Braised Pork and Apple Casserole Recipe
One pot, one apple, tons of flavor! This easy-to-make pork shoulder casserole tastes like something you’d eat at a French bistro, but it comes together with a simple braising method you’ll turn to again and again.
#recipes #casserole #onepotmeals
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Pork chop Normandy style: served with an apple flavored cream sauce (ready in 30 minute)
Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time. Get the recipe:
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????????INGREDIENTS????????
4 pork chop or pork cutlets
150 ml apple cider (beverage)
100 ml pure cream (heavy cream)
1 or 2 teaspoons calvados (optional)
4 apples (golden delicious or similar) Peeled, cored and finely sliced
20 gram butter (to cook the chops)
1 teaspoon grapeseed or sunflower oil ( to cook the chops)
30 grams butter to (cook the apples)
salt and pepper to season.
Cooking Time for the chops may vary depending on the thickness of the cuts you buy.
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
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Spicy Apricot Lamb Casserole | Thursdays with Annette | 16th August 2018
Annette Sym is the author of the Symply Too Good To Be True cookbook series 1 - 7 and has helped thousands lose weight and keep it off with her deliciously healthy recipes, Breakfast Shakes and mentoring.
Cider-Braised Pork Shoulder - Pork Stewed in a Creamy Apple Cider Sauce
Learn how to make a Cider-Braised Pork Shoulder Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Pork Shoulder Stewed in a Creamy Apple Cider Sauce!
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