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
There are many versions of this classic chicken stew nowadays. It’s thought to have been created by a chef to celebrate Napoleon’s victory at Marengo! For us it’s always been a staple dish, so we’d thought we’d share a recipe we have created with our chef/photographer buddy JP! Ingredients 4 chicken legs (drumsticks and thighs …
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 …
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Watch this step by step video of our chef preparing one of our all time favs using our very own locally sourced produce! Pick up one of our beautiful boxes and follow along, you will not be disappointed! Cauliflower Rice & Chilli Chicken from Julie Corcutt on Vimeo. Also you can sign up for exclusive newsletter to …
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:
Special
The Original Autumn Super Saver Box
£102.99 – £110.98Related Posts
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