DICKSONS FARM SHOP 16 Raw Holdings, East Calder Just Off The A71 OPENING TIMES: SATURDAYS 9:30-4:30 SUNDAYS 10:00-3:00
R FO OT T OU ARR K C O LO E BIG TH
SELLING A WIDE RANGE OF VEGETABLES GROWN ON SITE ALSO FRUITS JAMS & CHUTNEYS
Recipe - Somerset Pork Casserole Piled onto creamy mash this hearty casserole makes a filling autumn supper. It’s made with pork fillet (also called tenderloin) which is a lean cut of meat that doesn’t need long slow cooking so it can be on the table in under an hour. For a richer sauce stir a couple of spoonfuls of crème fraiche into the pan just before serving. Serves 4 Ready in approx 45 mins
25g (1oz) butter 2 small red apples, cored and thickly sliced 550g (1lb 4oz) lean pork fillet, cubed 1tbsp sunflower oil 6 baby leeks, trimmed and sliced 350ml (12 fl oz) dry cider Few sprigs fresh tarragon 2tsp cornflour Mashed potato to serve
Heat the butter in a large deep frying pan until melted and add the apple slices. Fry the slices for 1-2 mins on each side until they are just tender and light golden. Remove from the pan using a slotted spoon and set aside. Add the oil to the frying pan and fry the pork over a medium-high heat until browned all over. Add the leeks to the pan and fry for a further 2 mins. Pour in the cider and add a couple of tarragon sprigs. Simmer gently for 15-20 mins until the pork is tender and cooked through, stirring occasionally. Blend the cornflour to a paste with 15ml (1tbsp) cold water and stir into the pan. Simmer for a further 2-3 mins, stirring all the time, until the sauce has just thickened. Return the apple slices to the pan and season to taste with salt and freshly ground black pepper. Simmer for a further 2-3 mins. Serve with mashed potato and garnish with the remaining fresh tarragon sprigs.