Meats Recipes -  Pork and Mushroom Carbonnade Recipe

Ingredients

Serve 4-6

• 3 tablespoons sunflower oil

• 2 large onions, sliced

• 175 g/6 oz button mushrooms, quartered

• 750 g/1 1/2 lb boneless pork, trimmed and cut into bite-sized pieces

• 1 1/2 tablespoons plain flour

• 300 ml/1/2 pint light ale

• 300 ml/1/2 pint Chicken Stock

• 2 teaspoons soft light brown sugar

• 50 g/2 oz butter, softened

• 1 1/2 teaspoons French mustard

• 40 g/1 1/2 oz Cheddar cheese, grated

• 1 tablespoon chopped parsley

• 8 slices of French bread, about 2.5 cm/1 inch thick

• salt and pepper

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Method:

1. Heat 2 tablespoons of the oil in a flameproof casserole. Add the onions and mushrooms and fry over a low heat for 5 minutes. Remove from the casserole with a slotted spoon and set aside on a plate.

2. Heat the remaining oil in the casserole. Add the pork and fry over a moderately high heat, stirring, until the meat is sealed and browned on all sides.

3. Stir in the flour and cook for 1 minute. Stir in the ale and stock and bring to the boil. Remove the casserole from the heat and return the onions and mushrooms to it. Stir in the sugar and season with salt and pepper to taste.

4. Cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 1/4 hours. Remove the casserole from the oven.

5. Mix the butter, mustard, cheese and parsley in a bowl and spread over the slices of French bread. Arrange the bread slices, cheese side up, on top of the casserole.

6. Press the slices down into the gravy (they will rise again during cooking). Return the casserole to the oven and cook, uncovered, for a further 30 minutes, until the bread topping is melted and golden. Serve at once.