Recipe by Julesong
Based on a recipe from "The Farmhouse Kitchen" by Dorothy Sleightholme, a companion book to the BBC production of the same name.
Top Review by ChefDebs
Although I now live in the States, I am originally from Devon, England. So I was drawn to this recipe; my Mother used to make something similar, but I hate to admit it , this was better than hers ( sorry Mum)I could not find hard cider here in TN so I added 1/4 cup brandy to apple juice; It was superb, a delightful combination of flavours.Thanks for posting this, its a keeper !!!
- 1 lb pork
- 1⁄4 cup flour
- salt and pepper, to taste
- 2 pinches cinnamon, to taste
- 4 small cooking apples, peeled, cored, and diced
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 cups hard alcoholic cider
- 1 stalk celery, chopped
- 1 cup chopped onion
- 1⁄3 cup half-and-half or 1⁄3 cup cream
- chopped parsley, for garnish
Directions See How It's Made
- Preheat oven to 325 degrees F.
- Cut the meat into cubes.
- In a bowl, combine the flour, salt and pepper, and cinnamon.
- Toss the cubed meat in the flour mixture.
- Heat the butter and oil together in a large pan over medium temperature, and add the meat; gently brown on all sides, about 7 to 8 minutes.
- Add all the chopped vegetables and other ingredients except for half and half and the parsley.
- Transfer to an ovenproof dish.
- Cover and bake at 325 degrees F for 60 minutes.
- Just before serving stir in the cream.
- Sprinkle with chopped parsley and serve.