pork and spinach pots with a brioche crust

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Cooking receipe to make pork and spinach pots with a brioche crust under category Aga Recipes. You may find some video clips related to this receipe below.

pork and spinach pots with a brioche crust

50g ready to eat dried apricots

125g onions

1 tbsp oil

2 garlic cloves

450g minced pork

1 level tsp ground cinnamon

2 level tsp ground coriander

3tbspn worcestershire sauce

300ml tomato juice

1 beef stock cube

1 level tbspsundried tomato paste

salt and freshly ground black pepper

50g slice of brioche loaf or roll

50g emmenthal or gruyere cheese

2 level tbsp choppedfresh chives

300g frozen leaf spinach thawed

15g butter

30ml double cream

grating of nutmeg

thyme sprigs and crushed black peppercorns to garnish

Finely chop the dried apricots; roughly chop the onions.

Heat the oil in a medium sized covered saucepan or flameproof casserole with the onion and crushed garlic on the simmering plate for 3 to 4 minutes or until beginning to soften.

Uncover add the mince transfer to the boiling plate and cook for 5 minutes stirring continuously or until the mince is golden brown.

Add the ground cinnamon and coriander then cook the mixture for 1 minute.

Add the chopped apricots worcestershire sauce tomato juice stock cube sundried tomato paste 150ml water and plenty of seasoning to taste.

Bring to the boll cover and transfer to the simmering oven for 1 hour.

Meanwhile roughly break the brioche up into coarse crumbs.

Coarsely grate the cheese and mix with the bnoche chives and plenty of seasoning.

Squeeze as much liquid as you can from the spinach.

Heat the butter in a shallow saucepan on the boiling plate add the spinach and stir with the cream until hot and wilted.

Season to taste with salt and pepper and a good grating of nutmeg.

Divide the spinach among four 200ml capacity ovenproof dishes spoon the pork mixture over and roughly sprinkle with the brioche crumb mixture.

Place on a baking sheet and cook on the grid shelf on the floor of the roasting oven for 10 minutes or until golden brown.

Garnish with thyme sprigs and crushed black pepper.

This is a good comfort dish for wintry weather. Try to buy the best quality mince you can find for a richer fuller flavour.

Serves 4

mustard and peppered beef stroganoff

PREPARATION TIME ~ A great dish ((youre suddenly (aced with unexpected guests. If you cant find shmake mushrooms use

I o MINUTES browncap or flat mushrooms instead.

COOking TIME IS MINUTES

350 g (17 oz) rump steak cut into thick FREEZING: SUITABLE ~ strips freshly ground black pepper IS ml (I level tbsp) mustard seeds roughly ground 125 g (4 oz) unsalted butter 275 g (8 oz) shiitake mushrooms quartered it large 60 ml (4tbsp)brandy

200 ml carton creme fraiche 5 ml (Itsp)anchovy essence 30 ml (2 level tbsp) wholegrain mustard 30 ml (2 level tbsp)choppedfresh tarragon pasta shapes such as (iorelli to serve roughly chopped chives to garnish

I Toss the steak strips in ground black pepper and mustard seeds. Heat 75 g (3 oz) butter in a heavybased frying pan on the boiling plate until hot and sizzling then cook the strips in three batches each for I2 minutes. Remove from pan and keep warm in the simmering oven.

2 Heat the remaining butter and cook the mushrooms on the simmering plate for 23 minutes. Add the brandy and bubble for I minute then add the creme fraiche and bubble until syrupy. Stir in the anchovy essence wholegrain mustard and tarragon. Season with black pepper

3 Return the beef to the sauce and bring to the boil just before serving. Bring the pasta to the boil in a large pan of boiling salted water then cover and transfer to the simmering oven for the time given on the packet instructions. Serve with the beef garnished with chives.

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