Best Elizabethan Pork Recipes

SPICED ELIZABETHAN PORK AND FRUIT CASSEROLE

Spiced Elizabethan Pork and Fruit Casserole image

The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very "fresh" herby taste and a lovely colour - they MUST be very finely chopped however, and must NOT include the stalks, just the leaves - with the exception of the parsley.

Provided by French Tart

Categories Stew

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 large onion, peeled and sliced
2 garlic cloves, peeled and crushed
700 g boned pork legs, cubed
2 tablespoons plain flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt
fresh ground black pepper
300 ml red wine
1 tablespoon british honey
75 g stoned dates, roughly chopped
2 large potatoes, peeled and cut into chunks
2 teaspoons freshly chopped herbs (rosemary, parsley & thyme)

Steps:

Heat the oil and gently fry the onion and garlic for 10 minutes.
Toss the meat in the flour combined with the spices and seasoning and add to the onion.
Fry the meat, stirring occasionally until evenly browned.
Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
Add the dates and potato chunks and transfer to an ovenproof casserole dish.
Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
Just before serving stir in the fresh herbs.

ELIZABETHAN PORK

Elizabethan Pork image

I found this in a supermarket magazine years ago. I love to make this in the autumn or winter when the nights are long and the air is cold. For those who like the combination of fruit and meat, this is for you! It's good served over rice with a green vegetable.

Provided by Ppaperdoll

Categories Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 kg chump pork steaks or 1 kg pork chop, cut in 1 inch pieces
2 medium onions, sliced thinly
2 tablespoons flour
1 teaspoon ground mace
2 teaspoons mild curry powder
375 ml red wine
600 ml chicken stock (I use a stock cube)
125 g dried apricots
125 g raisins
125 g dried stoned dates or 125 g prunes

Steps:

Preheat oven to 160 c, or 325 f.
Heat oil in dutch over.
Over high heat, fry pork in batches until lightly browned.
Remove from pan.
Add onions to pan.
Cook over medum heat until soft.
Add flour and spices.
Stir and cook 1 minute.
Stir in wine and stock and slowly bring to a simmer.
Add meat and fruits.
Cook in center of preheated oven for 2 hours until meat is tender.

Nutrition Facts : Calories 610.5, Fat 16.9, SaturatedFat 4.6, Cholesterol 109.7, Sodium 238.8, Carbohydrate 67.3, Fiber 5.3, Sugar 48.3, Protein 39.9

ELIZABETHAN PORK

ELIZABETHAN PORK image

Categories Pork

Yield 6-8 people

Number Of Ingredients 20

Ingredients

4 tablespoons olive oil
2 1/2 lb leg of pork, boned and trimmed of excess fat, cut into cubes
8oz onions, peeled, halved and sliced
3 level tbs all purpose flour
3/4 pint red wine 1/2 pint stock
3 garlic cloves, peeled and crushed
1 level teaspoon ground mace
1 - 2 level teaspoon medium - hot curry powder
1/4 level teaspoon cayenne pepper
1 level teaspoon celery seeds
1/2 level teaspoon salt
freshly ground black pepper
1 sprig each fresh marjoram, thyme, sage and rosemary
8oz stoned fresh apricots or 4oz ready-to-use dried apricots
4oz large stoned raisins
6oz large stoned fresh or semi-dried dates
finely grated rind and strained juice of l lemon
1 large orange
3 small dessert apples, Cox or russet, peeled, cored, halved and thickly sliced
2 level teaspoons soft light brown sugar

Steps:

- Preheat the oven to 160oC. - Fry the pork in the oil until browned. - Remove the pork from the frying pan with a slotted spoon and set aside in an ovenproof lidded casserole. - Add the onion to the fat remaining in the frying pan and sauté until just softened. - Sprinkle the flour over the onions and cook, stirring, for 1 minute. - Gradually stir in the wine, scraping the browned bits from the bottom of the frying pan. - Add the garlic, mace, curry powder, cayenne pepper, celery seeds and salt and pepper. - Add the apricots, raisins, dates, lemon rind and juice. - Put the contents of the frying pan into the casserole with the pork. - Add the stock. - Add 1 teaspoon of orange zest. - Add the juice of the orange. - Add the apple slices and sugar. - Stir well. - Cover with the lid and cook for 2 hours or until the meat is very tender. - Stir occasionally.

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