French Food Friday...Normandy pork casserole with apples, celery and walnuts
photo and recipe from here
Bonjour mes belles,
I hope that you have had a fabulous week. Last night I made this dish and French Boyfriend really liked it so I thought I would share it with you.
Normandy pork casserole with apples, celery and walnutsIngredients
- 2 tbsp sunflower oil
- 500 g (1 lb 2 oz) pork fillet (tenderloin), trimmed of fat and cut into cubes
- 8 celery sticks, cut across into 5 cm (2 in)lengths, leaves reserved and chopped
- 1 onion, roughly chopped
- 450 ml (15 fl oz) cider or apple juice
- 1 bay leaf
- 300 g (10½ oz) long-grain rice
- 900 ml (1½ pints) boiling chicken stock
- 3 crisp dessert apples, preferably red-skinned
- 100 g (3½ oz) broken walnuts
- salt and pepper
Prep: 15min Cook: 2hr Ready in: 2hr15min
- Preheat the oven to 160°C (325°F, gas mark 3). Heat the oil in a flameproof casserole, add the pork and fry, stirring frequently, for 5 minutes or until browned on all sides. Add the celery and onion and fry gently for about 10 minutes or until softened.
- Pour in the cider or apple juice and add the bay leaf. Season with salt and pepper to taste. Bring to the boil, then cover the casserole and transfer to the oven. Cook for 1 1/4 hours or until the pork is tender.
- About 40 minutes before the pork is ready, put the rice in an ovenproof dish and pour over the boiling stock. Stir well, then cover and put into the oven to cook with the pork.
- About 25 minutes before the end of the cooking time, quarter and core the apples but do not peel them. Slice the quarters thickly, then add to the pork and continue cooking.
- Meanwhile, heat a small frying pan over a moderate heat, add the walnuts and cook, stirring, until lightly toasted. When the pork is tender, stir in the walnuts and taste for seasoning. Garnish with the chopped celery leaves and serve hot, with the rice.
Un très bon vendredi à toutes et tous !! Leeann x