Somerset Cider Stew
A NOTE TO EVERYONE WHO HAS PINCHED THIS RECIPE PRIOR TO 3rd APRIL.
My sincere apologies to you all for adding tarragon in the 'directions' of this recipe. I have no idea why I did it as I have never used it with this dish. Can only think that my mind had gone for a walkabout or something. Thank you Judy for making me aware of it.
- 1 Tbsp
- 1 Tbsp
- 1 1/2 lb
- lean pork, cubed
- 2 Tbsp
- 1/2 pt
- dry cider
- 4 oz
- mushrooms, sliced
- leeks, thickly sliced
- red pepper, de-seeded & sliced
- cooking apples, peeled, cored & thickly sliced
- salt & black pepper
- 2 tsp
- cornflour blended in a little cold water, until smooth
- 3 Tbsp
- single cream
How to Make Somerset Cider Stew
- 1Mix the flour & paprika in a plastic bag, add the pork & shake until the meat is evenly coated.
Heat oil in a stew pan or flameproof casserole. Add the pork & fry until lightly browned all over. Stir in any remaining flour from the bag.
- 2Gradually stir in the dry cider & bring to the boil. Reduce to a simmer, cover the pan or casserole & cook for 1 hour.
- 3Stir in mushrooms, leeks, red pepper & apples. Cover & simmer for a further 10 minutes. Season with salt & pepper.
- 4Stir in the blended cornflour & simmer for 15 minutes, stirring all the time until the sauce has thickened & is smooth.
- 5Leave to cool for about 5 minutes, then stir in the cream. Gently heat through. Serve with unpeeled new potatoes or mashed potato.