Ingredients
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600
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18
-
675
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25
-
2
-
2
-
-
2
-
1 - 2
-
-
-
-
-
-
Directions
Pork and Prune Casserole, Pork and prunes are a classic French combination This is an easy recipe and works wonderfully in a slow cooker; great for busy mums in the Autumn , Pork and prunes are a classic French combination This is an easy recipe and works wonderfully in a slow cooker; great for busy mums in the Autumn
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Steps
|
1
Done
|
Bring the Stock to the Boil, Pour Over the Prunes and Leave to Soak For About 12 Hours. |
|
2
Done
|
Coat the Pork in the Seasoned Flour. |
|
3
Done
|
Heat the Oil in a Large Saucepan and Brown the Pork and Remove from the Pan. |
|
4
Done
|
Strain the Stock from the Prunes Put the Prunes to One Side. |
|
5
Done
|
Gradually Add the Stock to the Pan and Deglaze. |
|
6
Done
|
Put the Pork, Prunes and Stock Into a Slow Cooker (already Switched on For 20 Minutes or So) or Into a Casserole Dish (having Preheated the Oven to 180c) and Add the Bay Leaves. |
|
7
Done
|
Cook in the Slow Cooker For 6 - 8 Hours or Cook in the Oven For 11/2 - 2 Hours Until the Meat Is Tender. |
|
8
Done
|
Strain the Meat and Prunes from the Juices and Keep Warm, Remove the Bay Leaves. |
|
9
Done
|
Put the Juices Into a Pan and Bring to the Boil, Add the Redcurrant Jelly and Stir Until Melted. |
|
10
Done
|
Mix the Cornflour With 1 - 2 Tbsp Water (depending on How Much Cornflour Is Used) Into a Smooth Paste and Add to the Juices Stirring Constantly. |
|
11
Done
|
Add the Meat and Prunes to the Sauce to Heat Through. |
|
12
Done
|
Season and Serve. |
