Last week, we tried out TikTok’s viral ‘Twisted Bacon‘ trend, but this week we’re bringing you what could be bacon’s BOLDEST move yet! In celebration of Bacon You Crazy month, we’re trying out the coveted Woven Bacon Taco Shell…A thing of urban legend to some, but to us? A worthy challenge!
It doesn’t get much cheddar than this! Cook up our ULTIMATE Haggis & Macaroni Toastie recipe for an extra-special Burns Night snack… We promise it will make you melt!
We’ve added brand-new products to our supermarket stores throughout Scotland! From September 2021, you can sink your teeth into our all-new Veggie White Pudding, Bacon Medallions, and more. How about some Chicken Square Sausage if you’re feeling extra peckish?
A delicious combination of sweet and savoury – you can use dried apricots instead. For a less rich dish, replace the quantity of wine and cream with extra stock.
Put the pork in a bowl and toss in the flour and plenty of seasoning. Melt the butter with the oil in a large saucepan until bubbling and gently fry the garlic and onion for 5 minutes.
Add the pork with the flour, and continue to fry, stirring, for about 5 minutes until browned all over. Add the thyme and jelly.
Gradually stir in the wine and stock and then bring to the boil. Reduce the heat until the pork is barely simmering, then cover and continue to simmer for 1 ½ hours.
Stir in the prunes and cream, bring back to a gentle simmer and continue to cook, uncovered, stirring occasionally, for a further 30 minutes until the pork is tender.
To serve, ladle into warm serving bowls. Garnish with thyme and serve accompanied with green salad and crusty bread.
Share
French-style Pork with Prunes
A delicious combination of sweet and savoury – you can use dried apricots instead. For a less rich dish, replace the quantity of wine and cream with extra stock.
Prep time: 15 mins
Cooking time: 2h 10 mins
Serves: 4
ingredients
500g (1Ib 2oz) Simon Howie diced pork
2tbsp plain flour
salt and freshly ground black pepper
25g (1oz) butter
1tbsp olive oil
2 garlic cloves, peeled and finely chopped
1 large onion, peeled and sliced
1tbsp freshly chopped thyme or 11/2 tsp dried
1tbsp redcurrant Jelly
300ml (1/2pt) red wine
150ml (1/4pt) pork or chicken stock
150g (5oz) ready to eat pitted prunes
150ml (1/4pt) whipping cream
fresh thyme to garnish
Method
Put the pork in a bowl and toss in the flour and plenty of seasoning. Melt the butter with the oil in a large saucepan until bubbling and gently fry the garlic and onion for 5 minutes.
Add the pork with the flour, and continue to fry, stirring, for about 5 minutes until browned all over. Add the thyme and jelly.
Gradually stir in the wine and stock and then bring to the boil. Reduce the heat until the pork is barely simmering, then cover and continue to simmer for 1 ½ hours.
Stir in the prunes and cream, bring back to a gentle simmer and continue to cook, uncovered, stirring occasionally, for a further 30 minutes until the pork is tender.
To serve, ladle into warm serving bowls. Garnish with thyme and serve accompanied with green salad and crusty bread.