Pork & Cider Casserole With Apple & Honey. I can’t say I’ve ever made/had this before, but looking at this recipe our good buddy and chef/photographer extraordinaire JP has put together I am most definitely interested 🙂
Ingredients
1 tablespoon of vegetable oil
800g pork shoulder cut into 4cm cubes
2 onions sliced
1 carrot cut in half lengthwise and sliced
2 sticks of celery.
1 Bouquet garni made with 2 bay leaves and 5 spring of thyme
3 apples seeded and cut into pieces
25g butter
1 tablespoon of Stone’s honey
20g flour
500 ml of dry cider
400 ml of vegetable stock
1 tablespoon of chopped parsley
Salt and pepper to season
Serves 4 but easy to adjust. This is one of those comfort food moments that Julie wants to share with you…….enjoy INGREDIENTS 800G potatoes – peeled and cut into equal pieces 1 large onion or 2 x small onions – peel and diced 4 spring onions – remove any papery outer layer, cut the root …
Now this is some proper comfort food 🙂 definitely one of our regular go-to’s after a long day out in the rain or when it get’s a wee bit colder! I don’t think I need to explain what it is, an absolute classic! So here is an awesome recipe and method we put together with …
WINTER VEGETABLE COBBLER This is quite an old-fashioned dish, a tasty way of using some root vegetables also you can make it without the cobbler if you wish, but to me that is the best bit. Great served with any leftover meats or a standalone dish with perhaps a Jacket potato/Salad. INGREDIENTS 1 Large onion …
Pork & Cider Casserole With Apple & Honey
Pork & Cider Casserole With Apple & Honey. I can’t say I’ve ever made/had this before, but looking at this recipe our good buddy and chef/photographer extraordinaire JP has put together I am most definitely interested 🙂
Ingredients
1 tablespoon of vegetable oil
800g pork shoulder cut into 4cm cubes
2 onions sliced
1 carrot cut in half lengthwise and sliced
2 sticks of celery.
1 Bouquet garni made with 2 bay leaves and 5 spring of thyme
3 apples seeded and cut into pieces
25g butter
1 tablespoon of Stone’s honey
20g flour
500 ml of dry cider
400 ml of vegetable stock
1 tablespoon of chopped parsley
Salt and pepper to season
Cooking Method
In a hot sauté pan, brown the pork with a drizzle of vegetable oil
When the meat is golden brown on all sides, remove it and replace them with the sliced onions
carrots and celery
Once they are golden, put the meat back in and add the apples and the butter
Pour in the honey, salt and pepper then mix well to coat
Leave to caramelize for a few minutes then sprinkle the flour
Mix well again then deglaze with the cider
Add your bouquet garni.
Add the vegetable stock, mix and simmer for 2 hours
Just before serving remove the bouquet garni and stir in the chopped parsley.
Fancy giving it a whirl? You definitely should AND it just so happens you’ll find everything you need for this in one of our best selling boxes:
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