Schwartz Somerset Pork Casserole Mix, 36g

Product Information

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through. Pork and Cider Casserole is the ultimate comfort food. Delicious melt-in-the-mouth pork in a tangy cider sauce. Perfect for autumn evenings. Heat the oven to 170°C/150°C fan/ gas 3½. Put a large, flameproof casserole over a medium-high heat, add 1½ tablespoons of the oil, then the bacon lardons, and fry slowly until crisp and brown. Lift onto a plate using a slotted spoon. Add the pancetta to the pan, cook for 1 min, then add the shallots and garlic, and sauté for 2 mins. Pour in the wine and scrape the brown bits from the bottom of the pan, then allow to reduce by half. I love just putting a handful of ingredients in the slow cooker the morning and knowing that dinner is taken care of. It just feels super organised and easy.

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post. Step One I love to serve it with creamy mashed potato for a dinner that has everyone asking for seconds! Jump to: Turn the oven to 180°C/fan160°C/gas 4. Peel the potatoes and carefully cut them in half, then into quarters. Peel the carrots and cut each carrot into about 4 or 5 even pieces.And if you love pork in general, you'll want to make my pork chop potato casserole and pulled pork casserole are two other delicious pork casserole recipes you can try! If you’ve got leftover stew, casserole or curry then grab our BRILLIANT leftover recipe ideas here – How To Use Up Leftover Stewand turn it into something new! This is my kind of Friday night dinner when it's been raining and miserable all day and you just want something really tasty to warm you up from the inside. Stir the onions and carrots into the casserole dish with the meat. Remove from the heat and pour into a serving dish. Garnish with a sprig of sage and serve with ale and crusty brown bread. Step 2 Reduce heat to medium and add remaining 1tsp oil to casserole. Add shallots, pancetta and apple wedges and cook for 10min, until apples are tender. Add garlic and cook for 1min.

For the lemon zest, peel the lemons and chop the peel finely (rather than using a zester). This is a little more robust than using a zester and adds another texture to the stew, a little bite. Pork shoulder - sometimes called Boston butt. Buy boneless shoulder and cut it into cubes yourself, or ask your butcher for ready-cubed meat. You should also remove the skin before cooking and trim away most of the visible fat. One pound (450g) of pork shoulder will easily be sufficient for a casserole feeding 4 people. Speaking of leftovers, you can store them in an airtight container or put a lid on the casserole dish. Stored either of these ways, the leftovers will last in the fridge for about 3-4 days. Alternatively, if you want your pork chop casserole to last even longer, you can freeze it for about 2-3 months.Step 5. Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.

Cream rather than crème fraîche (sometimes crème fraîchecan split, so I prefer to use cream - make sure it's double/heavy cream though - the higher the fat content, the less likely it is to split.) If you have any leftover casserole you can cool it properly and store it in the fridge and use it the next day. In a pan heat remaining 50g of butter until its spitting. Add 150ml water, and a teaspoonful of sugar and cook the onions/shallots and carrots over a low heat for 20 minutes whilst stirring regularly. Heat a glug of oil in a large pan. Add the pork in 2-3 batches and brown for 6-8 minutes per batch, transferring with a slotted spoon to a plate. Add the whole shallots and cook for 2-3 minutes until browned, then transfer to a plate. The day before cooking put the meat into a large bowl. Add the peppercorns, sage, rosemary and bay leaves and cover with beer and mix well. Cover and place into the fridge to marinate for 12 hours.

More Slow-cooker recipes

Chopped tomatoes and tomato puree– I used a 400g tin of chopped tomatoes and 1 tbsp of tomato puree. You can make your own casserole recipe mix with just a few ingredients you’re likely to have in the store cupboard and you can switch around the flavours to suit yourself. Basic Casserole Recipe Mix Or you could use one of our delicious “ ways to use up leftover stew”recipes here. There’s loads of tasty ideas from pasta dishes, to curry and pasties. More Slow Cooker Casserole Recipes To Make