Dining · Food · Gluten free · Low Carb · Recipes · Slimmingworld

Pork, Apple and Creamy Mustard Cobbler

Waking up this morning with a covering of snow on the ground outside reminded me on days like this how lovely it is to have hot, filling, comforting and tasty traditional food made with good quality ingredients. I had a piece of pork loin in the fridge which had just defrosted and decided to make something a little different. Trying to source British Bramley baking apples during the lead up to Christmas is sometimes difficult and I must admit to have wandered around the shops in town trying to find some and tried two supermarkets before I managed to find some! The recipe is really quite simple and can be made in advance to reheat and serve later the same day.

As we all know Pastry is full of fat and carbs but using Lo-Dough instead in this way as works well and takes away some of the guilt and after dinner pie face! Using Lo-Dough as a crust or a cobbler works with many dishes not just this one. This recipe is meant to inspire you to go on to create your own recipes. The method in this recipe would even work well with chilli using the Lo-Dough rounds as dippers whilst eating!

Ingredients

2 pieces Lo-Dough – can be purchased here Low calorie bread alternative

400gm lean pork loin cut into small cubes

2 medium onions chopped

375gms British Bramley Apples peeled and cubed

1 tbsp wholegrain mustard

1 tbsp cornflour

1 440ml can cider – I used Strongbow.

1 stock cube

1tbsp dried sage

Salt and fresh ground pepper

Spray oil

You will need

2 oven proof pudding bowls

** Pre heat oven to Gas 5, Electric 190, Fan 170

Method

Spray a large pan with spray oil and add the onions. Sauté for apx 5 mins.

Add the pork and sage and continue to cook until pork is sealed and onions are translucent. Add the Apple and mustard and stir thoroughly.

In a small bowl mix a little of the cider with the cornflour until no lumps remain. Pour this, and the remainder of the cider into the pan, crumble oxo into the pan and bring to the boil stirring constantly. Reduce heat and cover with a lid. Cook for app 40 mins until the meat is tender, the onions are soft and it has formed a lovely thick stew. At this stage season with salt and pepper to taste.

Divide the stew between the two pudding bowls.

With a pastry cutter cut 12 rounds from the two pieces of Lo-Dough and arrange on top as per picture. Lightly spray with spray oil and season with fresh ground salt and pepper.

Cover loosely with foil and bake in the oven for apx 20 mins until the Lo-Dough is golden. Serve with carrot batons and broccoli or crushed boiled potatoes

If the dish has been made in advance you will need to cook for apx 45 mins. Make sure the foil completely covers the dish so the Lo-Dough doesn’t burn before the stew is piping hot. Remove the foil for the last few minutes to brown.

Nutritional information

510 cals per bowl (serves 1-2 per bowl)

Carbs 22gms

Fat 4 gms

Protein 23

Syns – whole recipe 20.5 syns

Serving 4 = 5.5 syns per person

Serving 2 = 10.5 syns per person

Please check your own syn values to protect your weight loss.

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