LAMB AND APPLE CASSEROLE - MY3 FOODS - EASY TO LEARN
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One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway
Pork & Apple Casserole
Pork & apple casserole
Makes about 15 servings for a baby/toddler or serves 2 adults and 2 children
Ingredients:
• 400g Scotch pork shoulder, diced
• 2 tbsp plain flour
• 3 tbsp olive oil
• 1 medium onion, peeled and finely chopped (about 65g)
• 2 carrots, peeled, topped and tailed and diced (about 170g)
• 1 stick celery, diced (about 50g)
• 1 tsp black pepper
• 300mls hot vegetable stock/pork stock (made using low salt baby stock cubes, or homemade)
• 1 Bramley apple, peeled, cored and sliced
Preheat the oven to 180C/fan 160/gas mark 4. Toss the pork in the flour. Heat the oil in a frying pan over a medium heat and fry the meat until lightly browned, in batches if your pan is crowded.
Transfer to a casserole dish (with a fitted lid). Fry the onion, carrots and celery in the pan for 5 minutes until soft. Add to the casserole dish along with the rest of the ingredients. Oven bake for 1 hour with the lid on until the pork is tender and the sauce has thickened.
If you’re weaning with puree, simply blitz the casserole in a food processor with the blade attachment or use a stick blender. Portion into ice cube trays, freeze and then once frozen transfer into freezer bags.
Squash & sweetcorn fritters
Makes 7 – 8
Ingredients
• 85g self-raising flour
• ½ tsp baking powder
• 1 large egg
• 60mls milk
• A pinch of black pepper
• 120g butternut squash, peeled and grated
• 135g sweetcorn, (fresh/drained/frozen)
• 1 tbsp sunflower oil
Stir the flour, baking powder, egg, milk and black pepper to a thick paste. Add the squash and sweetcorn, stir well and set aside for 5 minutes.
Meanwhile heat the oil in a large frying pan on a low heat. Transfer a heaped tablespoon of the mixture into the pan, then repeat until you have four spoonfuls gently frying, well-spaced.
After 2 - 3 minutes use a slice to flip and fry each fritter on the other side for 2 - 3 more minutes. (You can squash the fritters gently to speed the process up at this point.) Remove from the pan and drain on kitchen roll, then repeat with the rest of the mixture. Serve warm as finger food with or without dips.
NB: These keep in the fridge for 3 days, well wrapped. Re-heat in a preheated oven at 180C/gas mark 4 for 5 minutes before serving.
Comforting, Spirit Lifting Creamy Pork and Apple Casserole
This Pork & Apple Casserole is a warm comforting dinner on the table that lifts everyone's spirits and guarantees clear plates all around.
Free printable recipe is available on our site here:
Ingredients:
• 2 tbsp olive oil
• 500g (1/1 lbs) pork shoulder steaks - chopped into large chunks
• ½ tsp salt
• ½ tsp black pepper
• 1 medium onion - peeled and chopped
• 8 mushrooms, sliced (I like chestnut mushrooms, but any medium sized mushroom will do – or swap for 12-14 button mushrooms)
• 2 cloves of garlic - peeled and crushed
• 240ml (1 cup) dry cider
• 420ml (1 ¾ cups) chicken or vegetable stock – water plus 2 stock cubes is fine
• ½ tsp dried sage
• 80ml (1/3 cup) double (heavy) cream
• 2 dessert apples - sliced into wedges (not too thin or they'll disintegrate) - I use Jazz apples
• Fresh sage leaves to serve
• Fresh thinly sliced apple to serve
Serve with roasted radishes, broccoli and mashed potato
Process:
• Preheat your oven to 170c/325f (fan)
• In a flame-proof casserole dish, heat up the oil and add the pork, salt and pepper. Cook on high heat, turning a few times for 5-6 minutes to seal the meat.
• Add the onions and mushrooms, turn the heat down to medium and cook for 5 minutes, stirring every so often until the onions soften.
• Add the garlic and cook for a further minute.
• Add in the cider, stock and dried sage.
• Stir and bring to the boil, place a lid on and place in the oven for 90 minutes. Check on it every so often to give it a stir and make sure it's not going dry. If it is, just add in a splash of water.
• Once the pork has been in the oven for 90 minutes, take it out and stir in the cream and apple slices.
• Place the lid back on and place back in the oven for 25 minutes until the apples are tender.
• Serve with green veg, mashed potatoes or roast potatoes.
• I like to top my casserole with sage leaves, thinly sliced apple and a grind of black pepper.
Can I freeze it?
Yes - make the casserole, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the make-ahead instructions above.
Can I make it in the slow cooker?
Yes - cook in a large frying pan right up until it's ready to go in the oven, then instead of cooking in the oven, transfer to the slow cooker. Cook on high for 3 hours or low for 5 hours. After this time, add in the sliced apples and cook for a further hour (for high or low heat setting). Stir in the cream right before serving.
If you don't want to mess around with adding apples in the last hour of cooking, you can add them as soon as you add everything to the slow cooker. The apples will be softer and may fall apart a little, but it's a little simpler and easier and will still taste great. The total cooking time in the slow cooker will be 4 hours on a high heat and 6 hours on low heat. I'd also serve with a very thinly sliced apple for garnish too - so you have a bit of crunch and good apple flavour in there.
#Recipe #ComfortFood #CookingShow