Pork and apple stroganoff
Kale, spinach and ricotta stuffed conchiglioni
Prep 40 min Cook 40 min Serves 4
250g kale, stalks removed
100g spinach leaves 1 green chilli, roughly chopped
1 handful parsley, leaves picked
2 tbsp olive oil 250g ricotta
50g parmesan, grated ½ nutmeg, grated Zest of 1 lemon Salt and black pepper 200g conchiglioni 750ml tomato sauce (see recipe online) 125g mozzarella
Bring a large saucepan of salted water to a boil and blanch the kale for two to three minutes. Remove with a slotted spoon and refresh in a bowl of ice-cold water. Repeat with the spinach, blanching for 30 seconds. Squeeze out any water.
Put the kale, spinach, chilli and parsley into a food processor and whizz for a few seconds. Transfer to a bowl and add the oil, ricotta, 30g parmesan, nutmeg and lemon zest. Mix until well combined, seasoning to taste. Transfer the mixture into a piping bag.
Heat the oven to 220/425F/gas 7. Bring a large pan of salted water to a boil, and cook the pasta for 10 minutes, so it retains some bite. Drain and leave to cool until you can handle it.
To fill the pasta, cup a shell in one hand, the piping bag in the other, and with your thumb, open up the shell and squeeze about a tablespoon of filling into the cavity. Repeat until all the pasta and filling are used up.
Take a medium ceramic baking dish, about 26cm square, and pour in the tomato sauce. Arrange the filled pasta shells on top, packing them in tightly and pressing them down a little into the sauce. Tear the mozzarella and scatter over the top, followed by the remaining parmesan. Bake for 20 minutes until the cheese is bubbling. Serve with a simple green salad.
Pork and apple stroganoff with hot dog onions
Prep 30 min Cook 2 hr Serves 4
5 tbsp ghee or oil 4 medium onions, thinly sliced
3 sprigs rosemary 700g pork neck steaks, cut into thickish slices 250g mushrooms, sliced 2 granny smith apples, cored but not peeled, each cut into 8
1 tsp plain flour 300ml white wine or cider
500ml chicken stock 1 tsp English mustard 4 tbsp creme fraiche, plus extra for serving Salt and black pepper 1 squeeze lemon juice 2 tbsp chopped parsley Heat three tablespoons of ghee in a large pan. Add the onions and rosemary and fry very slowly with the lid on for about 25 minutes until the onions are really soft, stirring occasionally to prevent them catching. Now turn up the heat and fry the onions for another five minutes or so until dark golden.
Season the pork and brown it in batches in a tablespoon of ghee over a high heat, until caramelised. Remove with a slotted spoon and set aside. Fry the mushrooms, again in batches, in a tablespoon of ghee, until dark golden on all sides. Do the same with the apples, frying them cut side down until golden brown, then flipping them over to brown on the other side. Set aside on a separate plate.
Put everything into the pan, keeping back the apples and half the onions. Add the flour and cook for one minute, then pour in the wine or cider and the stock. Bring to a boil, reduce the heat and slowly braise for one hour, scraping the bottom of the pan every so often. It’s ready when the pork is tender and the sauce is thick. Mix together the mustard and creme fraiche and add to the pan. Add the apples to just warm them through. Season well and add lemon juice to taste. Add the parsley, top with the remaining onions, and serve with rice.