Recipes

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Apricot & Passionfruit Trifle

Pork Ragu With Garlic Mash

Serves 6

1 tblspn olive oil 1 tblspn butter 1.5 kg pork - cut into cubes 2 brown onions - roughly chopped 2 cloves garlic - crushed 1 carrot - peeled and cut into 1cm pieces

2 dried bay leaves 1/2 cup dry red wine 2 cups tomato pasta sauce (or use tinned crushed tomatoes and a little tomato paste) 2 cups chicken stock salt & pepper to taste

Method

Heat the oil and butter in a large pan, then brown the pork, in batches if need be, then remove. (Don't overcrowd the pan or you will 'stew' the pork.)

Add the onions & garlic and cook for a few minutes until softened. Add the carrots & bay leaves and continue to stir for a few more minutes.

Add the wine & tomato sauce (or tinned tomatoes & paste) and bring to boil.

Return the browned pork and mix through.

Cover and reduce the heat and simmer for 1 hr or 1hr 15 mins or until the pork is cooked and tender, stirring occasionally.

Thicken with a little cornflour & water if needed.

Serve with Garlic Mash – it's delicious


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