IT’S still a bit cold out there and our evenings, although there is a very small stretch evident, are still solid in the depths of Winter. The evening meal, considered as the main meal to most, gathers the masses to eat at table and slaving after a day’s work is not always the favoured task of most. However, you can still produce hearty fare without the long kitchen slog. Try this quick casserole style dish and enjoy.
WHAT YOU NEED
300g pork or venison fillet
2 onions
2 carrots
1 small parsnip
Half a fennel bulb
2tbsp oil
50ml water
50ml apple or orange juice
pinch of ground pepper
1tsp salt
1tbsp sugar
Pearl barley or boiled baby potatoes
WHAT TO DO
If you are serving the pearl barley or the potatoes, start by cooking either. Meanwhile cut the meat into thin strips and fry for a few minutes until it starts to colour. Remove from the pan and set aside.
Peel all the vegetables and thinly slice. Heat the rest of the oil in the pan and fry the vegetables for five minutes, do not let them brown.
Return the meat to the vegetables and add the water and juice. Simmer for five minutes. Season with pepper, salt and sugar. Taste and allow to simmer again for two to three minutes. Sprinkle with chopped cashew nuts on top just before serving with either the pearl barley or potatoes.
