It's stew season. Here's something I put together yesterday. I made this batch for 3 adults and a child - my daughter's only criticism was that I hadn't made enough!
400g lean pork, diced
(I used spare rib chops - they're cheap, but it takes a bit of work to cut off all the fat)
150g butternut squash, diced
Half a cooking apple, chopped
1 tablespoon dried sage
1 large onion, finely chopped
500ml chicken stock
Black pepper to taste
2 teaspoons cornflour to thicken
Brown the pork and put in a casserole dish with the squash, apple and sage. Brown the onions in the pan used for the pork, then use the stock to deglaze the pan. Pour the stock and onions over the pork. Cook for 2 hours or more in a slow oven (160C). Mix the cornflour with a little cold water and stir in until thickened. Adjust the seasoning and serve.
I roasted a few new potatoes with the skins on (4 each), made loads of carrot and cauliflower mash, and steamed some broccoli to fill up the plates.
400g lean pork, diced
(I used spare rib chops - they're cheap, but it takes a bit of work to cut off all the fat)
150g butternut squash, diced
Half a cooking apple, chopped
1 tablespoon dried sage
1 large onion, finely chopped
500ml chicken stock
Black pepper to taste
2 teaspoons cornflour to thicken
Brown the pork and put in a casserole dish with the squash, apple and sage. Brown the onions in the pan used for the pork, then use the stock to deglaze the pan. Pour the stock and onions over the pork. Cook for 2 hours or more in a slow oven (160C). Mix the cornflour with a little cold water and stir in until thickened. Adjust the seasoning and serve.
I roasted a few new potatoes with the skins on (4 each), made loads of carrot and cauliflower mash, and steamed some broccoli to fill up the plates.