Olde English Pork and Prune - as Renee gave it to me
1 1/2 lbs diced stewing pork
18 prunes
2T red currant jelly
1 pint chicken stock
1 oz. seasoned flour
2 bay leaves
2 T oil
Soak prunes in chicken stock overnight, or just for the day.
Fry floured pork in oil 5-8 mins.
Drain prunes from stock, bring stock to boil, add pork, cover and cook for 1 1/2 hours on the "hob" (stovetop).
Add prunes and jelly, cook for a further 15 mins. (I add the prunes way before that.)
BAKED SWEET POTATO WITH LEMON AND MAPLE SYRUP (A bit different for Christmas)
ReplyDelete2 lbs white sweet potato (purple skin) preferably, or orange sweet potato.
3/4 cup maple syrup
3/4 cup lemon juice
2 tbls veg. oil
Mix together
Peel sweet potato quickly, before it oxidises
and cut into 1" rounds or chunks.
Steam until just soft.
Place into baking dish and pour over
mixture, coat well.
Place into a pre-heated oven at your normal baking temperature, turning over at least once.
Bake until most of the juices have been absorbed, or become sticky, about 3/4 hour. Be careful not to burn.
Serve as an accompaniment to a main meat dish, or as a main with a salad.
Bon appetit!
Di