somerset cider stew
This is a really tasty meal that's not difficult to do & that should fulfil most appetites. I found the recipe in a magazine, many years ago & even though it's been cooked many times, we still enjoy the dish today. A NOTE TO EVERYONE WHO HAS PINCHED THIS RECIPE PRIOR TO 3rd APRIL. My sincere apologies to you all for adding tarragon in the 'directions' of this recipe. I have no idea why I did it as I have never used it with this dish. Can only think that my mind had gone for a walkabout or something. Thank you Judy for making me aware of it.
yield
4 serving(s)
prep time
10 Min
cook time
1 Hr 35 Min
method
Stove Top
Ingredients For somerset cider stew
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1 Tbspflour
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1 Tbsppaprika
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1 1/2 lblean pork, cubed
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2 Tbspoil
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1/2 ptdry cider
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4 ozmushrooms, sliced
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2leeks, thickly sliced
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1red pepper, de-seeded & sliced
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2cooking apples, peeled, cored & thickly sliced
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salt & black pepper
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2 tspcornflour blended in a little cold water, until smooth
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3 Tbspsingle cream
How To Make somerset cider stew
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1Mix the flour & paprika in a plastic bag, add the pork & shake until the meat is evenly coated. Heat oil in a stew pan or flameproof casserole. Add the pork & fry until lightly browned all over. Stir in any remaining flour from the bag.
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2Gradually stir in the dry cider & bring to the boil. Reduce to a simmer, cover the pan or casserole & cook for 1 hour.
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3Stir in mushrooms, leeks, red pepper & apples. Cover & simmer for a further 10 minutes. Season with salt & pepper.
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4Stir in the blended cornflour & simmer for 15 minutes, stirring all the time until the sauce has thickened & is smooth.
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5Leave to cool for about 5 minutes, then stir in the cream. Gently heat through. Serve with unpeeled new potatoes or mashed potato.
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