Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vickys triple braised pork & apple casserole, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Great recipe for Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF. My family loves this and the kids often ask for it. You can cut back the stock and use more juice or use a sweet cider to replace the apple juice and add a couple spoons of wholegrain mustard for another taste, yum! Vietnamese caramelized and braised pork belly with eggs, or Thit Kho Tau, is a traditional everyday Vietnamese dish.
To begin with this recipe, we have to first prepare a few components. You can have vickys triple braised pork & apple casserole, gf df ef sf nf using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF:
- Prepare 8 pork loin steaks, trimmed
- Make ready 4 gluten-free pork sausages, sliced
- Get 150 grams bacon, trimmed and chopped
- Get 100 grams peas
- Take 100 grams carrots, diced
- Make ready 1 medium onion, chopped
- Prepare 3 apples, peeled, cored and thickly diced
- Make ready 100 grams baby button mushrooms, halved
- Make ready 500 ml ham stock
- Make ready 500 ml vegetable stock
- Get 100 ml apple juice
- Get 4 tbsp chicken seasoning
Congratulations to Chris who is the winner of Allison Brook's Checked Out for Murder! Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder. Sprinkle the pork shoulder with the ground spices and salt, then tie each. Pat the pork dry with paper towels and season with salt and pepper.
Steps to make Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF:
- Season each side of the pork steaks with the chicken seasoning and lay on top of the sliced sausage and vegetables in a large casserole dish.
- Pour in the stock and apple juice so it's enough to cover everything. You may need more or less depending on the size of the dish you use
- Braise at gas 4 /180C / 350°F for 1 hour or slow cook for 8 hours
- Serve with mustard mashed potato - - https://cookpad.com/us/recipes/334012-vickys-sausages-with-mustard-mash-onion-gravy-gf-df-ef-sf-nf
- This is a great recipe for using up veg left in the fridge. I've used broccoli, corn, peppers, squash and made sweet potato mash instead. It's very versatile. Sometimes I leave the sausage whole, sometimes I cube the steaks. Easy to change up!
Sprinkle the pork shoulder with the ground spices and salt, then tie each. Pat the pork dry with paper towels and season with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown. Braised Pork Butt with Cabbage, Sausage and Mustard. Add the wine, soy sauces and just enough stock to almost cover the pork.
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