French Pork Casserole
|Pork||1 Pound (450 Gram)|
|Oil||15 Milliliter (1 Tablespoon)|
|Grated orange rind||1 Small|
|Homepride red wine cook in sauce||13 1⁄4 Ounce (376 Gram)|
|Green grapes||3 Ounce (75 Gram)|
|Butter||2 Ounce, softened (50 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||2 Teaspoon|
Preheat oven to 190°C/375°F/Gas Mark 5.
Dice the pork and chop the celery.
Heat the oil in a shallow pan.
Add the pork and celery and cook for 8 to 10 minutes until the meat is lightly browned.
Drain off the excess fat and turn into a large lidded casserole.
Peel and slice the apple.
Add the apple, orange rind and the Red Wine Cook-in-Sauce to the casserole, stirring thoroughly.
Cover, place in the oven and cook for 1 1/2 hours, until the pork is tender.
Meanwhile halve the grapes and remove the pips.
Slice the French bread into 8 pieces.
Mix the butter, garlic and parsley together.
Spread the mixture over one side of each slice of bread.
Remove the casserole from the oven and uncover.
Increase the oven temperature to 200°C/ 400°F/Gas Mark 6.
Stir the grapes into the casserole.
Arrange the bread on top of the meat in an overlapping circle around the edges.
Return the casserole uncovered to the oven for a further 15 to 20 minutes, until the bread is crisp and golden brown.
Serve hot with fresh green vegetables.