Inspired by Nigel Slater … and because leeks are in season and we love leeks!
We made this last night for Julie’s parents, and after a weekend up in Belfast; a success as it was creamy and flavoursome and had a great freshness from the peppercorns.
So if you’d like to try for yourself:
- Turn on oven to 150°C
- Trim 650g leeks, wash and slice into 2cm slices. Warm 40g butter in a large, heavy based casserole dish. Add leeks and cook, covered for 10 to 15 minutes until tender. Lift out leeks and set aside.
- Heat up pan again until hot and then add 500g cubed pork. Colour lightly on all sides and then remove and add to leeks.
- Halve or quarter 500g mushrooms and add to the same casserole dish and fry until golden – add a little extra butter if you need as we did.
- Return leeks and pork to the casserole and scatter 1 tablespoon plain flour and cook for a minute or two.
- Slowly add 500ml hot stock (we used chicken) and then stir in 2 bay leaves and season generously with salt & pepper.
- Bring slowly to the boil, cover and transfer to oven. Cook until tender for about 60 minutes.
- Chop a small bunch of parsley and stir into casserole with 4 teaspoons of green peppercorns in brine (rinsed) and 140ml double cream.
- return to oven for a further 5 minutes.
- Serve with unbuttered potatoes and a little veg and enjoy 🙂
yes and we loved it Julies Mum+Dad