West Coun­try Cy­der, Pork and Ap­ple Casse­role

My Weekly - - Cookery -

IN­GRE­DI­ENTS (Serves 4)

◆ 1tbsp vegetable oil

◆ 500g lean pork chunks (shoul­der is good)

◆ 1 large red or brown onion, sliced

◆ 3 cel­ery sticks, sliced

◆ 1 large red pep­per, de­seeded and chopped

◆ 1 large ap­ple (such as Cox), cored and chopped ◆ 300ml Healeys Cornish Gold Cy­der

◆ 300ml chicken stock

◆ 1tsp ground co­rian­der

◆ 1tsp ground cumin

◆ 3-4tsp chicken gravy gran­ules

◆ Fresh pars­ley sprigs, to gar­nish 1 Heat the oil in a flame­proof casse­role dish and add the pork. Cook over a medium-high heat for 4-5min, turn­ing oc­ca­sion­ally, un­til well-browned (im­por­tant for a good flavour). 2 Add the onion, cel­ery, red pep­per and ap­ple and cook for 2min, then pour in the cider and stock. Stir in the co­rian­der and cumin. Cover and cook on the hob over a low heat for 1hour 15min, or cook in the oven for the same time (pre­heated to 190°C, fan oven 170°C, Gas Mark 5). 3 Just be­fore serv­ing, stir in the chicken gravy gran­ules to thicken. Gar­nish with pars­ley and serve with baked pota­toes (cooked in the oven for 1 hour 15min) or creamy mash.

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