A rich, aromatic pork casserole combining sweet apricots and redcurrant jelly with bitter juniper berries. This dish improves with keeping if made in advance. Serve with mashed potatoes or boiled rice, and green vegetables.
|: 15 minutes
|: 90 minutes
Ingredients4 pork steaks
1/2 oz / 12g butter
1 tbsp vegetable oil
1 medium onion, sliced
2 oz / 50 g dried apricots, chopped
10 fl oz/ 1/2 pint / 275 ml stock
1 1/2 tbsp redcurrant jelly
2 tbs Campari or Martini
Salt and pepper seasoning
Herbs & Spices6 Juniper Berries
pinch of Cloves Ground
2 Bay Leaves
Cooking InstructionsPreheat oven to 160C/325F/ gas mark 3
Heat the butter and oil together in a heavy-based casserole dish until the butter has melted. Fry the pork steaks until they are brown on both sides. Remove to a side plate. Add onion to the casserole and fry over a medium heat until soft and clear. Take care not to burn them. Replace the pork and add all the other ingredients. Stir to deglaze the brown bits on the bottom of the casserole.
Place in the oven and allow to cook for 1 1/2 hours. Remove the bay leaves and the juniper berries before serving.