| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | English | Waitrose2 | 4 | servings |
INGREDIENTS
| 1 | 454 g pack Waitrose Diced Pork | |
| 30 | ml | Olive oil; (2tbsp) |
| 15 | ml | Bart Spices Bristol Blend of Five; crushed (1tbsp) |
| ; Peppercorns | ||
| 9 | Fresh sage leaves; torn | |
| 1 | md | Onion; chopped |
| 1 | 250 g pack Crimini Baby Chestnut; halved | |
| ; Mushrooms | ||
| 200 | ml | Waitrose Vintage English Cider; (7fl oz) |
| 150 | ml | Joub.re Fresh Chicken Stock; ( 1/4pt) |
| 1 | 200 ml tub Waitrose Low Fat Cr.me Fraîche | |
| 5 | ml | Waitrose English Mustard; (1tsp) |
| 15 | ml | Waitrose Wholegrain Mustard; (1tbsp) |
INSTRUCTIONS
Place the diced pork into a pan with half the olive oil, peppercorns and sage leaves and fry for 10-15 minutes or until golden brown and thoroughly cooked. Transfer to a plate lined with kitchen paper to absorb any remaining oil and fat. Wipe the pan clean with kitchen paper and add the remaining olive oil. Fry the onion for 5-7 minutes or until golden brown and soft. Add the mushrooms and fry for another 4-5 minutes (if the pan becomes dry add a little of the measured out cider). Stir in the cider and bring to the boil. Bubble for 2-3 minutes, then stir in the stock, cr.me fraîche, the mustards and the pork. Return to the boil and reduce by half. This should take between 10-15 minutes. Converted by MC_Buster. NOTES : An easy-to-prepare midweek supper, that's made with Waitrose diced pork, which contains less than 5% fat. Serve it with boiled rice or jacket potatoes and fresh green vegetables. Converted by MM_Buster v2.0l.
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