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Spicy Elizabethan Casserole
2 x 15ml spn (2 tblspn) vegetable oil
1 large, sliced onion
2 Cloves of garlic
700g (1lb 9oz) boned leg of pork, cubed
2 x 15ml spn (2 tblspn)plain flour
1 x 2.5ml spn (1/2 tspn) of ground nutmeg
1 x 2.5ml spn (1/2 tspn) of ground ginger
1 x 2.5ml spn (1/2 tspn) of ground cumin
freshly ground black pepper
300ml (1/2 pt) red wine
1 x 15ml spn (1 tblspn)British Honey
75g (2 3/4oz) stoned dates, roughly chopped
1 large waxy potato, peeled and cut into chunks
2 x 15ml spn (2 tblspn) freshly chopped herbs (rosemary, parsley & thyme)
Preparation Time: 15 mins
Cooking Time: 2 1/2 Hours
Tip: Ideal with roast potatoes. To cook put 450g (1 lb) of
par boiled floury potatoes in hot oil and roast at 220C/425F/
Gas Mark 7 for about 45 mins turning twice.
1. Heat the
oil and gently fry the onion and garlic for 10 minutes.
2. Toss the meat in the flour
combined with the spices and seasoning and add to the onion.
3. Fry the meat, stirring occasionally until evenly
4. Stir in the red wine with the honey and continue to cook
over a medium heat, stirring for a further minute.
5. Add the dates and potato and transfer to an ovenproof
6. Cover and cook for 2-2 1/2 hours or until the meat is
7. Just before serving stir in the fresh herbs.
Kind Permission © British Potato Council.
Once during Prohibition I was forced to live for days on nothing but food and water.
(W. C. Fields)
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