Recipe: Pork and Parsnip Cobbler
- Details Category: Pork Based Published on Monday, 27 January 2014 18:00 Written by Super User :
- 6 tbsp vegetable oil
- 900g diced pork
- 2 small onions, finely sliced
- 1 tbsp plain flour
- 2 celery sticks, finely chopped
- 225g ready-to-eat dried apricots
- finely grated zest 1 lemon
- finely grated zest 1 orange
- 2 Cox's apples, peeled and chopped
- 3 garlic cloves, crushed
- 2 tsp each finely chopped fresh thyme, rosemary and sage
- good pinch of curry powder
- ½ tsp ground fennel seed
- ½ bottle red wine
- 600ml vegetable stock
- 650g parsnips
For the cobbler crust
- 200g self-raising flour
- 85g shredded suet
- 50g chilled butter, grated
- 3 tbsp chopped fresh parsley
- finely grated zest and juice of 1 lemon
- beaten egg, to glaze
For the filling
- Heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside.
- Add the onions to the pan and fry for 5-6 minutes until soft and golden.
- Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.
- Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices.
- Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender.
- Remove from the heat.
- Preheat the oven to 200C/Gas 6/fan oven 180C.
- Peel and cut the parsnips into 2.5cm/1in dice.
- Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot.
- Tip the parsnip chunks into the roasting tin and coat in the hot oil.
- Roast in the oven for 30 minutes until cooked through and golden brown.
- Drain and set aside.
- When the pork is tender, stir in the parsnips.
- Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.
For the cobbler crust
- Sift the flour and season.
- Add the suet, butter and parsley and lightly mix in with a fork.
- Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don’t knead the dough or it will become tough.
- Reduce the temperature to 180C/Gas 4/fan oven 160C.
- Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick.
- Cut the dough into rounds using a 7.5cm/3in pastry cutter.
- Re-roll the trimmings and cut out more rounds until all the dough is used up.
- Arrange the circles of dough so that they slightly overlap on top.
- Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.