Firstly, brown the pork pieces in a heavy based casserole or fry pan in oil. transfer pork to a plate.Add onion and celery to pan and cook until soft and onion is just translucent.
Add the stock to the pan, stir well to scrape up all the pork brownings.
Add cream, stir well and place pork and any juices back into pan.
Cover and cook until pork is done and sauce has started to thicken approx. 7 - 10 mins
Plate and serve with your choice of vegies.
We had these,
The potatoes were boiled in salted water until just soft, drained and returned to the heat for a few seconds to dry off.Pour over the herbs & olive oil that have been whizzed together in a mini blender.
The carrots were also boiled in salted water, drained and returned to the heat with a little maple syrup poured over and allowed to reduce and caramelise.
The freshest of fresh purple and green beans, grown by a neighbour, along with the brocolli, were steamed over the carrots and served just as they were.We had our No. 1 Grandson for dinner last night, he was quite entranced with the magic of beans that change colour when cooked.
Pork and Celery Casserole Serves 4
1kg pork fillet, trimmed and cut into serving sized pieces
2 - 3 sticks celery, sliced thickly
1 onion coarsley chopped
1 teaspoon olive oil
150 mls stock or water
100 mls cream
salt and pepper.
This recipe is also successful using a 1kg piece of loin pork, but the liquid needs to be increased by adding another 150mls of stock or white wine, increase the cream to 150mls and cook in a covered casserole in moderate oven for approx. 40 mins.
