Normandy Pork Casserole with Apple Brandy

今日のディナーは、ル・クルーゼのサイトの「Normandy Pork Casserole with Apple Brandy」(カルバドス入りノルマンディー風ポークの煮込み)(正確にはカルバドスがなかったので、普通のブランデーを使いました)を作りました、初めてトライするレシピでした。

We cooked “Normandy Pork Cassrole with Apple Brandy” (although we used ordinary brandy as we didn’t have Calvados) using a recipe we used for the first time from Le Crueuset website.


We used pork shoulder but cut it larger than the recipe.  The amout of pork was about 500g, which is a little less than a half, but we used about 2/3 of everything else (because if we halved them the liquid will not have covered the pork).  We used a small amount of double cream as we didn’t have creme fraîche, but it was very tasty.  As we thought the apple will disintegrate into the sauce, we added some more slices about 15 minutes before it was done.  On the side we had sliced and boiled potatoes and green beans steam/stir-fried with garlic.  Potatoes went so well with the sauce.  We had it with bread, which was good, but rice would have worked really well, too.  We didn’t put in a lot of cream as the thickness was provided by a mixture of corn starch and water, so it wasn’t very heavy.  The recipe doesn’t tell you the oven temperature, but it’s supposed to be 170C (150C with fan).







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