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Recipe
Karmine
Diced Pork (6 servings approx.)
1.5 - 3 lbs. diced leg or fillet of locally produced pork, well
trimmed.
Flour, seasoned with salt, pepper, mustard powder and brown
sugar.
Olive oil.
A small onion (optional).
600ml (1pt.) Karmine apple juice.
300ml (l/2 pt.) chicken stock.
Some whole-grain mustard.
Some cream.
Flavour the olive oil by frying the sliced onion and then
disgarding the onion. Toss the pork in the seasoned flour and
then brown it in the olive oil in small batches. Place in a
flameproof casserole dish and cover with the apple juice and
stock. Add about a tablespoon of whole- grain mustard and bring
to the boil. Transfer to an oven pre-heated to 350'F (180OC) for
40 minutes. Remove from the oven, stir in some cream. Cheek the
seasoning and add more mustard if desired. Return the casserole
to the oven for ten minutes more.
Note: If the sauce is too thin, remove the pork and keep it warm
while you put the casserole over a moderate heat and simmer
until the sauce has reduced and thickened before returning the
meat to the pan and serving.
December
competition winners:
Molly Dee, Clonmel
Laura Clifford,
Cahir
Michelle Cleary,
Burncourt
Sinead O'Shea, Coachford
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