800G PORK FILLET CUBED, 2 TBSP PLAIN FLOUR, KNOB OF BUTTER AND GLUG OF OLIVE OIL, 1 ONION CHOPPED, 2 CLOVES OF GARLIC CHOPPED, 2 COOKING APPLES PEELED AND SLICED INTO CHUNKS, 1 TBSP CHOPPED SAGE, 400ML VEGETABLE STOCK, 200ML MADEIRA (YOU COULD USE WINE OR PORT), SALT AND PEPPER
I AM VERY LUCKY TO HAVE AN AGA SO CASSEROLES ARE LITERALLY THE EASIEST THING IN THE WORLD TO DO. FIRSTLY PLACE THE CUBES OF MEAT IN TO A BOWL ALONG WITH THE FLOUR. MIX THE MEAT AROUND TO COAT IT WITH THE FLOUR. TAKE A LARGE HEAVY BOTTOMED PAN, ADD THE BUTTER AND OLIVE OIL AND HEAT GENTLY - WHEN THE BUTTER IS MELTED ADD THE MEAT INTO THE WARM PAN - YOU WANT THE MEAT TO BROWN ON THE EDGES SO IT SEALS - DON'T BE TEMPTED TO STIR IT TOO MUCH - ALLOW THE BOTTOM TO BROWN AND THEN TURN, KEEPING GOING UNTIL THE MEAT IS BROWNED ALL OVER - THIS SHOULD TAKE ABOUT 5 MINS - ONCE BROWNED REMOVE THE MEAT FROM THE PAN AND PUT TO ONE SIDE. IN THE SAME PAN ADD THE ONION AND GARLIC - COOK FOR 3 OR 4 MINS. LEAVE ON THE HEAT AND RETURN THE MEAT TO THE PAN, POURING IN HALF THE VEGETABLE STOCK AT THE SAME TIME - GIVE IT A STIR AND MAKE SURE YOU SCRAPE ALL THE DELICIOUS COOKING JUICES OFF THE BOTTOM OF THE PAN. BRING TO A SIMMER THEN ADD THE COOKING APPLES AND THE SAGE, AND THEN THE MADEIRA. SEASON. SLOWLY KEEP ADDING THE REST OF THE STOCK - STOP WHEN YOU FEEL THERE IS ENOUGH JUICE. BRING TO THE BOIL, THEN PLACE A LID ON THE PAN AND PUT IN THE OVEN AT ABOUT 120C FOR AS LONG AS YOU CAN - MIN 4 HOURS.