Pork and Apple Casserole

The Bramley is rightly recognised by professional chefs and home cooks alike as the best apple for cooking. Grown only in Britain, the Bramley’s unique qualities make it a versatile and much-loved ingredient. Bramley apples contain a higher acid content and lower sugar levels to produce a stronger, tangier tasting apple that retains its flavour when cooked.

Texture is also important and Bramleys are again unique in producing a ‘melt in the mouth’ moist texture when cooked, while dessert apples can produce a chewy, dissatisfying texture because they contain up to 20% more dry matter than the Bramley.

I was challenged to come up with a recipe using the Bramley and chose to make a slow cooker pork casserole.

Ingredients:

• 500g diced topside of pork
• 2 x large apple, sliced
• 4 x Shallots
• 2 x chopped Carrots
• Half a diced Swede
• 1 sage leaf (or dried sage)
• Salt and Pepper
• 250ml cider
• 1 tsp wholegrain mustard (optional)
• Sweet Potato
• Fresh Coriander to garnish (optional)

Method:

1. Heat oil in a pan and and add the pork cubes and stir until just browned.
2. Add the pork to a slow cooker, along with the apples, carrots, shallots, sage, cider and mustard
3. Cook the stew on low for six to eight hours. Do not stir or lift the lid.
4. Once cooked, peel, chop and boil the sweet potato and mash once cooked. Sprinkle some dried sage for added taste
5. Serve

It is a really quick and simple recipe to pop on in the morning before work and come home to in the evening.

To view more exciting recipes, visit www.bramleyapples.co.uk and check out this recipe for Mushroom Pork Chops from my friend Clare