AFELIA – a stew of pork and potatoes
This is a popular dish in Cyprus, the ingredients of which are all widely available in the UK. In the 20 or so years I was putting out recipes in my columns this one occurred every five years or so (show me a cookery writer who doesn’t regurgitate his or her recipes now and then). I didn’t always use my favourite headline for this one, though: “How to make a success of Afelia”. It’s a tolerant dish for lunches or dinners where time is not of the essence.
Ingredients for four servings
450 g of lean pork meat cut into small chunks
450 g of potatoes, peeled and cut into similar sized chunks
2 tsp of crushed coriander seeds (more if you like)
1 tsp of ground cinnamon
1 wine glass (20 cl) of fruity dry red wine
1 wine glass (20 cl) of good meat stock (or half a pork or chicken stock cube in boiling water)
Ground black pepper
20 cl of olive oil
Method
1. Heat the oil in a large skillet (which has a lid) or shallow saucepan.
2. Stir in the meat and brown quickly over a good heat (around five minutes)
3. Add the potatoes and stir-fry for around five more minutes.
4. Add coriander, pepper and cinnamon and stir well for a few seconds. Then tip in the wine and the stock and bring to the boil.
5. Turn the heat down, put the lid on the pot and simmer for around 30 minutes, or until the meat is tender and the potatoes are cooked through but not falling apart. If your oven is hot the Afelia may be cooked there—I rather like the “casseroley” touch this imparts. Oven temperature: 175?C
6. Check the liquid level from time to time and top up with wine and/or stock if necessary. The sauce should be quite thick and rich.
7. Serve with fresh greens or broccoli.
Wine Accompaniment
Red. Fruity. If your budget runs to it, a good Fleurie. Otherwise, new world, I think. Two of more modest cost would also do well – in the dish and withit: Fairhills, a happy blend of Shiraz and Pinotage from South Africa (Waitrose £6.59), and the El Cheapo of the year, La Guia Spanish Vino Tino (red wine, auntie) with its adorable ripe raspberry notes and general young fruitiness around the mouth (an astonishing £3.99 from WR – get it while you can) For my readers in Cyprus, it has to be Ayios Onoufrios.
