Pork and Port Casserole With Cranberries, Chestnuts and Shallots |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This casserole brings together many of the traditional Christmas flavours in one flavourful dish. Ingredients:
4 tablespoons vegetable oil |
3 lbs pork steaks, cut into large cubes |
1 tablespoon ground coriander |
2 tablespoons all-purpose flour |
2/3 cup ruby port |
2 1/2 cups chicken stock |
1 lb shallot, peeled |
2 ounces light muscovado sugar |
3/4 lb fresh cranberries |
9 ounces peeled chestnuts, drained |
salt & freshly ground black pepper |
Directions:
1. Heat 2 tbsp oil in a large flameproof casserole and brown the pork in batches over a high heat. Return all the meat to the casserole, add the coriander and flour and cook for 1 minute, stirring.
2. Add the port and then the stock and seasoning and bring to a simmer. Cover and simmer for 1-11/4 hours until almost tender.
3. Meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for 10 minutes or until lightly browned. Add the sugar and cook for a further 10 minutes until caramelised.
4. Add to the pork and simmer, uncovered for 15 minutes. Stir in the cranberries and chestnuts and simmer for a further 15 minutes until the meat and shallots are tender.
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