Our tested Braised Pork Cookies: provencal, generous, and balanced with cream and nutmeg. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the cream and nutmeg elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the creme fraiche and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
A classic take on Halloumi Bites, built on white wine and shallot and finished the way we like...
French
Members
This French Broth leans on garlic and thyme to do the heavy lifting. We smoke the Chicken Thigh...
French The kind of French plate you make on repeat. cream and nutmeg, a proper roast, and a finish of...
French This French Chowder leans on garlic and thyme to do the heavy lifting. We smoke the Squash for...