Recipe below the pic.
INGREDIENTS
Olive oil
500g brown mushrooms, sliced
500g exotic mushrooms
Sea salt and freshly ground black pepper, to season
15g butter
1,5kg shoulder of pork, cubed
2 red onions, sliced
10g fresh sage
3 garlic cloves, crushed
170ml cider
1,5 litres chicken stock
500ml cream
2 x 500g pack readymade potato gnocchi, cooked (Or homemade as I did, your choice)
Young spinach, to serve
Micro herbs, to serve
METHOD
Preheat the oven to 170°C.
In a 24cm Pot (I like cast iron like Le Creuset but anything works), sear off the mushrooms in 3 – 4 teaspoons of olive oil, seasoning to taste. Remove from the pan.
Sear the pork in butter until golden. Remove from the pan and set aside. Add the sliced onion, garlic, and sage and once softened, deglaze with cider. Once the alcohol has burnt off, add the stock and simmer for 10 minutes before adding the cubed pork and mushrooms back in.
Remove from the heat and place into the oven for 1 hour 30 minutes to 2 hours until the pork is tender. Add the gnocchi and cream to the casserole 30 minutes before it is ready to serve. Alternatively, cook the gnocchi separately by frying it in burnt butter, to serve along with young spinach and micro herbs.
INGREDIENTS
Olive oil
500g brown mushrooms, sliced
500g exotic mushrooms
Sea salt and freshly ground black pepper, to season
15g butter
1,5kg shoulder of pork, cubed
2 red onions, sliced
10g fresh sage
3 garlic cloves, crushed
170ml cider
1,5 litres chicken stock
500ml cream
2 x 500g pack readymade potato gnocchi, cooked (Or homemade as I did, your choice)
Young spinach, to serve
Micro herbs, to serve
METHOD
Preheat the oven to 170°C.
In a 24cm Pot (I like cast iron like Le Creuset but anything works), sear off the mushrooms in 3 – 4 teaspoons of olive oil, seasoning to taste. Remove from the pan.
Sear the pork in butter until golden. Remove from the pan and set aside. Add the sliced onion, garlic, and sage and once softened, deglaze with cider. Once the alcohol has burnt off, add the stock and simmer for 10 minutes before adding the cubed pork and mushrooms back in.
Remove from the heat and place into the oven for 1 hour 30 minutes to 2 hours until the pork is tender. Add the gnocchi and cream to the casserole 30 minutes before it is ready to serve. Alternatively, cook the gnocchi separately by frying it in burnt butter, to serve along with young spinach and micro herbs.
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