Authentic French recipe for Normandy pork casserole

Written by on May 10, 2017 in Main Courses

This tasty dish is a Normandy speciality and easy to make…

Ingredients

50g (2oz) butter
2-4 (Normandy) Apples peeled and cored and roughly chopped
1kg (2lb 4oz) shoulder of free-range butcher bought pork, cubed
200g (7oz) lardons or chunky streaky bacon, chopped
16 shallots, peeled and left whole
1 small onion, chopped
2 celery sticks, chopped
300ml (½pt) (Normandy) dry cider
300ml (½pt) chicken stock
6tbsp half-fat crème fraîche
2 tablespoons Dijon Mustard
2 tablespoons cornflour/water mix
Teaspoon chopped tarragon

You will need: large, flameproof casserole dish

Heat the oven to 180 C, 160 C fan, 330 F, gas 3/4. Heat half the butter in the casserole dish, add the pork, season and fry for about 10 minutes until thoroughly browned. Remove from the dish and set aside

With rest of the butter fry the onion, shallots and lardons

Combine all the pork, the lardons, shallots, onion, chopped apples and celery in the casserole. Pour over the cider and chicken stock to cover. Cover the dish and cook in the oven for 2 hours until the pork is tender.

Add the crème fraîche, cornflour mix, mustard and tarragon to the casserole. Heat on the hob and stir until the sauce has thickened slightly.

Related Articles

How to make classic French Sole Meunière

When the great American cook Julia Child first came to France – she wasn’t a cook. She was a curious visitor keen to sample all that France offered. And her first meal in a restaurant was in Rouen in Normandy in one of the oldest restaurants in France, La Couronne. She had sole meunière. And […]

Continue Reading

Recipe for Pissaladière

This delicious Provencal version of pizza is a firm favourite in Nice and the French Riviera.  It’s easy to make at home, is great for a snack or light meal, very moreish and goes well with a green salad or on its own or with a glass of chilled rosé… Ingredients for a Pissaladière for […]

Continue Reading

Classic Coq au vin recipe

There’s a legend in France that the Coq au Vin recipe goes back to the Romans. The story goes that in 52 BC Julius Caesar arrived in France with his armies, intent on victory over the Gallic tribes. One of the Gallic chiefs sent Caesar a cockerel, meant to taunt him, a symbol of Gallic […]

Continue Reading

How to make Tarte Flambée – Flammekueche

Tarte flambée literally translates as ‘toasted tart or fired tart’ – but it’s not a tart, and it’s not toasted, and neither is it flambeed! Tarte flambée is it’s French name, but it’s also known as flammekueche which it’s called in the north of France, having originated in Alsace, north east France. It’s a cross […]

Continue Reading

Easy Cassoulet recipe with chicken and sausages

In parts of the south and southwest France, people are crazy about Cassoulet. It’s a rustic and robust French country stew that typically includes white beans, pork and poultry.  It’s been a favourite for hundreds of years in France and legend has it that the origins go back to the Hundred Years War (1337-1453) During […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top