Pork Cobbler

image courtesy of gemini-dragon.com

For me cobbler dishes are the epitomy of winter food - the provide a very hearty meal experience, whilst also giving a comfort element. In particular this recipe provides maximum flavour through marinade and slow cooking, to give comforting texture and fully developed tones to leave you feeling comforted and fulfilled.

Provided specially for a Michael a good friend of mine, who will adore this recipe again and again.

Ingredients (serves 5)

For the marinade

4 Teaspoon of Crushed Black Peppercorns
1 Teaspoon of Sea Salt
1 Teaspoon of dried Oregano
1 Teaspoon of dried thyme
7 Cloves of garlic halved
5 Tablespoon of soft brown sugar
2 Table spoon of olive oil
1.5 table spoon of white wine vinegar

Combine dry ingredients in a blender. Add the oil and vinegar gradually, once the other ingredients are combined

1k Diced Pork
100g of pitted olives
10 Sage leaves
15 prunes pitted
75g of unsalted butter
3 Large onions finely chopped
3 Large carrots diced
300ml of stout or guiness
450ml of chicken stock
200ml of double cream
150g of dried apricots soaked

For the Cobbler crust

200g self-raising flour
85g shredded suet
50g butter
3 tbsp chopped fresh parsley
beaten egg , to glaze

The doing bit

Coat the pork in the marinade and leave overnight

Remove the meat from the marinade and dry

Sauté off the onions, once coloured remove from the pan, then seal off the meat

Place the onions and meat in a large oven tray together with the stock, stout, carrots, prunes, sage and olives.

Braise for two hours

In the meantime prepare the cobbler crust:

sift the flour and season. Combine the suet, butter and parsley and lightly mix together. Make a well in the middle of the mix, then add the lemon zest and juice and gently bring together to make a soft dough. If it is too dry, add a little cold water or milk, but don't knead the dough or it will become tough.

Roll out the dough on a floured surface to about 1/4in thickness. cut the dough into pieces the size of your dishes and set to one side,

Remove meat and most of the vegetables, blend the juices and strain add cream to the juices

Reduce the liquor by a third check the seasoning, glaze with butter

Combine with the meat and vegetables to this add the apricots  

Divide the mix into 5 pie dishes (or 4 if more appropriate). Top the dishes with the cobbler dough and brush with egg and milk mix. Return to oven at 180C until tops are golden brown and pork mix is piping hot.

Serve.