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.
