Wednesday, July 2, 2008

Pork Crumble

Pork Crumble
Serves 4

For the filling

1 green dessert apple, plus extra apple slices, to garnish
1 tablespoon freshly squeezed lemon juice
1 tablespoon vegetable oil
450g/1lb minced pork
1 onion, sliced
25g/1oz plain flour
150ml/5fl oz milk
150ml/5fl oz vegetable stock
50g/2oz broccoli florets
50g/2oz canned sweet corn kernels, drained

For the topping
50g/2oz instant oatmeal
50g/2oz plain flour
15g/1?2oz butter
25g/1oz Red Leicester cheese, grated

• Preheat the oven to 180°C/350°F/Gas mark 4.
• For the filling, peel, core and dice the apple, and toss in the lemon juice (do not cut the apple slices until ready to garnish).
• Heat the oil in a large pan and fry the pork for 5 minutes. Add the onion and continue to fry for a further 3 minutes. Stir in the flour and cook for 1 minute. Pour in the milk and stock and bring to the boil, stirring all the time. Add the broccoli, sweetcorn and diced apple. Spoon the mixture into four individual ovenproof dishes.
• For the topping, mix together the oatmeal and flour, then rub in the butter using your fingertips until the mixture resembles coarse crumbs.
• Spoon the topping onto the pork mixture, and press down using the back of a spoon. Scatter the cheese over the top, and place in the oven. Cook for 45 minutes. Garnish with slices of apple and serve at once.

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