|
|
 |
|
|
PORK WITH CINNAMON, CHESTNUTS AND GINGER
(serves 6)
Chestnuts are a staple festive ingredient on the Continent. Here they give sweetness and depth to a delicious casserole that will fill the house with the scent of Christmas. Use the Larder's free-range Essex Saddleback bacon for best result.
1. Cut the pork into bite-size pieces. Spread out on a large tray, season with pepper, cinnamon, cloves and thyme leaves and dust with flour.
2. Heat the olive oil in a heavy cast-iron pan or casserole dish and fry the bacon over a medium heat until crisp.
3. Reduce the heat a little and add the onion and garlic and cook until translucent. Remove with a slotted spoon.
4. Turn up the heat; add the pork and season with salt. Brown all around.
5. Add the wine, stock, Worcester sauce, sugar, ginger and orange peel. Use a wooden spoon to scrape up any browned bits.
6. Return the bacon/onion mixture. Reduce the heat, cover and simmer for 1 ½ hour over a very low heat or slow cook in a low/medium oven.
7. Add the chestnuts and cook for a further 15 minutes.
8. Serve with buttery mash.
Recipe
provided by www.cambridgecookeryschool.com
|
|
|
|
