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15 ml/1 tbsp plain (all-purpose) flour
A pinch of grated nutmeg
Salt and freshly ground black pepper
750 g/1.75 lb pork fillet, cubed
30 ml/2 tbsp oil
2 large parsnips, diced
0.5 turnip, diced
2 carrots, diced
1 onion, chopped
300 ml/0.5 pt/1.25 cups Chicken Stock
5 ml/1 tsp Worcestershire sauce
1 bay leaf
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Method :
Season the flour with the nutmeg, salt and pepper and toss the meat in the
flour. Heat the oil and fry (saute) the meat until browned on all sides,
then transfer to a casserole dish (Dutch oven). Add the vegetables to the
pan and fry until lightly browned, then add to the casserole dish. Pour
the stock into the pan, add the Worcestershire sauce and season to taste.
Bring to the boil, then pour it into the casserole dish and add the bay
leaf. Cover and cook in a preheated oven at 160°C/325°F/gas mark 3 for 1
hours until tender. Discard the bay leaf before serving. |