sage
Salt and freshly ground black pepper
1 large onion, peeled and finely chopped
2 large cooking apples, peeled, cored and sliced, and soaked in water mixed with juice of 1/2 lemon
4 tbsp cider or water
4 large potatoes, boiled and mashed with 25 g (1 oz) butter,
2 tbsp milk and 1 beaten egg
25 g (1 oz) butter
method
1. Put the pork in a large casserole and mix in the mustard, sage, and salt and pepper to taste. Add the onion and drained apple slices and stir well to mix.
2. Pour over the cider or water, cover the casserole and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 1 1/2 to 2 hours, depending on the cut of pork, or until the meat is very tender.
3. Twenty minutes before the end of cooking time, remove the lid, taste for seasoning and spread the mashed potatoes over the top of the casserole. Dot with butter, return to the oven and cook until golden.
2. Pour over the cider or water, cover the casserole and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 1 1/2 to 2 hours, depending on the cut of pork, or until the meat is very tender.
3. Twenty minutes before the end of cooking time, remove the lid, taste for seasoning and spread the mashed potatoes over the top of the casserole. Dot with butter, return to the oven and cook until golden.
serving amount
serves 4
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