CHAOSTOCOSMOS

Monday, 16 November 2015

Pork, cabbage and cider hotpot




Such a simple dish, but with a surprisingly rich flavour. This appears on the page for October of Slimming World's 2016 calendar (free with the last magazine), but I must urge you not to wait until then to try it. We made some minor changes, as usual. Oh and just as you should with wine, choose a cider you'd be happy to drink as it will make a huge difference to the quality of the end result.

Serves 4

Ingredients


750g lean pork tenderloin fillets, all visible fat removed and cut into bite-sized pieces
3 onions, cut into wedges
2 large carrots, peeled and thickly sliced
100ml dry cider
500ml chicken stock
Salt and freshly ground pepper
1/4 Savoy cabbage, thicly sliced
3 fresh thyme sprigs
800g of floury potatoes, peeled and cut into thick slices

Method  


Preheat the oven to 160C/Fan 140C/Gas 3.

Place a large ovenproof caserole on a medium-high heat and lightly brown the pork for about 3-4 minutes. Remove the pork from the pan and reserve. Turn the heat down to medium, add the onion and cook gently for 10 minues, or until softened, adding a splash of water if they stick. Add the carrots and cook for a further minute. Stir in the cider and stock, season, add back the pork, add the cabbage and thyme. Arrange the potato slices on top so they overlap. Cover and bake near the to of the oven for 1 hour. Remove the lid and cook, uncovered, for 30-45 minutes, until the potatoes are golden.

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