Schwartz Somerset Pork Casserole Mix, 36g

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To make this slow-cooker pork casserole you will need these ingredients. It looks like quite a long list, but these are all staples that you probably have in your pantry already. 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. ANYWAY, 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! Get the complete list of ingredients and full instructions for making this slow-cooker pork casserole on the printable recipe card at the end of this post** To reheat a pork casserole, transfer it to an oven-safe dish or container and heat it in the oven at 180°C for around 25–30 minutes until heated through. Alternatively, you can heat it in the microwave. More Slow Cooker Pork Recipes

Crispy bacon lardons - Often these are crisped up, then cooked in the casserole with the pork, but I prefer to sprinkle them on at the end so they retain all the crispy saltiness. 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. Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft. Add the garlic and paprika and cook for another minute. Add the onions to the dish and fry for around 5 minutes, stirring often until they are starting to soften.

Add the butter and sugar to the frying pan and stir to melt. Add the apple wedges and fry for 1-2 minutes each side on high until caramelised. To use, allow to defrost overnight in the refrigerator, then reheat either in the microwave or in a saucepan on the stove. 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. Step 6. Take out of the oven and bring to a low simmer on the stove. Stir in the cream and cornflour slurry,heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed. Slow cooker Instructions

Heat the sunflower oil in a large frying pan and fry the pork over medium heat until it is browned on all sides ( image 1 above). 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. It's delicious with any comfort food side, like my twice baked mashed potatoes, fried potatoes, old fashioned cornbread, or corn pudding. More Casserole Recipes Stir the celery and shallots into the casserole, re-cover and return to the oven for a further 30 minutes, by which time the meat and vegetables should be tender. 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.

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Pork and Cider Casserole is the ultimate comfort food. Delicious melt-in-the-mouth pork in a tangy cider sauce. Perfect for autumn evenings. Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil. Alcohol-free cider would be my preference, as the taste is similar. But I realise that this isn’t always an option. If you prefer to have some crispy apples also, heat 2 tablespoons unsalted butter and 1 tablespoon brown sugar in a skillet and stir to melt. Add 2 sliced apples and fry for 3-4 minutes until slightly caramelised. Serve these with your pork casserole. Servingsuggestions If you don’t have a flameproof and heatproof dish, start in a large pan on the hob before transferring to a lidded ovenproof dish to bake. How to Make Pork and Cider Casserole – Step-by-Step Instructions

Herbs– there are lots of herbs you can add to pork; I used 2 tsp dried mixed herbs and 2 bay leaves. 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 It's so easy to make. Just prep the meat and vegetables and throw everything into the slow-cooker, then forget about it until you are ready to eat. And while you are waiting you can enjoy the delicious meaty aromas permeating your kitchen, whetting your appetite for what is to comeVegetables– you can use any combination of vegetables you have available. I used 2 carrots and 2 leeks that weighed about 500g when prepared.

Using your oven gloves, carefully put the casserole into the oven. Cook for 45 minutes, until the potatoes are cooked through, and serve. 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.Yes – you can freeze pork and cider casserole. Cool the casserole completely, then store in an air tight freezer proof container or freezer bag in the freezer. Melt the butter in a large, lidded, flameproof, heatproof dish over medium heat on the hob. Step Two 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 For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home. You may also like 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.