Slow cooked pork fillet with chestnut mushrooms, thyme and sage in a thick cider sauce not only smells delicious when being cooked, but tastes amazing. Don't worry this dish is suitable for children as the alcohol is cooked out in the process, but leaves the wonderful sweet taste that compliments the pork wonderfully. Serve with buttery mash, cauliflower cheese and greens.
OK, well this didn't work for me and I can only imagine that my slow cooker must work very differently. After 3 hours on High with only 1 litre of cider, it was looking OK so in went the mushrooms. After another hour on Low the mushrooms looked pretty much unchanged so I went back up to high for the final hour with the cornflour. After 5 hours I had crunchy mushrooms floating around in a litre of cider. No sign of thickening. Basically I had to take the cider and mushrooms out of the slow cooker and put them in a pan. I boiled it vigorously until the mushrooms were soft before lifting them out. Then I had to continue to boil to reduce by half and add another two tablespoons of corn flower to thicken the sauce and a tablespoonful of sugar to take the acidic taste off. So I don't know what went wrong but I got there in the end. - 19 Jan 2015