{"id":14710,"date":"2013-10-01T09:25:02","date_gmt":"2013-10-01T08:25:02","guid":{"rendered":"http:\/\/www.alananna.co.uk\/blog\/?p=14710"},"modified":"2013-10-01T09:27:07","modified_gmt":"2013-10-01T08:27:07","slug":"cobbling-together-dinner","status":"publish","type":"post","link":"https:\/\/www.alananna.co.uk\/blog\/2013\/10\/cobbling-together-dinner\/","title":{"rendered":"Cobbling Together Dinner"},"content":{"rendered":"

Seeing as I’m out of action training-wise<\/a> at the moment I decided to play in the kitchen yesterday and cook up a delicious hearty autumnal casserole with potato cobblers as a topping. It turned out to be really nice so I thought I’d share the recipe here as I made it up as I went along and its perfect now that the nights are closing in and we need some warming comfort food.<\/p>\n

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Ingredients<\/h2>\n

3 Pork Loin
\n1 tbsp Olive Oil
\n1 onion
\n2 leeks
\n2 sticks of celery
\n3 carrots
\n2 apples
\n200ml Apple Juice
\n200ml Chicken Stock
\n1 tin of chopped tomatoes
\n1tbsp of lemon juice
\n1tbsp Cornflour
\nSea Salt (Herb Sea Salt if possible)
\nBlack Pepper
\n1 tbsp Balsamic Vinegar
\n1tsp honey
\n350g potatoes
\n250g self-raising flour
\n100g butter (chilled and cubed)
\n125ml milk<\/p>\n<\/div>\n

Method<\/h2>\n
    \n
  1. Pre-heat the oven to 180\u00b0C<\/li>\n
  2. Chop the onion, leeks, celery, carrots and apple into rustic chunks and place into a large casserole dish.<\/li>\n
  3. Add the apple juice to the casserole dish<\/li>\n
  4. Heat the olive oil in a frying pan<\/li>\n
  5. Chop the pork into 2cm chunks, add it to the pan and fry until browned.<\/li>\n
  6. Place the browned pork on top of the vegetables in the casserole dish.<\/li>\n
  7. Return the frying pan to the heat and add the lemon juice, chopped tomatoes and chicken stock to the frying pan. Simmer for a few minutes then pour it over the vegetables and pork in the casserole dish.<\/li>\n
  8. Season with salt and pepper and place in the oven for 1.5 hours<\/li>\n<\/ol>\n

    While the casserole is in the oven you can make a start on the potato cobblers.<\/p>\n

      \n
    1. Peel and chop the\u00a0potatoes and boil for 15 minutes until they are soft.<\/li>\n
    2. Mash the\u00a0potatoes well and leave to cool<\/li>\n
    3. In a large bowl use your fingertips to work the butter and flour along with some coarse herbed sea-salt into a course breadcrumb texture. If you don’t have herbed sea-salt just use salt ad some dried herbs of your choice. Mixed herbs will be fine.<\/li>\n
    4. Add the mashed\u00a0potatoes and rub together with the flour and butter mix<\/li>\n
    5. Gradually mix in the milk until you have a soft smooth dough<\/li>\n
    6. Turn the dough out onto a well-floured surface and mould \/ roll into a thick cylinder about 25cm long and 5-6cm in diameter<\/li>\n
    7. Cut the\u00a0cylinder\u00a0into 10-12 disks and mould them into smooth cobbler shapes<\/li>\n<\/ol>\n\n\t\t