Pork & parsnip cobbler
- Tony Tobin
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Serves 8
Easy
Prep: 45 mins - 1 hr
Cook: 2 hrs and 15 mins
A star rating of 4.5 out of 5.21 ratingsRate
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Sweet parsnips work well with pork in this one pot autumnal warmer – it really needs little or no accompaniment
Freezable (Can be frozen at end of step 5)
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Ingredients
Nutrition
Units:
MetricUS
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6 tbsp vegetable oil
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900g diced pork
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2 small onions
finely sliced
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1 tbsp plain flour
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2 celery
sticks, finely chopped
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225g ready-to-eat dried apricot
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finely grated zest 1 lemon
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finely grated zest 1 orange
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2 Cox's apples
peeled and chopped
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3 garlic cloves
crushed
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2 tsp each finely chopped fresh thyme
rosemary and sage
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good pinch of curry powder
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½ tsp ground fennel seed
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½ bottle red wine
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600ml vegetable stock
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650g parsnip
For the cobbler crust
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200g self-raising flour
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85g shredded suet
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50g chilled butter
grated
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3 tbsp chopped fresh parsley
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finely grated zest and juice of 1 lemon
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beaten egg
to glaze
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Nutrition: per serving
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kcal825
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fat29g
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saturates10g
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carbs49g
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sugars0g
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fibre7g
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protein31g
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salt0.88g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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.
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step 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.
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step 6
Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.
RECIPE TIPS
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.
Recipe from Good Food magazine, November 2001
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A star rating of 4.5 out of 5.21 ratings
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