Spiced Elizabethan Pork And Fruit Casserole Recipes

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ELIZABETHAN PORK



Elizabethan Pork image

I found this in a supermarket magazine years ago. I love to make this in the autumn or winter when the nights are long and the air is cold. For those who like the combination of fruit and meat, this is for you! It's good served over rice with a green vegetable.

Provided by Ppaperdoll

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 kg chump pork steaks or 1 kg pork chop, cut in 1 inch pieces
2 medium onions, sliced thinly
2 tablespoons flour
1 teaspoon ground mace
2 teaspoons mild curry powder
375 ml red wine
600 ml chicken stock (I use a stock cube)
125 g dried apricots
125 g raisins
125 g dried stoned dates or 125 g prunes

Steps:

  • Preheat oven to 160 c, or 325 f.
  • Heat oil in dutch over.
  • Over high heat, fry pork in batches until lightly browned.
  • Remove from pan.
  • Add onions to pan.
  • Cook over medum heat until soft.
  • Add flour and spices.
  • Stir and cook 1 minute.
  • Stir in wine and stock and slowly bring to a simmer.
  • Add meat and fruits.
  • Cook in center of preheated oven for 2 hours until meat is tender.

Nutrition Facts : Calories 610.5, Fat 16.9, SaturatedFat 4.6, Cholesterol 109.7, Sodium 238.8, Carbohydrate 67.3, Fiber 5.3, Sugar 48.3, Protein 39.9

SPICED ELIZABETHAN PORK AND FRUIT CASSEROLE



Spiced Elizabethan Pork and Fruit Casserole image

The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very "fresh" herby taste and a lovely colour - they MUST be very finely chopped however, and must NOT include the stalks, just the leaves - with the exception of the parsley.

Provided by French Tart

Categories     Stew

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 large onion, peeled and sliced
2 garlic cloves, peeled and crushed
700 g boned pork legs, cubed
2 tablespoons plain flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt
fresh ground black pepper
300 ml red wine
1 tablespoon british honey
75 g stoned dates, roughly chopped
2 large potatoes, peeled and cut into chunks
2 teaspoons freshly chopped herbs (rosemary, parsley & thyme)

Steps:

  • Heat the oil and gently fry the onion and garlic for 10 minutes.
  • Toss the meat in the flour combined with the spices and seasoning and add to the onion.
  • Fry the meat, stirring occasionally until evenly browned.
  • Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
  • Add the dates and potato chunks and transfer to an ovenproof casserole dish.
  • Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
  • Just before serving stir in the fresh herbs.

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