SOMERSET PORK STEW
A lovely, warming Autumn stew from the West Country of England. Somerset is famous for its apples and they go wonderfully with pork. A taste of old England for those chilly, dark evenings!
Provided by JustEmma
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pork in a pan until the fat starts running.
- Add the black eyed beans, broth, apple juice, honey, onion and bouquet garni to the pot.
- Bring to the boil, cover and simmer for an hour or until the beans are tender.
- Add the Worcester sauce, tomato puree, carrots, leeks and celery and simmer for another 15-20 minutes or until the beans are extremely tender.
- Discard the onion and Bouquet garni before serving.
- I like to serve this up with freshly baked bread for a hearty lunch, or with some parmesan roast potatoes for supper.
Nutrition Facts : Calories 908.8, Fat 61.9, SaturatedFat 22.4, Cholesterol 81.7, Sodium 563.7, Carbohydrate 62, Fiber 8.9, Sugar 21.6, Protein 27.9
TRIESTE PORK STEW
Mario Batali's that I've adapted to use a few more common ingredients...I wasn't much of a stew person until I tried this and was in love. This is so simple, caramelized, and rich, yet lighter due to the chicken stock, that it is now my goto stew recipe.
Provided by Liza at Food.com
Categories Stew
Time 2h30m
Yield 1 pot full, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch Oven, heat the oil over medium heat.
- Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.
- Add the sliced onions and cook until they are browned and soft, about 10 minutes.
- Add the wine and allow it to evaporate completely.
- Add the paprika, bay leaves, rosemary.
- Stir in tomato paste.
- Cook for 3-4 minutes over high heat, then stir in the chicken stock.
- Reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.
- Stir in the lemon juice and season well with salt and pepper.
- Serve immediately with buttered hot pasta.
Nutrition Facts : Calories 771.9, Fat 46.7, SaturatedFat 15.1, Cholesterol 162.2, Sodium 468.2, Carbohydrate 36.1, Fiber 6.4, Sugar 7.5, Protein 44.2
SOMERSET PORK WITH CREAM AND APPLES
Served to me by a lovely friend in St. Anne's, Lancashire, England. I had to have the recipe and I wanted to share it with you.
Provided by jwhalenpa
Categories World Cuisine Recipes European UK and Ireland English
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410.1 calories, Carbohydrate 19 g, Cholesterol 121.5 mg, Fat 23.6 g, Fiber 2.3 g, Protein 25.4 g, SaturatedFat 12.7 g, Sodium 148.1 mg, Sugar 14.2 g
SWEET PORK STEW
I found this recipe in a Life magazine a few years ago. As the article says, it is just as good with a glass of wine and guests as it is with a cold beer in front of the TV.
Provided by BreadnButter
Categories Clear Soup
Time 33m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season meat with S/P. Heat 3-4 quart saute pan over med-high heat. Add 1 tablespoons EVOO, and swirl to coat the bottom of the pan. When the oil is hot, add the meat and brown it deeply on all sides (7-10 minutes). Remove from heat and let sit on a plate.
- Add remaining oil, onions, carrots, celery and garlic cloves. Saute stirring frequently, until veggies are just beginning to soften (about 4 minutes).
- Return meat to the pan, and add broth, potatoes, basil and bay leaf. Bring broth to a boil, then reduce heat to med-low. Add wine. Let simmer for 10 minutes, then reduce heat to low.
- Cook over low heat for 3 hours. Taste periodically, add S/P if needed. After removing heat, discard bay leaf, and serve hot.
Nutrition Facts : Calories 745.3, Fat 50.8, SaturatedFat 16.7, Cholesterol 161.2, Sodium 650.8, Carbohydrate 21.4, Fiber 3.6, Sugar 4.5, Protein 41.7
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料理 English, Irish, And Scottishカテゴリ Entrées対象人数 4
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5/5 カテゴリ Main料理 British合計時間 3 時間 15 分
- Preheat the oven to 150°C, fan 130°C, gas 2. Season the pork and heat 1 tablespoon of oil in a large frying pan. Brown a third of the pork over a high heat, but don’t overcrowd the pan or turn the meat too quickly – give it time to colour well. Transfer to an ovenproof casserole, then brown the rest of the pork in 2 more batches, adding a little more oil as needed.
- Heat another tablespoon of oil in the frying pan and brown the shallots or onions for 2-3 minutes over a medium heat. Mix the sage and flour into the shallots, then gradually stir in the cider and stock. Add the Bramley apple, season and bring to a simmer, then pour over the pork in the casserole. Cover with a lid and cook in the oven for 2 hours.
- If you wish to make the toppings, heat the oil in a nonstick frying pan. Fry the sage leaves over a medium heat for 30-60 seconds until crisp. Tip onto kitchen paper.
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