madeira braised pork with mushrooms and prunesrating:
from a Sainsburys magazine
1/2 tbsp olive oil
1.25kg pork leg joint
20g fresh rosemary leaves
2 cloves garlic, peeled and crushed
1 tbsp juniper berries
300g shallots, peeled
750g carrots, peeled and roughly chopped
500ml chicken stock
350g mushrooms, wiped
200g pitted pruntes
salt and black pepper
preheat oven to 190 / gas 5.
in a large casserole, heat oil, and brown meat on all sides for 5-10 mins. In a pestle and mortar, crush rosemary, juniper and garlic with seasoning. Remove pork from pan and coat in herb mix.
deglaze the pan with the madeir for 1-2 mins. Return the pork to the casserole on its side with the shallots, carrots and stock. Bring to a simmer, cover and transfer to the oven. Cook for 1 hour, then turn over the pork and add mushrooms and prunes. Cook for a further 1 hr 20 mins.
remove pork from casserole and allow to rest for 10 minutes. Carve and serve with mash.