Stewed pork and red grapes
Skill level: Bit of effort
Reminiscent of the retro dish ‘Chicken Veronique’, this fruity pork casserole is flavoured lightly with garlic, fresh herbs, white wine and juicy red grapes. It makes the perfect winter warming dish on those frosty evenings, which will fill the whole family up and the mix of delicious flavours should see empty plates. Serve over freshly cooked rice and accompany with a crisp salad.
- 600g pork fillet, trimmed
- Salt and freshly ground black pepper
- 30g plain flour
- 30g unsalted butter
- 2tbsp olive oil
- 1 red onion, finely chopped
- 1 clove garlic, crushed
- 150ml dry white wine
- 300ml pork or chicken stock
- 1 bay leaf
- 1tbsp each freshly chopped thyme and rosemary
- 180g seedless red grapes, washed
- 4tbsp double cream
- Fresh basil and chopped thyme to garnish
If you want to try the traditional chicken version, replace the pork with pieces of boneless skinless chicken, and use 2tbsp freshly chopped tarragon instead of the thyme and rosemary.
- Wash and pat dry the pork, then cut into 5cm thick pieces and place in a bowl. Season the flour and toss into the pork. In a deep frying pan with a lid, melt the butter with the oil until bubbling and then fry the pork for about 10 mins, turning occasionally, until golden all over.
- Remove with a slotted spoon and set aside. Gently fry the onion and garlic for 5 mins until softened but not browned and then gradually stir in the wine and stock. Add the bay leaf and chopped herbs and put the pork back in the pan. Bring to the boil, cover and simmer gently for 30 mins.
- Stir in the grapes and cream. Continue to cook for a further 5 mins until the pork is tender and cooked through. Discard the bay leaf.
- To serve, transfer the stew to a warm serving dish and serve immediately garnished with basil and thyme. Ideal accompanied with rice and salad.