Packs a punch of flavour - also great as a summer casserole with salad and cous cous
Cook Time: 2 hours
Preheat oven: 170c or 150c fan
3tbsp sunflower oil
200g free range bacon lardons
1.5g free range pork shouler in 5cm cubes
400g small shallots peeled
55g butter, softened
1 med onion chopped
450ml dry cider (save a splash for just before serving)
450ml chicken stock (pref fresh)
1 tbsp chopped fresh sage
3 large celery sticks chopped into small chunks
30g plain flour
3 tbsp wholegrain dijon
4tbps creme fraiche
Heat half the oil in a large flame proof casserole on high and sear bacon lardons. Lift onto a plate when don using slotted spoon.
Heat the remaining oil and sear the pork on each side in batches (this will stop too much liquid broiling the meat as you want the edges to brown up. As each batch is browned use a slotted spoon to put onto a plate.
Put the shallots in the pan to colour a little all over and place aside separately from the pork and bacon.
Place half the butter and the chopped onion in the pan reduce the heat a little and colour up the onion a little while it softens.
Return the pork and bacon (not shallots), pour over the cider (saving a splash) and stock, add the sage and stir while comes up to a boil. Cover with foil,nestled over the casserole, then the lid. Transfer to the oven for 1 1/2 hours.
Stir in the celery and shallots, recover and back in the oven for a further 30 mins.
Put the casserole on the hob uncovered and bring to a simmer.
Mix the remaining butter with the flour to make a paste and stir into the casserole a little at a time. Let it simmer and thicken, stirring.
Add the mustard and creme fraiche mixing well. Season well and add a splash of cider just before serving.
Serve with mash in the winter or cous cous in summer with seasonal veg.
Enjoy!
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