The neighbour's children actually had a nice afternoon gathering sacks full of apples for the autumn. Just love it!
We started with the usual favourite apple cake recipe, then experimented with some apple crumble, and couldn't think of what next... and a neighbour suggested cooking in stews!
At first it sounded a little bit of a strange mix, but having Googled up recipes, 'Apple & Pork Stew' seems quite a popular. Here's an adapted recipe after trying two rounds of stews. It's heart warming especially as the chill sets in and the days grow shorter.
- Ingredients:
- 2-3 apples, skinned, cored and quartered
- 500g pork shoulder, diced into bite sized chunks
- 1.5 tbsp oil
- 1 red onion, skinned and chopped
- 2-3 carrots, diced into squares
- 3-4 potatoes, skinned and chopped into squares (if using baby potatoes, just rinse and cut into halves or quarter)
- 1-2 stalks celery (optional if short of other vegetables)
- ½ tsp allspice
- 1 leaf fresh or dried sage
- 1 tsp mustard (optional
- season with salt and pepper
- Method:
- Heat oil in stock pot over medium to high heat.
- Add pork shoulders and brown on all sides, turning as needed, for approximately 5 minutes.
- Transfer pork to a dish, season with salt and pepper.
- Add onions, carrots, potatoes, celery and apples to pot and cook. Stirring constantly until onions begin to brown, for approximately 5-6 minutes. (optional: mustard can be added in before the next step)
- Return pork shoulders into the pot, add allspice and sage to pot, then pour water enough to cover the contents in pot and bring to a quick boil.
- Turn heat low to simmering speed, scraping up brown bits on bottom and sides of pot.
- Cover and simmer until pork is tender, couple of hours or longer. (optional: if a slow-cooker is at hand, you can use a slow-cooker instead.)
The measurements above will cook enough for 4 portions. The stew is great to serve with fresh crisps bread or rice.
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