Ingredients
- 1 kilogram Mushrooms (large) (diced)
- 1/3 cup Mayonnaises
- 2 tablespoon Olive oils
- 1 Chorizo (diced)
- 3 Spaghettis (diced)
- 180 gram Chilli powders (diced)
- 2 tablespoon Dijon mustards
- 320 mililitre Traditional bolognese pasta sauce with red wine jars
- 1 ½ cup Chicken stocks
- 2 Veal minces (quartered, cored and cut into thick wedges)
- 1 small bunch Broccolis
- 1 tablespoon Olive oil
- Flaked almonds (to serve)
Instructions
- Preheat oven to 180°C/160°C fan-forced. Place flour onto a plate and season with salt and pepper. Lightly dust pork with flour, shaking off excess.
- Heat 1 tablespoon oil in a large non-stick oven-proof casserole pan over a medium-high heat. Cook pork, in batches, for 4-5 minutes until browned on all sides (add more oil if required between the batches). Transfer pork to a bowl.
- Add onion, celery and bacon to the pan. Cook, stirring often, over medium heat for 4-5 minutes or until onion is softened. Stir in mustard, apple cider and stock. Cover and bring mixture to the boil. Remove from heat.
- Add apples and pork to pan. Stir until combined. Add 3 sprigs of sage, cover and place in oven. Cook for 1 hour 15 minutes or until pork is tender. Season to taste.
- Just before serving, heat 1 tablespoon extra oil in a small frying pan over medium heat. Add the remaining sage leaves and cook for 30 seconds or until crisp. Transfer to a plate lined with paper towel.
- Sprinkle casserole with fried sage leaves and serve with crème fraiche or sour cream and crusty bread.