Elizabethan Pork
Well, maybe not that old, but a good party dish, eaten with a fork.
- 1 200g (3lb) leg of pork or any lean pork
- 2 onions
- 1 head celery
- 200g(8ozs) apricots
- 100g(4) raisins
- 1 lemon
- 1 orange
- 25g flour
- 2 cox’s apples
- 100g(4) dates
- 1tbsp honey
- 4 tbsp oil, 1/2 bottle red wine
- 1 sprig marjoram, thyme, sage, rosemary
- 1tsp nutmeg
- 1tsp black pepper
- 1tsp curry powder
- Salt
- Garnish: 3 oranges and nuts
Cut meat into cubes and fry in hot oil.
Fry sliced onions return to pork pan and sprinkle with flour.
Add herbs and spice.
Shred celery and add with apricots, dates and sliced apples.
Grate rind from citrus fruits and add with fruit cut into segments.
Add raisins.
Transfer to casserole and cover with wine.
Cook 2 1/2 to 3 hrs at 160°C, 320°F or Gas Mark 2
Remove herbs in fresh and tied.
Serve with chopped nuts and orange segments.