Pork And Cider Stew Recipe Recipe For Hand

JAMIE OLIVERS PORK & CIDER STEW

Steps:

• IF using the oven to cook your stew, preheat it to 200 c, 400 f, gas 6.
• Trim the ends of the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.
• Put a casserole on a medium heat. Put all the vegetables and the sage into the pan with 2 lugs of olice oil and fry for 10 minutes.
• Add the pork and the flour. Pour in the cider and tinned tomatoes.
• Give it a good stir, then season with 1 tsp sea salt (use less if table salt) and a few good grinds of black pepper.
• Bring to a boil , put the lid on and simmer slowly or cook in the oven for 2 1/2 hours.
• Remove the lid for the final hour.
• When done, your meat should be tender and delicious.

PORK AND CIDER STEW

Steps:

• Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
• Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
• Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.

NORMANDY PORK WITH APPLES & CIDER

Steps:

• Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
• When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
• Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

PORK AND CIDER STEW (A CROCK-POT RECIPE)

Steps:

• Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
• Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
• Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.

PORK STEW WITH HARD CIDER, PEARL ONIONS, AND POTATOES

Steps:

• Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.
• Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
• Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.
• Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.
• Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

CIDER PORK STEW WITH CHEDDAR DUMPLINGS

Steps:

• In a 1-gallon plastic bag combine the 3 Tbsps flour, 1 tsp salt, thyme and black pepper; mix well.
• Add pork cubes, close bag and shake to evenly coat meat.
• Place the coated pork on waxed paper; reserving remaining flour mixture.
• In heavy 4-quart saucepan, heat the oil over medium-high heat until hot.
• Add the coated pork cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally.
• Add remaining stew ingredients except for the 2 Tbsp water.
• Bring to a boil; reduce heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally.
• Combine 2 Tbsp water and reserved flour mixture in a small bowl.
• Blend until smooth and add to stew; cook and stir 2 to 4 minutes or until stew thickens.
• Lightly spoon the flour into measuring cup level off.
• In a medium bowl, combine the 1 cup flour, baking powder and 1/4 tsp salt mixing well.
• Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
• Drop by tablespoons onto hot stew.
• Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time.
• Keeping the pan covered tightly results in light, fluffy dumplings.