| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 40 |
g |
Unsalted butter; (1 1/2oz) |
| 225 |
g |
Onions; thinly sliced (8oz) |
| 1 |
|
250 g pack Organic Crimini Mushrooms |
| 1 |
|
454 g pack Waitrose British diced pork |
| 30 |
ml |
Plain flour; (2tbsp) |
|
|
Salt and freshly ground black pepper |
| 15 |
ml |
Olive oil; (1tbsp) |
| 60 |
ml |
Calvados; (4tbsp) |
| 200 |
ml |
Waitrose Medium Dry Cider; (7fl oz) |
| 6 |
|
Fresh sage leaves |
| 2 |
|
Fresh bay leaves |
| 3 |
|
Golden Delicious apples |
| 5 |
ml |
Caster sugar; (1tsp) |
| 1/2 |
|
200 ml tub Waitrose Cr.me Fraîche |
| 30 |
ml |
Fresh chives; finely chopped |
|
|
; (2tbsp) |
INSTRUCTIONS
In a pan melt half the butter and fry the onions over a medium heat for 5
minutes. Add the mushrooms and fry for a further 3 minutes. Transfer with a
slotted spoon to a casserole dish.
Toss the meat in seasoned flour. Add the oil to the pan, increase the heat
and brown the meat. Transfer the meat to the casserole dish.
Deglaze the pan with half the Calvados to remove any bits stuck to the
bottom. Add the cider and stirring continuously, bring to the boil. Place
in the casserole dish. Top with sage and bay leaves.
Cover and cook in a preheated oven 180ºC, 350ºF, gas mark 4 for 1 3/4 hours
or until tender.
About 10 minutes before the end of the cooking time core the apples (but do
not peel) and cut each into 4 rings.
Melt the remaining butter in a large frying pan. Add the apples and toss in
the butter. Sprinkle in the sugar and cook until the apples are a golden
caramel colour but not mushy. Stir in the remaining Calvados and boil
quickly to completely reduce the liquid.
Remove the herbs from the casserole. Stir in the cr.me fraîche and chives.
Serve alongside the apples, accompanied by rice and French beans.
Converted by MC_Buster.
NOTES : Pork with apple is a classic combination, in this country and in
France.
Converted by MM_Buster v2.0l.
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