Creamy pork, apple and mustard casserole

 

Pork, apples and mustard are like the food equivalent of Cher, Dionne and Tai (AKA BFFs) and this comforting casserole goes to prove it. So it looks like a bowl of sick, what of it?

Using tart cooking apples and fiery english mustard prevents it from being too sweet and the apples cook down as it simmers away to give it a nice thickness. That combined with the rich pork and creaminess make for a satisfyingly warming winter dish, that is both cheap, quick and easy to make. Plus, adding just a couple of spoons full of low-fat creme fraiche to achieve said creaminess means it’s not so unhealthy either.

Would probably be nice with a bit of leek thrown in (as you fry the pork) should you have any knocking around.

Serve with a hunk of bread and/or some green vegetables.

Click through for recipe

Ingredients (serves 3-4 with accompaniments)

400g pork chopped into bite-size chunks – stewing cuts like rib steaks and belly (with the really thick fat removed) are best.

3 cooking apples, peeled and chopped into rough chunks

2 tablespoons of english mustard

1 tablespoon of wholegrain mustard (you could leave this out if you didn’t have it already)

1 teaspoon of fennel seeds

1 litre of chicken stock

2 tablespoons of low fat creme fraiche (or actual cream if you’re feeling wild)

oil/salt/pepper

 

Directions

Heat a little oil in a flame-proof casserole dish and fry the pork for 5mins to brown.

Add the apple and fennel seeds and fry for a further 5mins to begin to colour them.

Pour in the chicken stock and add the mustard. Bring to the boil, then turn down the heat and simmer gently for 30-40mins, stirring occasionally. Stick the lid on about 20-30 mins in if it seems to get as thick as you’d want it when served.

Add creme fraiche. If using low-fat, stir in a little bit at a time to prevent it from splitting.

Season, taste, add a little more english mustard if it seems a bit sweet, serve.

 

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