Recipie advice

jamesb1239

Hi,

Just wondering if I could pick the brains of you culinary experts. In the oven at the moment I have (I got creative)
Pork Fillet
a cup full of cider
Chopped Tomatos
Chicken Stock
Garlic
Onions Tomato Puree

All combined and cooking like a casserole (probably is a casserole) my question is towards the end of the cooking time would it be safe and beneficial to add in some cream to give the sauce a nice rich and creamy taste or would it just make a mess and curdle?
If it is a good idea then what do I go for? Single, Double, Whipping? and even though Elmlea isnt 'real' cream would that be sufficient?

Thanks :beer:

wssla00

I would slow cook it all and then see how it looks. You can make a creamy sauce with the stock liquid cream and some roux, I do it a lot and it hasn't curdled. I have used single and double, whatever I have to use up I have used elmlea too...! Might be really rich though and need something like plain rice to tame it though!

Enjoy

PasturesNew

Shoving in some apples would be good for next time too.
Pork + cider + apples = win.

jamesb1239

I think i will just cross my fingers and hope for the best! I will add the cream in a little before I want the dish ready as i'm trying to hurry it as i was late putting it in... I think this is one recipie that I will have to play with when I have more time.

Thank you all :j

wiseways

You could stir in sour cream once it is cooked, just before serving. It will be delicious.:j:j:j There is a similar recipe cooked on hob which uses sour cream to finish off.

jamesb1239

And,........ it was absolutely delicious thanks guys

Stephen_Leak

For next time ...

PORK IN CIDER

I reckon that this recipe is little short of perfect. It uses just a few cheap, simple and readily available ingredients. It is easy to do. The long, slow cooking in the alcohol will tenderise even the toughest meat. I deliberately tested this recipe with the cheapest supermarket economy brand pork chops I could find and, as I lifted them out the dish, the bones fell off of the meat, it was so tender! It won’t burn to a crisp, if you leave it in the oven for few minutes too long. It even makes its own apple sauce. The gravy, made from the cooking juices, goes with the dish perfectly and also means that absolutely nothing is wasted. And there could even be some cider left over to drink with it.

Serves 2

INGREDIENTS

250ml of cider
1 apple
1 onion
2 pork chops or steaks
2 heaped teaspoons of gravy granules

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces.

Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top of the onion. Arrange the apple slices on top of the meat. Add the cider. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Remove the meat and apples.

Add the gravy granules to the cider and onion left in the dish. Stir thoroughly.

ADDITIONS & ALTERNATIVES

Any cheap cider (as long as it doesn’t have the word "white" in the name!) will do.

Use a cooking apple for preference, but an eating apple will do.

PS. Others have also mentioned adding cream to this instead of just gravy granules. I will try this next time and add it to the recipe. Now, you don't get feedback like that with Delia or Jamie!