Schwartz Somerset Pork Casserole Mix, 36g

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Throw in some potatoes, onions and leeks and a few other flavouring ingredients and you have a warming and comforting stew that will brighten up the coldest winter day. Why I think you'll love this dish Step 1 Preheat oven to 180°C (160°C fan) mark 4. Heat 2tsp oil in a large casserole dish (that has a lid) over medium-high heat. Add the pork, in batches, and brown all over. Remove each batch to a plate with a slotted spoon; set aside. The meat will be cooked then you can pierce it easily with a fork, and it is starting to fall apart. Wipe the mushrooms with a damp cloth or kitchen paper towel to remove any bits of dirt, then slice or quarter the mushrooms depending on the size.

Now that the oven is preheated and the soup mixture is ready to go, you can add the cooked rice evenly to the bottom baking dish, followed by half of the soup mixture. If you want more vegetables or need the stew to stretch for feed more people then add a tin of butter beans or diced pepper. This recipe for pork chop casserole will make about 6 servings. So it's really perfect for a big family dinner, and you might even have some leftovers for dinner the next day. Add rich, earthy flavour to this wonderfully warming casserole with Tesco Finest wild mushrooms. You may also like Follow this step-by-step guide to learn how to make a tasty pork casserole in a slow cooker. How To Make A Pork Casserole In A Slow Cooker

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I'd contentedly scoff every bit of this dish, but that sauce over mashed potatoes? Yes, I could eat that for the rest of my life and not get bored.

By the way, I recommend storing the leftovers without the crispy onions on top. Otherwise, they'll get soggy. Meanwhile, in another pan, dry-fry the lardons until crispy. Remove, set aside, then fry the shallots, onion and celery for a few minutes, to soften slightly. Slow Cooker Smoky Pork and Beans– delicious smoky pork casserole, perfect served with plain boiled rice and a sprinkling of grated cheddar with a dollop of soured cream on the side.

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What content I can make that actually makes a difference to people and honestly? It feels SO good to be creating content that hopefully, people find genuinely useful and can make a little bit of a difference, just making your midweek meals a little bit easier I hope. baby carrots– these little carrots are delicious in stew – just top and tail them and give them a scrub. Makes the perfect comfort food meal. This is seriously so comforting and satisfying. Especially if you serve it with some sides, like these sweet potato biscuits, these Chinese green beans, and french fries. Step 1. Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil.

Vegetables– you can use any combination of vegetables you have available. I used 2 carrots and 2 leeks that weighed about 500g when prepared. Pork and Cider Casserole is the ultimate comfort food. Delicious melt-in-the-mouth pork in a tangy cider sauce. Perfect for autumn evenings. You’ll have seen those little sachets of casserole mix in the supermarkets – the ones you just add to water. To use, allow to defrost overnight in the refrigerator, then reheat either in the microwave or in a saucepan on the stove. Alcohol-free cider would be my preference, as the taste is similar. But I realise that this isn’t always an option.Serve over mashed potatoes with some steamed tenderstem broccoli or savoy cabbage on the side. A glass of cider would be the perfect drinks match! Freezing instructions 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.) Cover the slow-cooker with the lid and cook either on low power for 5 to 6 hours or on high power for 4 to 5 hours.

This dish is very indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions! Even if you’re not an anchovy fan, please have faith, they add a deep, savoury-ness (is that a word?) to the sauce. You can’t taste them in the sauce (I HATE anchovies in their normal state) but it really makes this sauce special. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Heat half the butter in the casserole dish, add half the pork, season and fry for about 10 minutes until thoroughly browned. Remove the meat from the casserole with a slotted spoon and reserve. Add the rest of the butter to the casserole and fry the rest of the pork for 10 minutes until evenly browned. 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. Easy huh? And it takes literally one minute to mix up. How To Make Basic Casserole Basic Casserole IngredientsANYWAY, thanks for all of the reading over the years, I feel super inspired right now to create great stuff for you. So here’s to the next 5 years of us sharing all the (easy) yums! Hurrah!