A Sunday Comfort

It’s a cold, dark and dismal Sunday afternoon and the thought of being productive dampens my mood even further since it was recently revealed that tonight would be the final episode of Downton until Christmas – what are we going to do now??? Suddenly I find myself beginning the countdown to Christmas with a little more haste, when the handsome Matthew Crawley and witty Dowager Duchess will appear on our screens once more for another nail biting Christmas special…who will die? Who will fall in love? The suspense is already beginning to takes its toll!

Hopefully like you, when I am in one of these moods, also known as ‘Sunday blues’, the only thing that will put the smile back on my face is a good feed and at this time of year I like nothing more than a good hearty casserole. The recipe below is one I have been bought up on, will never tire of and still arouses my taste-buds every time I make it. This is a perfect cure for ‘Sunday blues’ and one that will warm the cockles throughout the cold months that lie ahead.

Trelissick Stew

Serves 6 generously

Ingredients:

1.5kg diced pork loin

2 onions – finely chopped
3 cloves of garlic – finely chopped
200g dried apricots – roughly chopped
Bunch of thyme
250ml white wine
2 tbsp tomato puree
Pint good chicken stock
4tbsp plain flour
3 bay leaves
Olive oil
Salt and pepper

Method:

v  Preheat the oven to 160’C.

v  Place a little olive oil into a pan before adding the garlic and the onions.

v  Cook for a few minutes until they soften.

v  Season the pork well and then coat each piece in flour.

v  Cook for a few minutes until the pork has browned all over.

v  Add the thyme and stir well before adding the chicken stock.

v  Simmer for a few minutes, stir in the tomato puree and carry on cooking for a further 5 minutes.

v  Pour in the wine and add the apricots and bay leaves.

v  Season the dish with salt and pepper and stir.

v  Put the stew into a casserole dish and place into the oven for two hours or in a slow cooker on low for 6-8 hours.

Serve with a big dollop of mash potato and seasonal greens.