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Meats
Recipes - Pork and Apricot Fork Supper
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Meats
Recipes - Pork and Apricot Fork Supper
Ingredients
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750
g/1 1/2 lb pork fillet, cubed
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25
g/1/4 cup plain (all-purpose) flour
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Salt
and freshly ground black pepper
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5
ml/1 tsp paprika
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50
g/2 oz/1/4 cup butter
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15
ml/1 tbsp oil
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410 g/14 1/2 oz/1large can apricot,
halves in natural juice, drained, reserving the
juice, and chopped
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30
ml/2 tbsp Worcestershire sauce
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5 ml/1 tsp soy sauce
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30
ml/2 tbsp light brown sugar
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10 ml/2 tsp white wine
vinegar
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10 ml/2 tsp lemon juice
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150 ml/2/3 cup chicken stock
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225 g/8 oz/1 cup
long-grain rice
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15 ml/1 tbsp snipped chives
Method:
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Toss the pork in the
flour seasoned with a little salt, pepper and the
paprika.
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Melt the butter in a flameproof casserole
(Dutch oven). Add the meat and fry (sauté) quickly
to brown.
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Add the remaining ingredients except the
rice and chives to the pan. Bring to the boil,
stirring and scraping any meat sediment off the base
of the pan.
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Reduce the heat, cover and simmer gently
for 10 minutes or until the meat is tender.
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Meanwhile, cook the rice in plenty of boiling
salted water for 8 minutes until almost tender.
Drain and add to the casserole.
-
Cook for a further
10 minutes until the rice has swelled and absorbed
most of the sauce. Taste and re-season. Serve
garnished with the chives.
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