| 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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