Jamie Olivers Pork & Cider Stew
- Number of Servings: 4
Ingredients
2 sticks of celery2 medium carrots2 medium onionsolive oil1 heaped tablespoon of flour1 * 400g tin chopped tomatoessea salt and freshly ground black pepper3 sprigs of fresh sage500g diced stewing pork500ml medium-dry cider
IF using the oven to cook your stew, preheat it to 200 c, 400 f, gas 6.
1. Trim the ends of the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.
2. Put a casserole on a medium heat. Put all the vegetables and the sage into the pan with 2 lugs of olice oil and fry for 10 minutes.
3. Add the pork and the flour. Pour in the cider and tinned tomatoes.
4. Give it a good stir, then season with 1 tsp sea salt (use less if table salt) and a few good grinds of black pepper.
5. Bring to a boil , put the lid on and simmer slowly or cook in the oven for 2 1/2 hours.
6. Remove the lid for the final hour.
7. When done, your meat should be tender and delicious.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
1. Trim the ends of the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.
2. Put a casserole on a medium heat. Put all the vegetables and the sage into the pan with 2 lugs of olice oil and fry for 10 minutes.
3. Add the pork and the flour. Pour in the cider and tinned tomatoes.
4. Give it a good stir, then season with 1 tsp sea salt (use less if table salt) and a few good grinds of black pepper.
5. Bring to a boil , put the lid on and simmer slowly or cook in the oven for 2 1/2 hours.
6. Remove the lid for the final hour.
7. When done, your meat should be tender and delicious.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 472.1
- Total Fat: 22.3 g
- Cholesterol: 0.0 mg
- Sodium: 177.2 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.9 g
- Protein: 45.7 g
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