Somerset Pork Recipes

CREAMY PORK AND APPLE CASSEROLE WITH CIDER

Creamy Pork and Apple Casserole with Cider image

Slow-cooked pork with cider and apples, finished with a splash of cream. A comforting casserole that uses inexpensive pork shoulder steaks.

Provided by Nicky Corbishley

Categories Dinner

Time 2h25m

Number Of Ingredients 15

Ingredients

2 tbsp olive oil
500 g (1.1lbs) pork shoulder steaks (chopped into large chunks)
1/2 tsp salt
1/2 tsp pepper
1 medium onion (peeled and diced)
12 button mushrooms (sliced in half)
2 cloves of garlic (peeled and minced)
2 tbsp plain (all purpose) flour
240 ml (1 cup) dry cider
420 ml (1 3/4 cups) chicken stock
1/2 tsp dried sage ((or 1 tbsp finely chopped fresh sage))
2 crisp dessert apples
80 ml (1/3 cup) double (heavy) cream
6 fresh sage leaves ((optional))
1 apple (cored and thinly sliced)

Steps:

Preheat the oven to 170c/325f.
Add the 2 tbsp of oil to a large casserole pan and heat over a medium-high heat.
Add the chunks of pork and sprinkle over the 1/2 tsp each of salt and pepper. Brown the pork on both sides - this should take about 5-6 minutes altogether.
Turn the heat down to medium and add in the diced onion and 12 button mushrooms that have been sliced in half. Cook for 5 minutes, stirring occasionally, until the onion softens.
Add in the 2 cloves of minced garlic and cook for a further minute.
Sprinkle over the 2 tbsps of flour and stir it all in to coat the meat, onion and mushrooms.
Pour in the 240ml (1 cup) of cider and the 420ml (1 3/4 cups) of chicken stock. Add in the 1/2 tsp of dried sage.
Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
Place a lid on the dish and place in the oven for 90 minutes. Check a couple of times towards the end of cooking and add a splash of water or stock if it's starting to look a little dry.
Remove the casserole from the oven and add in the sliced apples and the 80ml (1/3 cup) of cream.
Stir together, place the lid back on the dish and place back in the oven for 25 minutes - until the apples are tender.
Remove from the oven and serve. I like to top mine with a few fresh sage leaves and some very thinly sliced apple for a bit of crunch. I love to serve this dish with mashed potatoes, cabbage and roasted radishes.

Nutrition Facts : ServingSize 506 g, Calories 388 kcal, Carbohydrate 30 g, Protein 19 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 79 mg, Sodium 1081 mg, Fiber 5 g, Sugar 19 g

SOMERSET PORK WITH APPLES RECIPE

Somerset Pork With Apples Recipe image

Picked this up off a British recipe site and thought it sounded delightful. Fall is the perfect time for pork and apples and this one has a creamy sauce too! Cant wait to try it, and its made on the stove top in one pan!!!!!

Provided by LAURIE

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 1/4 lbs pork loin, cut into bite-sized pieces
12 baby onions, peeled
2 teaspoons grated lemon rind
1 1/4 cups dry cider (hard)
2/3 cup veal stock
2 crisp apples, such as Granny Smith, cored and sliced
3 tablespoons chopped fresh parsley
1/2 cup whipping cream
salt & pepper

Steps:

Heat the butter in a large frying pan and brown the pork in batches.
Transfer the pork to a bowl.
Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes.
Return all the pork to the pan and cook gently for about 25 minute until the pork is tender.
Add the apples to the pan and cook for another 5 minute
Using a slotted spoon transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.
Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly.
Season, then pour over the pork and serve hot.

Nutrition Facts : Calories 578.2, Fat 36.9, SaturatedFat 17.5, Cholesterol 141.1, Sodium 120.4, Carbohydrate 31.9, Fiber 4.8, Sugar 16.3, Protein 31.1

SOMERSET PORK STEW

Somerset Pork Stew image

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

Ingredients

1 lb pork lean pork belly, rind off and cubed
8 ounces dried black-eyed peas
1 pint chicken broth
1/2 pint apple juice
2 tablespoons Worcestershire sauce
1 tablespoon clear honey
1 tablespoon tomato puree
1 onion, peeled and studded with
5 cloves
3 carrots, diced
2 leeks, diced
2 celery ribs, diced
1 bouquet garni

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

SOMERSET PORK WITH APPLES

Somerset Pork With Apples image

Make and share this Somerset Pork With Apples recipe from Food.com.

Provided by dicentra

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 1/4 lbs pork loin, cut into bite sized pieces
12 baby onions, peeled
2 teaspoons grated lemon rind
1 1/4 cups dry apple cider
2/3 cup veal stock
2 granny smith apples, cored and sliced
3 tablespoons chopped fresh parsley
1/2 cup whipping cream
salt and black pepper

Steps:

Heat the butter in a large frying pan and brown the pork in batches. Transfer to a bowl.
Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes.
Return the pork to the pan and cook gently for about 25 minutes or until tender.
Add the apples to the pan and continue to cook for another 5 minutes.
Using a slotted spoon, transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.
Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly.
Pour over pork and serve hot.

Nutrition Facts : Calories 578.2, Fat 36.9, SaturatedFat 17.5, Cholesterol 141.1, Sodium 120.4, Carbohydrate 31.9, Fiber 4.8, Sugar 16.3, Protein 31.1

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