MAKE AHEAD NORMANDY PORK WITH CIDER (OAMC)
The Dijon mustard and creme fraiche give this freeze-ahead French recipe a lovely creamy flavour and complement the pork perfectly. Freeze for up to 3 months, then defrost overnight and reheat.
Provided by English_Rose
Categories < 4 Hours
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan over a medium-high heat. Fry the pork in batches, until just browned. Remove with a slotted spoon and put in a casserole. Add the onions to the frying pan and fry for 5 minutes, stirring, until just transparent. Place in the casserole with the pork.
- Add the vegetables to the casserole, then pour over the cider and add the bay leaves. Put over a high heat and bring to the boil. Cover and simmer for 1 hour, or until the pork is tender.
- Allow to cool, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.
- Stir the mustard and cornstarch into the creme fraiche, then stir into the casserole. Core and cut the apples into wedges. Add to the casserole and simmer for 5-8 minutes, or until the apples are tender and the sauce has thickened. Season and serve.
Nutrition Facts : Calories 405.8, Fat 23.5, SaturatedFat 9.1, Cholesterol 109.3, Sodium 103.7, Carbohydrate 19.6, Fiber 3.5, Sugar 8.1, Protein 29.1
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