Scotland main course food and Drink Ideas
Traditional Scottish Pork Casserole Recipe
This is a recipe for a rich casserole dish which blends the flavours of rich pork meat with apples, onions and cider. It is certainly the kind of recipe which will give you some ideas on "what to do with pork".
Rich Pork Casserole
- 750g (1 1/2 lb) lean pork, cut into 2.5 cm (1 inch) dice
- 1 x 15 ml spoon (1 tbsp) seasoned flour
- 25g (1 oz)margarine
- 2 onions, peeled and sliced
- 1 x 5 ml spoon (1 tsp) dried sage
- 2 bayleaves
- 275 ml (1/2 pint) stock
- 275 ml (/2 pint) dry cider
- 2 eating apples, peeled, cored and thickly sliced
- 2 x 15 ml spoons (2 tbsps) Elmlea Single
Toss pork in flour. Melt margarine in a large pan over a moderate heat and saute pork until browned. Add onions and continue to cook until soft. Stir in herbs and gradually add stock and cider. Heat until the sauce boils and thickens.
Transfer to an ovenproof dish and cook in preheated oven 180°C, 350°F Gas No. 4 for 1 hour. Add sliced apple and cook for a further 20-30 minutes. Stir in Elmlea and serve immediately.
- Servings 4-6
- Preparation Time 25 mins
- Cooking Time 1 hr 20 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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