Monday, 31 October 2016

Tuesday Food Blog - Somerset pork with apple mash

I have made Somerset (or Normandy if you use white wine) Pork on numerous occasions but thought I would trawl through various sites to look for variations in their recipes for the same dish. I also wanted to try a variation on mashed potato.

Image result for somerset pork

An unremarkable photograph of a casserole but a tasty dish nevertheless.


450g cubed pork
1 onion, chopped
2 carrots, sliced
2 cloves garlic, chopped
1 tpsp dried sage
2 tbsp tomato puree
4 mushrooms, chopped
1 bottle dry cider
1/2 pint of vegetable stock
1 dessert apple,
pinch of nutmeg
salt and pepper


Pre-heat the oven to 170 degrees Celsius. Fry off the onions with some salt and pepper until they begin to clarify then add the garlic and tomato puree. Add the pork and fry off quickly until the pieces are browned. Transfer to an ovenproof casserole and add the chopped carrots and mushrooms. Place in the oven for a couple of hours stirring occasionally. 
For the mash, boil the potatoes and sliced dessert apple together until soft. Drain, add butter and season then mash with a ricer or potato masher. Finish with a sprinkling of nutmeg.

Serve and enjoy.

God Bless