Pork & parsnip cobbler

Recipe uploaded by

Tony Tobin

3 ratings

Recipe by Tony Tobin

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1. 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.
2. 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.
3. Meanwhile, 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.
4. 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.
5. 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.
6. Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

Freezing

Make the pork and parsnip cobbler up to the end of step 5. Double wrap in its dish in cling film and freeze for up to 2 months. The evening before serving, put the frozen cobbler into the fridge and leave to thaw overnight. Continue from step 6.

Per serving

825 kcalories, protein 31g, carbohydrate 49g, fat 29 g, saturated fat 10g, fibre 7g, salt 0.88 g

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• Lynsey

  31 October 2007

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• Carol

  08 December 2007

  Carol rated and commented on this recipe

  

  Enjoyed the selection of herbs especially the lovely licorice fennel but the addition of curry in this dish was not to my taste. I also found that the completed dish turned out to be too dry as all the tasty liquer evaporated in the cooking! Maybe herb dumplings would have been a better idea to complete this dish. It would have cut down on the cooking and waiting time for the dish to cool.

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• Tina

  22 February 2008

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Ingredients

• 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

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 45 1 hr

Cook min 2 hrs 15 mins

Can be frozen at end of step 5

Ingredients

• 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

Per serving

825 kcalories, protein 31g, carbohydrate 49g, fat 29 g, saturated fat 10g, fibre 7g, salt 0.88 g

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