This slow cooked Pork & Carrot Casserole is perfect for lazy Winter days .... served with individually baked Potato Rosti, it makes a warm and filling mealHere is a lovely warming Winter recipe for pork casserole served with individually baked potato rosti.
Some time ago, one of my regular blog readers, Pam, recommended a great newsletter to me which is sent out monthly by ‘Glenacres SuperSpar’ supermarket (South Africa) and the rosti recipe comes from one of these newsletters. It is unusual in that the rosti are baked – in muffin tins ! (As a result they are so simple to make).
I make the pork casserole on the stovetop, but I’m sure that you could adjust the recipe & cooking times for making it in a slow cooker or crockpot, too.
You can adjust the recipe to taste – adding more or less of each vegetable, altering the herbs used and even adding chunks of potato if you wish. Each time I make it, I adjust it slightly and it always tastes different – so have fun experimenting!
It fills the house with a wonderful aroma as it cooks – and is perfect for cooking on a lazy Sunday at home -:
Slow Cooked Pork & Carrot Casserole (for Potato Rosti recipe, see below)
1 kg Pork meat suitable for stewing, chopped in to cubes (mine had the bones removed)
4 - 5 cups of Stock (You can use chicken/beef stock cubes to make it)
3 red Onions, chopped
3 Carrots, chopped
3-4 sticks of Celery, chopped
4-6 cloves of Garlic, chopped
2 Bay Leaves
Small bunch of Thyme, rinsed
A few dashes of Worcestershire Sauce (optional)
Salt & Pepper to taste
Place all the ingredients into a large, heavy based pot and bring to a slow boil. Reduce the heat & simmer for 2 – 3 hours until the liquid has reduced and thickened, the meat is tender and the vegetables are soft. (Check it occasionally during the cooking time, stirring every now and then to prevent sticking and adding a little more liquid if necessary.)
Some time ago, one of my regular blog readers, Pam, recommended a great newsletter to me which is sent out monthly by ‘Glenacres SuperSpar’ supermarket (South Africa) and the rosti recipe comes from one of these newsletters. It is unusual in that the rosti are baked – in muffin tins ! (As a result they are so simple to make).
I make the pork casserole on the stovetop, but I’m sure that you could adjust the recipe & cooking times for making it in a slow cooker or crockpot, too.
You can adjust the recipe to taste – adding more or less of each vegetable, altering the herbs used and even adding chunks of potato if you wish. Each time I make it, I adjust it slightly and it always tastes different – so have fun experimenting!
It fills the house with a wonderful aroma as it cooks – and is perfect for cooking on a lazy Sunday at home -:
Slow Cooked Pork & Carrot Casserole (for Potato Rosti recipe, see below)
1 kg Pork meat suitable for stewing, chopped in to cubes (mine had the bones removed)
4 - 5 cups of Stock (You can use chicken/beef stock cubes to make it)
3 red Onions, chopped
3 Carrots, chopped
3-4 sticks of Celery, chopped
4-6 cloves of Garlic, chopped
2 Bay Leaves
Small bunch of Thyme, rinsed
A few dashes of Worcestershire Sauce (optional)
Salt & Pepper to taste
Place all the ingredients into a large, heavy based pot and bring to a slow boil. Reduce the heat & simmer for 2 – 3 hours until the liquid has reduced and thickened, the meat is tender and the vegetables are soft. (Check it occasionally during the cooking time, stirring every now and then to prevent sticking and adding a little more liquid if necessary.)
Individual Baked Potato Rosti (taken from the ‘Glenacres SuperSpar’ Newsletter - April 2010)
500g (about 1 lb) waxy potatoes, peeled
30g (about 2 tbsp) butter, melted
1 onion
Salt
Preheat the oven to 220°C/425’C/Gas Mark 7. Cook the potatoes in a pan of boiling, salted water for 7 minutes, or until just tender - drain and cool. Brush 12 muffin tins with a little of the butter. Grate the potatoes and onion, mix in a bowl and add the remaining butter - season with salt and mix well. Divide the mixture into the muffin tins, gently pressing in. Bake for 45 minutes, or until cooked through and golden brown. With a small palette knife, gently loosen each rosti around the edges and lift out for serving.
