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.
The Perfect Sausage Casserole | Jamie Oliver
Cumberland sausages with sage and nutmeg skewered on rosemary and roasted over a rich squash and bean ragu. Packed with hearty and healthy ingredients this recipe is the perfect warming dish and the ideal menu choice for celebrating Bonfire Night.
From pasta to sarnies and casseroles, check out our delicious sausage recipes
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The Slow Cooked Pork Casserole you'll never forget
A lovely comforting dish, this pork casserole is cooked slowly with cider and stock in the oven. It's finished off with a good splash of cream and a sprinkling of crispy bacon lardons.
I love to serve it with creamy mashed potato for a dinner that has everyone asking for seconds!
Free printable recipe is available on our site:
Non-Alcoholic Version: Cider - this is alcoholic dry cider. You can replace with dry apple juice or a mixture of dry apple juice and stock (in addition to the rest of the stock in the recipe) if you prefer.
Ingredients:
2 tbsp sunflower oil
500 g (1.1lbs) diced pork shoulder
¼ tsp salt
¼ tsp ground black pepper
¼ tsp celery salt optional – I find it adds a nice savoury flavour
1 onion peeled and chopped
12 baby mushrooms chopped in half
2 carrots peeled and chopped
250 ml (1 cup) dry cider (hard cider if you're in the USA)
420 ml (1+¾ cups) chicken or vegetable stock (water + 2 stock cubes is fine)
½ tsp dried thyme
150 g (½ cup) bacon lardons or chopped streaky bacon
1 tbsp cornflour cornstarch mixed with 3 tbsp cold water
60 ml (¼ cup) double (heavy) cream
2 tbsp freshly chopped parsley
To Serve
Mashed potatoes
Steamed kale or other green veg
Instructions
1. Preheat the oven to 170C/325F.
2. Heat 1 ½ tbsp of the oil in a large casserole dish, over a high heat, until hot.
3. Add the pork, salt, pepper and celery salt and brown on all sides - it should take around 6-8 minutes.
4. Turn the heat down to medium and add in the onion. Cook for 5 minutes, stirring occasionally until the onion softens.
5. Add the mushrooms and cook for a further two minutes.
6. Add the carrots, cider, stock and dried thyme. Turn up the heat and bring to the boil. Stir and scrape up any bits that may have stuck to the bottom of the pan.
7. Place a lid on the pan, and place in the oven for 2 ½ to 3 hours*, until the pork flakes apart when you press it with a fork. Check a couple of times during the last hour of cooking and add a splash of water or stock if it's starting to look a little dry.
8. Just before the casserole comes out of the oven, heat the remaining ½ tbsp oil in a frying pan and cook the bacon lardons until crispy. Turn off the heat.
9. Remove the casserole from the oven and stir in the cornstarch and water mixture to thicken, if needed.
10. Stir in the cream. Taste and season with a little more salt and pepper if needed. Sprinkle on the bacon lardons.
11. Serve with green veg on top of mashed potatoes. Sprinkle on a little chopped parsley before serving.
Want to cook in the slow cooker?
Cook the ingredients until the point it's just about to go in the oven. Then transfer to a slow cooker at this point and cook for 6-8 hours on low or 5-6 hours on medium.
#CookingShow #Recipe Casserole
Roasted Sausage Supper recipe - Mary Berry's Absolute Favourites: Episode 4 Preview - BBC Two
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Watch the BBC first on iPlayer ???? Programme website: Mary is in the kitchen to cook her delicious roasted sausage supper.
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Sausage, Leek & Apple Casserole
Warm up this winter with my hug in a bowl - Sausage, Leek & Apple Casserole.
To watch me make this the step by step, visit my channel!
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HECK Naked Pork Sausages with Apple Casserole and mixed Cabbage Stir Fry recipe
This recipe is for all the Swedish Meatballs lovers. It has been inspired by this as a starting point, but rearranged with apples and cider playing a leading role.
This recipe is for 6 people. Serve up with the mixed cabbage and some fluffy mashed potatoes for a family meal full of comfort.
You can find this HECK recipe on the website here:
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