Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1 tablespoon olive oil
- 175g (6oz) smoked bacon cut into small pieces
- 1 tablespoon butter
- 250g (9oz) small shallots peeled
- 1 ¼ kg (2lb 12oz) pork shoulder (trimmed of skin) 3cm (1 ¼ inch) diced
- 60ml (¼ cup) calvados (apple brandy)
- 2 sticks of celery diced
- 2 crisp, sharp eating apples peeled and diced (granny smith or similar variety)
- 2 teaspoons coarse grain mustard
- 1 teaspoon coarse black pepper
- 1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
- 1 bay leaf
- 750ml (3 cups) pork or vegetable stock
- 100ml creme fraîche
- 2 tablespoons of cornflour mixed with 100ml (½ cup) water
To finish
- 1 small knob butter
- 8 fresh sage leaves
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Method
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1Heat the oil in the casserole on the hob over a medium heat, add the bacon and cook until crisp.
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2Drain the cooked bacon into a dish retaining the oil in the casserole. Add the butter to the oil and cook the shallots until nicely browned. Add the pork a little at a time, allowing each batch to colour slightly before adding the next.
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3Once all the meat has been added and coloured pull the pan away from the heat. Pour over the calvados and carefully ignite, standing well back until the flames subside. (See cook's notes).
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4Place the pan back over the heat, add the celery, chopped apple, mustard, pepper, herbs and stock, stir well to release any caramelized pieces from the base. Bring to a gentle simmer, place on the lid and transfer to the oven to cook for 2 hours.
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5Skim away the excess fat from the top of the casserole and discard.
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6Stir in the creme fraîche along with the cornflour and water mixture. Return the casserole with the lid on to the oven for 15-20 minutes to thicken.
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7Heat the butter in a small frying pan and gently fry the sage leaves until crisp.
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8Remove the casserole from the oven, stir the contents and adjust the seasoning to taste with some pepper and salt if needed. (See cook's notes).
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9Serve the casserole decorated with the crisp sage leaves on top. Accompany with simply prepared potatoes, boiled or mashed, green vegetables and some crusty bread.
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10Igniting the alcohol is termed to flambé; it should be done carefully using a long match or barbecue lighter. Have the means of ignition ready before you start or the brandy will soak into the meat and juices and may not ignite. Always light at the edge of the dish.If using a stock cube extra seasoning will probably not be required.
