Pork and ap­ple stroganoff

The Guardian - Feast - - Front Page - Gizzi Ersk­ine

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.

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