WAYS TO COOK PORK CUTLETS RECIPES

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DORSET PORK AND CIDER CASSEROLE WITH MUSTARD AND SAGE ...



Dorset pork and cider casserole with mustard and sage ... image

This slow-cooking pork casserole recipe is definitely worth the wait; it’s full of hearty flavours from cider, sage and bacon. If you’re looking for new ways to use pork shoulder, try our pork and pearl barley stew or Normandy-style casserole.

Provided by delicious. magazine

Total Time 2 hours 50 minutes

Prep Time 50 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 13

3 tbsp sunflower oil
200g British free-range smoked bacon lardons
1.2kg well-trimmed, free-range pork shoulder, cut into 5cm pieces
400g small shallots, peeled (see food team’s tip)
55g butter, softened
1 medium onion, chopped
450ml dry cider, plus an extra splash
450ml fresh chicken stock
1 tbsp chopped fresh sage
3 large celery sticks, cut into chunky slices
30g plain flour
2 tbsp wholegrain dijon mustard
4 tbsp crème fraîche

Steps:

  • Heat the oven to 170°C/150°C fan/ gas 3½. Put a large, flameproof casserole over a medium-high heat, add 1½ tablespoons of the oil, then the bacon lardons, and fry slowly until crisp and brown. Lift onto a plate using a slotted spoon.
  • Heat the rest of the oil in the casserole and brown the pork in 2 batches, setting it aside with the bacon when ready. Put the shallots in the pan and fry until golden all over. Set aside with the pork and bacon.
  • Put half the butter and the chopped onion in the pan, cover and cook for 10 minutes until soft and lightly browned. Return the pork and bacon to the pan, pour over the cider and stock, stir in the sage and bring to the boil, stirring now and then. Cover with foil and the lid, then transfer to the oven to cook for 1½hours.
  • Stir the celery and shallots into the casserole, re-cover and return to the oven for a further 30 minutes, by which time the meat and vegetables should be tender.
  • Put the casserole on the hob, uncover it and bring to a simmer. Mix the remaining butter with the flour to make a smooth paste (known as a beurre manié). Stir in some paste and let it simmer and thicken, adding a little more if need be, until the casserole liquid has a good sauce consistency. (You might not need to use all the paste.) Stir in the mustard and crème fraîche, then simmer for 1-2 minutes more. Add an extra splash of cider just before serving.

Nutrition Facts : Calories 576kcals, FatContent 32.5g (13.3g saturated), ProteinContent 53.7g, CarbohydrateContent 10.9g (6.2g sugars), FiberContent 2.5g

DORSET PORK AND CIDER CASSEROLE WITH MUSTARD AND SAGE ...



Dorset pork and cider casserole with mustard and sage ... image

This slow-cooking pork casserole recipe is definitely worth the wait; it’s full of hearty flavours from cider, sage and bacon. If you’re looking for new ways to use pork shoulder, try our pork and pearl barley stew or Normandy-style casserole.

Provided by delicious. magazine

Total Time 2 hours 50 minutes

Prep Time 50 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 13

3 tbsp sunflower oil
200g British free-range smoked bacon lardons
1.2kg well-trimmed, free-range pork shoulder, cut into 5cm pieces
400g small shallots, peeled (see food team’s tip)
55g butter, softened
1 medium onion, chopped
450ml dry cider, plus an extra splash
450ml fresh chicken stock
1 tbsp chopped fresh sage
3 large celery sticks, cut into chunky slices
30g plain flour
2 tbsp wholegrain dijon mustard
4 tbsp crème fraîche

Steps:

  • Heat the oven to 170°C/150°C fan/ gas 3½. Put a large, flameproof casserole over a medium-high heat, add 1½ tablespoons of the oil, then the bacon lardons, and fry slowly until crisp and brown. Lift onto a plate using a slotted spoon.
  • Heat the rest of the oil in the casserole and brown the pork in 2 batches, setting it aside with the bacon when ready. Put the shallots in the pan and fry until golden all over. Set aside with the pork and bacon.
  • Put half the butter and the chopped onion in the pan, cover and cook for 10 minutes until soft and lightly browned. Return the pork and bacon to the pan, pour over the cider and stock, stir in the sage and bring to the boil, stirring now and then. Cover with foil and the lid, then transfer to the oven to cook for 1½hours.
  • Stir the celery and shallots into the casserole, re-cover and return to the oven for a further 30 minutes, by which time the meat and vegetables should be tender.
  • Put the casserole on the hob, uncover it and bring to a simmer. Mix the remaining butter with the flour to make a smooth paste (known as a beurre manié). Stir in some paste and let it simmer and thicken, adding a little more if need be, until the casserole liquid has a good sauce consistency. (You might not need to use all the paste.) Stir in the mustard and crème fraîche, then simmer for 1-2 minutes more. Add an extra splash of cider just before serving.

Nutrition Facts : Calories 576kcals, FatContent 32.5g (13.3g saturated), ProteinContent 53.7g, CarbohydrateContent 10.9g (6.2g sugars), FiberContent 2.5g

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