Inspired by Tim's holiday walking in the high Pyrenees here is a great Basque style recipe for Pork Cassoulet with windfall apples, cider and cream.
INGREDIENTS
Basque Pork in cider with chorizo, mild chillies and windfall apples
800 g pork steaks diced
500 ml cider
2 Tbs olive oil
1 onion chopped finely
2 apples cored, peeled and chopped
100 g chopped chorizo
2 mild chillies, seeded and sliced
2 garlic cloves
4 - 5 fresh sage leaves, or half a teaspoon of dried
80 g sultanas
100 ml double cream
salt and pepper to taste
METHOD
1. Put the pork in a dish and pour over the cider and leave for 90 minutes in a cool place
2. In a large lidded pan heat your oil, add onion, chorizo, garlic and chillies and cook gently for a couple of minutes
3. Add the pork steaks and cider it was marinaded in and bring to the boil
4. Add the sage and apple and simmer for 30 minutes on a low heat
5. Add the sultanas, cover and simmer for 15 minutes
6. Stir in the double cream and cook for 2 - 3 minutes, add seasoning to taste
Weschenfelder Top Tip: Serve with salted potatoes.