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How to make... pork and apple casserole

Serves four

Eurest | Recipes |  30 August 2013

CLICK HERE TO DOWNLOAD THE RECIPE AS A PDF

INGREDIENTS

FOR THE CASSEROLE

300ml apple juice
80g cabbage
1 tbsp chicken bouillon
400g diced pork shoulder
80g leeks
100g onion
60g parsnips
1 tsp rosemary
1 tsp thyme
200ml water
1 bay leaf
100g carrots
80ml double cream
1/2 tsp fennel
32g plain flour
1/2 tsp sage
1 tbsp vegetable oil
Pinch white pepper

FOR THE BREAD

200ml apple juice
2 tbsp caster sugar
1 tsp rosemary
400g strong white flour
1 bramley apple
1 sachet of fast action yeast
1/2 tsp salt
1 tbsp vegetable oil

FOR THE CHUTNEY

1 bay leaf
20g demerara sugar
30g sultanas
2 pears
1 bramley apple
1/2 tsp nutmeg
40g shallots
50ml white wine vinegar

METHOD

PREPARE THE CASSEROLE

1. Chop the onion, carrot, leek, fennel and parsnip into small cubes and shred the cabbage.
2. Finely chop the rosemary and thyme together. Then chop the sage.
3. Heat the vegetable oil in a pan and gently brown the diced pork evenly all over.
4. Remove the pork with a spoon and leave to rest in a sieve.
5. Meanwhile gently cook the carrot in the same pan for five minutes and then add the onion, leek, fennel and parsnip and cook for five more minutes.
6. Add the flour and cook for two minutes.
7. Add the chicken bouillon powder, apple juice, water, bay leaf, thyme and rosemary.
8. Simmer for 45 minutes or until the pork is soft and cooked.
9. Add the cabbage and cook for a further five minutes.
10. To finish add the cream and sage and heat through.

PREPARE THE BREAD

1. Grease and flour two 30cm loaf tins.
2. If you have a mixer with a dough hook put all the ingredients into the bowl and add the apple juice.
3. Mix slowly to combine the ingredients and then mix well until you have a smooth elastic dough.
4. Allow to rest and prove until the mixture has doubled in size then divide into two equal amounts. Roll into a shape that fits your tins and place into tins.
5. Allow to prove further somewhere warm until it doubles in size.
6. Bake in a preheated oven at 180°C for 25-30 minutes.
7. Allow to cool before slicing.

Chef’s tip:

When cooked the bread will sound hollow when the base is tapped. 

PREPARE THE CHUTNEY

1. Peel and finely slice the shallots.
2. Peel, core and dice the apple and pears. Put them in a small pan with all of your remaining ingredients and stir well to combine.
3. Over a low heat bring up to a gentle simmer and cook until the fruit starts to break down and gives you a good chutney consistency.
4. Allow to cool.

ENJOY!

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