Potted Pork with Chestnuts and mushrooms
with Warm Apple and Date Chutney

Servings: 4

Level of difficulty: easy

Preparation Time: 20 mins

Cooking Time: 1 hour

Ingredients:

1lb (450g) minced pork
1 medium leek, finely chopped
2 garlic cloves, finely chopped
1 tbsp thyme leaves and the grated zest of ½ lemon         
Small handful of parsley, finely chopped
2 tbsp sherry
Salt and fresh ground black pepper
Freshly grated nutmeg
8ox (225g) unsmoked streaky bacon, rind removed
4oz (100g) chestnut mushrooms and 2oz (50g) cooked chestnuts, sautéed in a 1oz (25g) butter for 5 minutes.



Method

Preheat the oven to 170c  Mk 3

In a large bowl, mix together the pork, leek, garlic, thyme, lemon zest, parsley and sherry. Season well with salt and freshly ground black pepper and add a grating of fresh
nutmeg.

Stretch the bacon with the back of a knife and use it to line a ceramic dish, making sure to leave some bacon hanging over the edge. Spread half the pork mixture evenly across the bottom. Spoon the chestnut and mushroom mixture along the middle of the pork but not near to the edge.

Top with the remainder of the pork. Press down firmly, making sure it is all tightly packed and then fold the bacon over the top and tuck in.

Cover the pot with some greaseproof paper then some foil and stand in a roasting tin. Fill the roasting tin half way up with some hot water and place in the oven for 1 hour, until hot in the centre and firm to the touch. Remove from the oven and leave to cool.

To serve, scoop directly out of the ceramic pot with a spoon and accompany with warm bread or toast and mixed green salad. You can also  remove the potted pork and slice with a sharp knife into even slices.

Serve with

Warm Apple and Date Chutney

2oz (50g) butter
1 large onion – chopped
1 large cooking apple – peeled and chopped
1 large eating apple – peeled and chopped
2oz (50g) chopped fresh or dried dates
Balsamic vinegar and dark brown sugar to taste
Salt and pepper

Melt the butter in a saucepan and add the onions – cook gently for 5 minutes.

Add the apples and dates and cook for 10 minutes over a gentle heat.

Add the balsamic vinegar to taste – it has to have an equal sweet and sour taste, so keep adding in small amounts until you get this.  Try 1 tablespoon of vinegar to 1 desert spoon of sugar to start with.

Season and serve warm with the potted pork.