1–2 tablespoons cold pressed canola oil
2 cups pulled pork
1 lb frozen baby squid
1 large onion, diced
2 garlic cloves in skins
1 carrot, chopped roughly
1 leek, cut into ¼ inch rings
1 head of celeriac
2 cups celery, cut crosswise into ½ inch pieces
1 tbs tomato paste
2 bay leaves
½ tsp cayenne or aleppo pepper
1 tsp celery seeds (optional)
1 tbs fenugreek
1 glass of white wine
salt and freshly ground black pepper
This is a surf and turf dish combining pulled pork and squid. However, it should be called two celery stew, because it is the celery that is a true star here. I got inspired with Gill Meller’s Bacon with cuttlefish, lemon, tomato & bay, yet what I ended up with, is something quite different. I included lots of celery taste here: one bulb of celeriac cut into 1 inch cubes and celery stalks chopped into chunks. Celery has enriched the dish with its out of this world flavor. It combines beautifully with the robust tastes of pulled pork and squid. The combination is very rich and utterly delicious.
Have prepared 2 cups pulled pork. Heat 2 tablespoons of the canola oil in a large heavy-bottomed casserole on a medium heat. Add the onion and garlic and cook for 4–5 minutes, until the onion is beginning to soften. Add the carrot, leek and celeriac and cook for a further 2 minutes, then add the wine. Bring to a simmer, reducing the liquid for 1–2 minutes, then add the tomato paste, bay leaves, allspice, fenugreek, cayenne and celery seeds. Add the pulled pork and squid with 2 cups of water and stir to combine. Put a lid on the casserole and place it in the oven for 1/2 hour or until the squid begins to get tender. Add chopped celery, mix everything and put back in the oven for another hour. Remove the casserole from the oven, lift the lid and give the stew a stir. Taste and adjust the seasoning, if necessary. Serve with chunks of bread and chopped celery leaves.
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