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Intro-film: Remarkable middleages
29.11.2011Music that will make the ears tingle! In this film, Paul Van Nevel is talking about the programme Opzienbarende middeleeuwen (remarkable middleages), which he will perform with us from 2 to 9 December. To get into the mood, you can also try our medieval recipe for pork stew.
NKK Opzienbarende Middeleeuwen from Benchmark on Vimeo.
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- 1.5 kg pork shoulder
- 25 dried apricots
- 100 g currants
- 5 shallots
- 1 tablespoon honey
- 1 teaspoon chopped fresh mint
- 1 teaspoon cumin
- 1 teaspoon chopped dill
- 1 teaspoon crushed white peppercorns
- 3 cups strong red wine
- 1.5 cup apple cider vinegar
- ¾ liter chicken stock
- salt and pepper
- some butter and oil
Soak the apricots a day in advance in water.
Marinade the currants, honey, cumin, dill, crushed peppercorns and mint in the red wine.
Put 60g of butter together with a little oil in a pan and fry the pork meat until it is golden brown. Remove the meat from the pan and keep warm in a dish with aluminium foil on top.
Pour most of the pork fat from pan.
Add the vinegar and the chopped shallots, let it simmer until almost dry, and stir well with a wooden spoon to loosen the pieces stuck on the bottom.
Add the stock and return the meat to the pan.
Add the apricots and currants with their marinade.
Add salt and pepper to taste, and bring to a boil. Put the lid on the pan (slide a sheet of aluminium foil under the lid) and put it in the oven at 150 ° C, and let stew for 2.5 hours.
Serve with mashed potatoes.
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