Somerset Cider Stew Food

SOMERSET STEW WITH CHEDDAR & PARSLEY MASH

Steps:

• Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
• Meanwhile, if you're adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

SOMERSET CIDER STEW

Steps:

• 1. Mix 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.
• 2. Gradually stir in the dry cider & bring to the boil. Reduce to a simmer, cover the pan or casserole & cook for 1 hour.
• 3. Stir in mushrooms, leeks, red pepper & apples. Cover & simmer for a further 10 minutes. Season with salt & pepper.
• 4. Stir in the blended cornflour & simmer for 15 minutes, stirring all the time until the sauce has thickened & is smooth.
• 5. Leave to cool for about 5 minutes, then stir in the cream. Gently heat through. Serve with unpeeled new potatoes or mashed potato.

CREAMY PORK CASSEROLE WITH CIDER AND APPLES

Steps:

• Season the pork with salt and pepper.
• Heat oil in the pot using the Sauté function and brown the pork in batches until nicely coloured. You might want to do this in a large skillet over medium high heat instead. Don't overcrowd the pork as it will stew rather than brown.
• Set the pork aside and cook the lardons over high heat. Use a slotted spoon to transfer to a bowl.
• Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
• Reduce the heat to medium. Add a bit more oil and the onions and sauté on the medium setting for five minutes until softened.
• Stir in the sliced garlic, parsnips, apples, salt, sage (if using), cider and stock. Bring to a simmer.
• Return the bacon and pork to the pot and stir to combine.
• Cover, set vent to sealing and cook for 30 minutes at high pressure. Release the steam manually.
• Select Sauté again and stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
• NOTE: this method needs more stock and cider.
• Season the pork with salt and pepper.
• Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don't overcrowd the meat as it will stew rather than brown. Set the pork aside
• Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
• Lower the heat, add the onion and cook for 5 minutes, stirring.
• Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
• Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
• Take out of the oven and bring to a low simmer on the stove. Stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
• Follow 1-5 steps for stovetop method then transfer everything to your slow cooker. Cook on low for 7-8 hours or 5-6 on high.

CIDER BEEF STEW

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. , Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

SOMERSET PORK WITH CREAM AND APPLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
• Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.
• Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
• Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.