INGREDIENTS
1.5Kg (3 Ibs )lean pork (or veal)
1 head of celery
2 onions
250g (8 oz) ready-to-eat dried apricots
150 (6oz) seedless raisins
1 lemon
1 orange
150g (6 ozs) stoned dates
2 large Cox's apples
1 tbsp honey
25g (1 oz) plain white flour
4 tbsp oil
Half bottle red wine or cider or strong ale
1 level teaspoon each of marjoram, thyme, cinnamon, mace, black pepper and mild curry
powder
3 cloves garlic, crushed
Salt
TO GARNISH: 4 segmented oranges and 100g (4 ozs) toasted walnuts.
1.5Kg (3 Ibs )lean pork (or veal)
1 head of celery
2 onions
250g (8 oz) ready-
150 (6oz) seedless raisins
1 lemon
1 orange
150g (6 ozs) stoned dates
2 large Cox's apples
1 tbsp honey
25g (1 oz) plain white flour
4 tbsp oil
Half bottle red wine or cider or strong ale
1 level teaspoon each of marjoram, thyme, cinnamon, mace, black pepper and mild curry
powder
3 cloves garlic, crushed
Salt
TO GARNISH: 4 segmented oranges and 100g (4 ozs) toasted walnuts.
Elizabethan Pork
Method
Trim the meat of any skin, bone and excess fat. Cut into half inch cubes and dredge in the seasoned flour.
Heat some of the oil and fry the meat until lightly browned and transfer to an ovenproof casserole.
Next fry the finely sliced onions and celery and add to the pot.
Sprinkle over any remaining flour.
Add the apricots, chopped, raisins (not sultanas); the juice and grated rind of the orange and lemon; the dates, chopped,; the apples, cored and chopped with skin left on; the honey, wine, garlic and herbs. Cover and cook in the oven at gas mark 3, 160C 325 F for 3 hours.
To serve:
Heat some butter in a frying pan and toss the walnuts in it until they are hot. Scatter over the top and decorate with the pithless orange segments. Serve with mashed potatoes or buttered noodles.
Serves 12
NOTE It tastes even better if frozen for a while!
Trim the meat of any skin, bone and excess fat. Cut into half inch cubes and dredge in the seasoned flour.
Heat some of the oil and fry the meat until lightly browned and transfer to an ovenproof casserole.
Next fry the finely sliced onions and celery and add to the pot.
Sprinkle over any remaining flour.
Add the apricots, chopped, raisins (not sultanas); the juice and grated rind of the orange and lemon; the dates, chopped,; the apples, cored and chopped with skin left on; the honey, wine, garlic and herbs. Cover and cook in the oven at gas mark 3, 160C 325 F for 3 hours.
To serve:
Heat some butter in a frying pan and toss the walnuts in it until they are hot. Scatter over the top and decorate with the pithless orange segments. Serve with mashed potatoes or buttered noodles.
Serves 12
NOTE It tastes even better if frozen for a while!