Hello there. Here's a Medieval Spiced Pork recipe from my Meat & Two Veg recipe book by Fiona Becket.
The ingredients:
900g pork (cubed)
1 large onion, roughly chopped
2 large cloves of garlic, crushed
1 tsp fresh rosemary
1 heaped tablespoon of plain flour
1 tsp of ground ginger
1 tsp ground coriander
1 tsp of paprika
half tsp ground cinammon
1 bulb of fennel, trimmed and sliced
125g dreid apricots
300 ml red wine
1 tbsp honey
juice of half an orange
olive oil
salt and pepper to taste
1. Brown the pork on the hob in a large pan for 10 minutes and then remove to a large casserole dish.
2. Add a little more oil to the large pan and fry the onion for about 5 minutes. Then add the garlic, rosemary, flour, all the other spices and stir well.
3. Add the fennel, apricots, wine, honey and ornage juice and then, mixing well, bring to the boil.
4. Now pour the sauce from the large pan into the casserole dish with the pork in it. Cover and transfer to a low oven, pre-heated to around 160 degrees and then cook on a slow heat for about 1.5 - 2 hours (temp may vary to your own timescales and ovens).
5. After about an hour, give it a stir and add some salt and pepper to taste.
6. Serve with some mashed potatoes and peas!
Bon appetit.
