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Country Pork With Parsley Cobbler

Healthycooking's picture
Ingredients
  Boneless pork shoulder 1 Pound, diced (450 Gram)
  Swede 1 Small, diced
  Carrots 2 , sliced
  Parsnips 2 , sliced
  Leeks 2 , sliced
  Celery sticks 2 , sliced
  Beef stock 1 1⁄4 Pint (750 Milliliter / 3 2/3 Cups, Boiling)
  Tomato puree 30 Milliliter (2 Tablespoon)
  Chopped fresh parsley 30 Milliliter (2 Tablespoon)
  Pearl barley 2 Ounce (50 Gram / 1/4 Cup)
  Celery salt To Taste
  Black pepper To Taste
For topping
  Plain flour 5 Ounce (150 Gram / 1 Cup)
  Baking powder 5 Milliliter (1 Teaspoon)
  Low fat fromage frais 90 Milliliter (6 Tablespoon)
  Chopped fresh parsley 45 Milliliter (3 Tablespoon)
Directions

1. Preheat the oven to 180°C/350°F/ Gas 4. Fry the pork without fat, in a non-stick pan until lightly browned.
2. Add the vegetables to the pan and stir over a medium heat until lightly coloured. Tip into a large casserole dish, then stir in the stock, tomato puree, parsley and pearl barley.
3. Season with celery salt and pepper, then cover and place in the oven for about 1-1 1/4 hours, until the pork and vegetables are tender.
4. For the topping, sift the flour and baking powder with seasoning, then stir in the fromage frais and parsley with enough cold water to mix to a soft dough. Roll out to about 1 cm / 1/2 in thickness and cut into 12-16 triangles.
5. Remove the casserole from the oven and raise the temperature to 220°C/ 425°F/Gas 7.
6. Arrange the triangles over the casserole, overlapping. Bake for 15-20 minutes, until well risen and golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Dish: 
Curry
Interest: 
Holiday, Healthy
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
3

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