insideKENT Magazine Issue 43 - October 2015 | Page 70

FOOD+DRINK
Hellish Halloween Recipes cont.
Potent Pork and Apple Casserole
Serve this delicious dish at the table for great effect, but make sure no brave soul decides to bob for the apples in this bowl – it’s hot, steamy,
and dreadfully moreish, so you might have a fight on your hands!

Ingredients:
• 1kg pork (shoulder works well)
(cut into chunks)
• 1 tbsp flour
• 2 tbsp olive oil
• 100g thick gammon steak (chopped)
• 2 leeks (cut into chunks)
• 1 large onion (diced)
• 500ml dry cider
• 250ml vegetable stock
• 3 tbsp soured cream
• 2 apples (sharp and tangy if possible)
(cored and cut into 1cm slices)
• 25g butter
• 1tsp sugar

Method:
1. Preheat the oven to 150°C (gas mark 3). Whilst
it’s heating up, toss the pork into the flour.
2. In a hob proof casserole dish, heat one tbsp oil
and brown the pork. Set the meat to one side.
3. Fry the gammon steak and then put with the
pork for later.
4. Fry the onion and garlic together for around 1
minute, then add the leeks. Stir in the cider and
the stock and bring to the boil.
5. Once at the right temperature, add the pork and
gammon to the mixture. Then cover and cook in
the oven for around 1 hour until the pork is tender.

6. Once cooked, strain the casserole and remove
the pork, leeks, and gammon. Warm the liquid
over a medium heat on the hob and allow to
reduce a little.
7. Add the soured cream and stir, simmering for 3
minutes. Put the meat and leeks back in and
season to taste.
8. Take the apple slices and add them to a saucepan
of melted butter and sugar. Fry for around 5
minutes V