Ingredients
-
1
-
1
-
2
-
700
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
300
-
1
-
75
-
2
Directions
Spiced Elizabethan Pork and Fruit Casserole,The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes – which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very “fresh” herby taste and a lovely colour – they MUST be very finely chopped however, and must NOT include the stalks, just the leaves – with the exception of the parsley.,This was quite good but after the long cooking i couldn’t taste any of the spices. The dates melt away to nothing so it turned out to be a very normal, slightly sweeter than usual casserole. Also for anyone else wondering, there’s no oven temperature given so I baked mine at 150C for 2 hours and it turned out fine. I also forgot the chopped herbs at the end… they are mostly woody herbs so maybe they could go into the casserole at the beginning so they’re not forgotten.
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Steps
|
1
Done
|
Heat the Oil and Gently Fry the Onion and Garlic For 10 Minutes. |
|
2
Done
|
Toss the Meat in the Flour Combined With the Spices and Seasoning and Add to the Onion. |
|
3
Done
|
Fry the Meat, Stirring Occasionally Until Evenly Browned. |
|
4
Done
|
Stir in the Red Wine With the Honey and Continue to Cook Over a Medium Heat, Stirring For a Further Minute. |
|
5
Done
|
Add the Dates and Potato Chunks and Transfer to an Ovenproof Casserole Dish. |
|
6
Done
|
Cover and Cook For 2-2 1/2 Hours or Until the Meat Is Thoroughly Cooked. |
|
7
Done
|
Just Before Serving Stir in the Fresh Herbs. |
