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Posts Tagged ‘pint water’

What you need:

2tsp vegetable oil
18 0z /500g lean pork chunks (such as leg or shoulder)
1 large onion, chopped
2 garlic cloves, crushed
2 carrots, sliced
8 oz  / 227 g  swede, chopped
8 oz / 227 g potatoes, chopped
1 pork or vegetable stock cube
¼tsp ground ginger
2tsp dried mixed herbs
2tsp cornflour, blended with 2tsps of water
Chopped fresh parsley or coriander, to garnish
Salt and freshly ground black pepper

3/4 pt / 450ml water

What you do:

Preheat the oven to 190C/ 375F /gas 5.
Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the pork chunks, letting them sear and brown before turning them over. Cook for 3-4 mins until browned on all sides.

Add the onion, garlic, carrots, swede and potatoes, stirring well. Pour in the water. Bring up to the boil, then crumble in the chicken stock cube.  Stir in the ginger and mixed herbs, then cover with a tight-fitting lid. Transfer to the oven and bake for 1 hr.

Stir the blended cornflour, then add it to the casserole, stirring until thickened. Cook for 2-3 mins. Serve, garnished with chopped fresh parsley or coriander.

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What you need:

9 small red apples
wooden skewers
1lb /450g sugar
1/4 pt /150ml water
1 oz /30g  butter
1 tbsp glucose
3 drops red food colouring

What you do:

Wash and dry the apples thoroughly. Impale them on the skewers.

Place sugar and water into a saucepan, stir over heat until the sugar is dissolved. Add butter and glucose, cook rapidly, without stirring until it reaches 150 C or is at hard crack stage.

When mixture stops bubbling, add the red food colouring.

Stand the saucepan in a large bowl of hot water to prevent the toffee from setting. Dip apples into the toffee to coat thoroughly. Stand upright (apple down) on a greased tray to set.

When cold wrap in cellophane or greaseproof paper.

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