Pork and apple stew with potato bake
Serves 4Cooking time:
More than 1 hourCourse: Lunch
, MainFavourite flavours: Pork
800g boneless pork neck, trimmed, cubed
1/3 cup seasoned plain flour
2 tablespoons olive oil
1 onion, thinly sliced
1 large carrot, chopped
2 small parsnips, peeled, halved
2 tablespoons brown sugar
2 bay leaves
4 sage leaves
2 cups chicken stock
2 cups water
2 apples, peeled, cored, quartered
Chopped parsley, to serve
1 large kumara, peeled, thinly sliced
2 large potatoes, peeled, thinly sliced
2 cups milk
¾ cup thickened cream
1 garlic clove, crushed
½ cup grated tasty cheese
- Preheat oven to moderately hot, 190°C.
- Toss pork in flour, shaking off any excess.
- Heat half the oil in large flameproof dish on high. Cook pork in 2 batches for 2-3 minutes until browned. Transfer to a plate.
- Heat remaining oil in same pan on high. Sauté onion for 2-3 minutes until tender. Add carrot and cook for 2 minutes.
- Add parsnips, sugar, bay leaves and sage. Return pork to pan with stock and water. Cover and bake for 30 minutes. Reduce temperature to moderately slow 160°C. Bake for 30 minutes, uncovered, stirring occasionally. Add apple. Cook for a further 30 minutes until pork is tender.
- Potato bake: Meanwhile, lightly grease a medium ovenproof dish. Layer kumara and potato over base. In a large jug, combine milk, cream and garlic. Season to taste. Pour over vegetables in dish. Cover with foil. Bake for 30 minutes. Remove foil and sprinkle with cheese. Bake, uncovered, for a further 15 minutes or until golden and tender.
- Serve stew topped with parsley. Accompany with potato bake.