Trebs Comfortcook Mode D'emploi page 76

METHOD
Heat the oil in the Tajine and brown the meat, sprinkle the flour over the top, add the bacon and
onion and brown gently. Season, add the honey, wine, water and herbs then cook with lid on for
2 hours using the simmer function.
APPLE, PORK AND PRUNE CASSEROLE
Preparation time: 25 minutes
Cooking time: 2 hours
SERVES 4
INGREDIENTS
2 tbsp vegetable oil
2 small leeks (around 400g)
4 four-quarter chops
35 g plain flour
1 L chicken stock
½ cup long grain rice
600 g apples, thickly sliced
170 g seeded prunes
2 tbsp coarsely chopped fresh sage
METHOD
Heat of the oil in the Tajine and saut the leeks. Remove from the dish. Trim the fat and bone
from the chops, cut the pork into chunks, toss in the flour and shake of excess flour. Heat the
remaining oil in the Tajine and brown the pork. Add the leeks and stock to the pork and cook
with lid on for 1 hours using the simmer function. Remove the lid and skim of any fat. Stir in rice,
apple, prunes and the sage. Cook with lid on for a further 1 hour. Serve sprinkled with remaining
sage.
CHINESE-STYLE PORK RIBS
Preparation time: 25 minutes
Cooking time: 2 hours
SERVES 4
INGREDIENTS
1 kg pork spare ribs
2 tsp dry mustard powder
1 tsp salt
2 tbsp oil
300 ml dry white wine
1 tbsp white wine vinegar
1 tbsp tomato puree
2 tbsp runny honey
2 tbsp soy sauce
1 tsp ground ginger
½ cup water