PIGS FRY
Source of Recipe
the web
Recipe Introduction
To serve 2 people
List of Ingredients
400 gms diced pork
� 50 gms diced pigs kidney
� 50 gms diced pigs liver
� 1 large onion
� 1 tbs seasoned flour
� 1 pint of good stock
� 1 tbs oil or lard
Recipe
Heat oil or lard in a casserole; shake pork & offal in a bag with the seasoned flour & then brown well in the casserole & remove to a plate. Slice the onion & fry in the casserole to lightly brown it , then add back the pork & offal ,just cover with the stock ,bring to a simmer & put into a low oven -140 C or the bottom of an AGA for 90 minutes.
In the meantime make sage dumplings
� 250 gms self raising flour
� Pinch of salt
� 110 gms suet
� 5 tbs cold water
� 1 tsp chopped sage
Sift flour & salt into a bowl, mix in the suet & chopped sage, add water & knead to a soft dough .Shape into dumplings with floured hands .
To finish the fry raise oven to 180 C (or top of AGA) remove casserole lid, drop in the dumplings & cook for a further 20 minutes or until the dumplings are nicely browned.
One of our customers gave us this red cabbage recipe, which would make a good accompaniment:
� 300 gms finely sliced red cabbage
� 30 gms onion chopped
� 10 gms sugar
� 20 gms butter
� 60 gms blackcurrant jelly
� 1 tbs cassis
� 2 juniper berries crushed
� � cinnamon stick
� Salt to taste
Caramelise the sugar in a casserole, stir in the butter, stir in the cabbage & onion, add 30 ml water & rest of ingredients. Cover & cook well (3 to 4 hours) in a low oven. Freezes well!
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