Pork, Apple and Wheat Beer Casserole
Pork, Apple and Wheat Beer Casserole with Honey, Mustard and Bacon Roast Turnip
Ingredients
750g diced shoulder of pork
2 tablespoons oil
250ml wheat beer
250ml chicken stock
2 onions, peeled and chopped
1 stick celery, chopped
25g butter
1 cooking apple, peeled, cored and chopped
1 tablespoon cornflour
Handful chopped parsley
Method
Heat the oil in a large frying pan until smoking hot. Add the pork and cook until golden and sealed on all sides. Season with salt. Transfer to a casserole dish and set the oven to 180oc.
Add the butter, onions and celery to the pan and cook for 5 minutes. Add the apple and cook for a minute. Add the beer and stock and bring to a simmer. Pour over the pork, cover and place in oven for about an hour and a half or until the pork is fork tender. Mix the cornflour to a paste with cold water and mix into the casserole to thicken the sauce. Add the parsley and serve.
Honey, Mustard and Bacon Roast Turnip
Ingredients
1 medium to large turnip, peeled and cut into chip size pieces
1 tablespoon oil
Salt
4 rashers streaky bacon, chopped
1 tablespoon sweet American mustard
1 teaspoon honey
Method
Toss the turnip in the oil and season with salt. Place on a roasting tray and cook until soft and golden on the outside.
Cook the bacon until crisp and rendered and place in a bowl. Add the mustard and honey and mix. Toss into the turnip and roast for a further 2 mintues.
