My blog entry this evening may be brief, but the rustic style Caramelised Fennel and Apple Pork Goulash that my family and I devoured for dinner was brilliant! I was impressed and relieved it turned out so well, especially since I was flying by the seat of my pants during the preparation time as I pretty much made the recipe up as I went along.
I can’t wait to make this dish again because I am so looking forward to eating it once more. Next time, I am going to make a double batch and freeze half as a stand-by meal for a super busy day.
This is essentially goulash with a twist. The flavour is rich and refreshingly different from my usual goulash which features paprika, rosemary or bay leaves. The Caramelised Fennel and Apple Pork Goulash has hints of sweet apple and fresh fennel, but also a moist and palate pleasing tender texture. Teamed with Orange and Turmeric Rice and Greek style yoghurt, this evening’s dinner was a hit with EVERYONE in the family, even Luka my almost 4 year old who is at times a little cautious when faced with new flavours. He was the first one to ask for seconds.
Caramelised Fennel and Apple Pork Goulash to adequately feed 8 people
Ingredients
Extra virgin olive oil
50 g unsalted butter
2 cloves garlic crushed
1 large Spanish onion finely diced
1 large fennel bulb diced into 2cm pieces
1 large apple – Whatever you have in the fruit bowl is fine; I used a Granny Smith variety. Peel and dice into 1cm squares.
2 medium carrots, finely diced
Half a bunch of fresh coriander leaves finely chopped (about 1/2 a cup)
1 tablespoon balsamic vinegar
1 heaped teaspoon sea salt
1.6 kg pork fillet diced into 2cm squares
1.5 tablespoons of plain flour
500 – 600 ml chicken stock
In a large, heavy based pot over a medium heat melt the butter with the olive oil. Add the garlic, onion, fennel, apple, carrots, sea salt, coriander and balsamic vinegar. Saut̩ for 12 Р15 minutes until the mixture becomes glossy, aromatic and softens. You may need to reduce the heat slightly if it starts to stick. Once all this has saut̩ed adequately, remove from the pot into a clean bowl or large plate.
Add another splash of olive oil and brown the diced pork fillet in 2 lots, sprinkling with the plain flour each time. The pork will turn from a deep pink colour to an opaque creamy hue.
Once the pork has been browned, add everything back into the pot, along with the chicken stock. Bring to the boil briefly then immediately reduce the heat to the lowest setting and simmer for 45 minutes. This doesn’t take long to cook because the cut of pork used is pork fillet which is lean, sweet tasting and speedy.
Serve with the following side dish of Orange and Turmeric Rice also to feed 8 people
Ingredients
4 cups of long grain rice
5 – 6 shakes of ground turmeric
30 g unsalted butter
Juice of an orange
Put all of the ingredients with the exception of the orange juice, into a rice steamer. if you don’t have a rice steamer then use the stove top absorption method (1 cup of rice to 1.5 cups of water). Once the rice is ready, squeeze over the OJ and fluff up with a fork.
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