Ingredients:

225g shallots peeled

3tbsp olive oil

700g boneless leg of pork, cubed

2 garlic cloves, peeled and chopped

6 rashers unsmoked back bacon, chopped

175g small mushrooms, halved

Fresh thyme leaves

225g ready to eat dried prunes

600ml pork stock

1tbsp cornflour mixed to a paste with water

150ml double cream

Chopped parsley to garnish

 

 

Method:

 

Fry shallots in oil in a large flameproof casserole or pan for 5 minutes. Add pork fry for 5 minutes. Add garlic, bacon and mushrooms, cook for 5 minutes. Add thyme, prunes, stock and cornflour. Season to taste. Cover,  simmer for 40-45 minutes until meat is tender. Stir in cream garnish with parsley. Serve on bed of plain rice or with mash and green vegetables.

home | help | contact | e-mail

Copyright www.Age-Net.co.uk 2000 - 2008