Pork and cider casserole

• porsi: 6
• total waktu: 1 hr, 15 min

Bahan-bahan

45g butter

1 kg pork loin, sliced

8 shallots, peeled

3 sticks celery, chopped

2tsp cornflour

300mI dry cider

500mI chicken stock

2 eating apples, quartered, cored and cut into wedges

4 rashers of streaky bacon, cut into quarters

200ml créme fraiche

2tbsp Dijon mustard

1tbsp dried tarragon

sage leave, to decorate (optional)

Petunjuk

1 Heat the oven to 190C/ Gas Mark 5. Heat 25g of the butter in a large, flameproof casserole dish, then add the pork. Cover the dish and place over a high heat to cook for about 5mins, until the meat is browned all over, turning as needed. Season well.

2 Add the shallots, celery and cornflour, and cook for a few mins. Pour in the cider and stock — continue stirring to prevent any lumps forming. Bring to the boil, then cover and cook in the oven for 40mins.

3 Heat the rest of the butter in a non-stick pan and add the apple wedges. Fry on both sides until lightly browned. Set aside and keep warm. Add the bacon and fry until crisp, and set aside.

4 Add the creme fraiche, mustard and tarragon to the casserole liquid. Bring back to the boil, then simmer gently for 3mins until thickened and smooth. Serve the casserole topped with the apples and bacon, and sage leaves, if you like.