From France with love.
|12 small||Shallots, peeled|
|1 pinch||Freshly ground black pepper|
|1 kg||Pork steaks / fillets, lean, cubed (Main)|
|4 rashers||Bacon, finely sliced|
|1 medium||Onion, diced|
|2 stalks||Celery, diced|
|1 cup||Chicken stock (Main)|
|2 Tbsp||Dijon mustard|
|2 Tbsp||Finely chopped parsley|
|1 tsp||Tarragon, dried|
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- Place the shallots in a bowl and cover with boiling water. Stand for 3 minutes, drain and cool. This makes them easier to peel.
- Preheat the oven to 170°C.
- Melt the butter in a heavy frying pan. Season the pork and brown in batches. Place in a heavy casserole suitable for the hob and oven.
- Add the bacon to the frying pan and sauté until crisp. Add to the pork. Sauté the peeled shallots, onion and celery, until softened. Add to the casserole. Pour in the cider and chicken stock. Cover and cook in the oven for 1 1/2 hours or until the pork is tender.
- Combine the cream and cornflour mix to a paste with the water, mustard and tarragon. Stir into the casserole. Heat on the hob until slightly thickened. Add the parsley.