Carolyn’s pork in cider

Raiding the family cookery book again for something for dinner tonight I came across this yummy pork recipe; as we live in Somerset, land of great cider, it seems the ideal dish!

Carolyn’s pork in cider

• oil and butter for frying
• 1 sliced onion
• 2 chopped sticks of celery
• 1 large apple, cored and chopped
• 1 ¾ lbs pork cut in cubes
• 2 tbsp flour
• ½ pint dry cider
• salt and pepper and bouquet garni

1. heat the oil and butter and fry the onions, celery and apple for a few minutes to soften, en transfer to oven-proof casserole or slow cooker
2. brown pork in the same pan
3. mix the flour seasoned with the salt and pepper with a little of the cider and then stir in the rest, and add to the pork with the bouquet garni
4. bring slowly to the boil, stirring well then transfer to the casserole or slow-cooker
5. cook in the oven on extremely low, or in the low-cooker on ‘Low’ for 6-8 hours
6. this will serve four and is delicious with Carolyn’s salted rosemary potatoes

Carolyn’s garlic rosemary potatoes

• enough potatoes for four (or do extra and have them with egg and bacon tomorrow for breakfast) If large, cut into good-sized chunks, if small cut in half, if tiny leave as they are – take the skin off if you don’t like it, otherwise wash well and cook in skins (You can par-boil the spuds first if you like)
• some sprigs of rosemary, washed if they are from the garden in case something nasty has crawled over them
• sufficient peeled and sliced cloves of garlic for your taste
• some rock salt
• oil for roasting – olive oil or whatever you prefer

1. heat some olive oil in a roasting pan in a hot oven (or your preferred oil)
2. carefully put the potatoes in the pan, sprinkle with the garlic, rosemary and rock salt
3. put in oven for 25-40 mins depending on the size of the potatoes and whether they are par-boiled