Pineapple Pork and Kumara Casserole

IMG_7527

Pineapple pork and kumara casserole for dinner tonight, thanks to the slow cooker for doing most of the work. Nice change to your usual beef casserole! I served mine with basmati rice however my partner had buttered toast either way this casserole  will sure please a crowd.

Pineapple Pork and Kumara Casserole

Ingredients:
500gm pork dice
1x tin pineapple chunks
2 cups orange kumara, chunky dice
1 red onion, sliced
2 cup red pepper, chunky dice
2 celery stalks, rough chop
4 garlic cloves, rough chop
1 tsp crushed ginger
1 cup vege stock
2 tbsp cider vinegar
1 tsp salt
1/2 tsp cracked pepper
2 tsbp cornflour + 2 tbsp cold water into a slurry

Method

  1. Turn slow cooker onto high and add tin of pineapple including the juice.
  2. Heat fry pan over a medium to high heat add sliced onion, peppers, ginger and garlic sauté until browned add to slow cooker with kumara as well.
  3. Season pork pieces and add 1 tbsp oil to fry pan and brown each side. do this in batches to avoid stewing.  Add to slow cooker with diced celery.
  4. Cook on high for 3 hours or low for 6 hours.
  5. After 3 hours make cornflour slurry and pour into casserole stirring well, cook out for 5 minutes and serve with chopped celery leafs.
  6. You can serve with rice or buttered toast both ways you with thoroughly enjoy.

Sunday Comfort

IMG_2344

With snow on the forecast and and the fire going I thought nothing better than a roast, however this time I wanted to change it up a little and try a pot roast pork.
One of the local supermarkets was selling pork shoulder for a bargain $6.99 a kg how could I not partake in that bargain!!

The Italian Herb Blend by Equagold was a perfect rub for this pork shoulder! Notes of fennel and oregano went perfectly with pork and lemon brussel sprouts, it added a good sharp tasty note to this comforting dish.

Italian Rubbed Pot Roast Pork Shoulder with braised agria potatoes,red onion and a side of garlic lemon brussel sprouts

Ingredients:

Pot Roast Pork
1-1.5kg pork shoulder
3 tbsp Equagold Italian Blend
3 tbsp oil
1 tsp flaky sea salt
1/2 tsp ground cracked pepper
2 large agria potatoes, washed
1 1/2 red onion, cut into large wedges
2 garlic cloves, rough chop
2 cups vegetable stock

Garlic Lemon Brussel Sprouts
8 brussel sprouts, cut into quarters
1/8 cup water
1/2 tsp garlic powder
1 tbsp butter
1/2 lemon zest and juice
1 tbsp chopped parsley
salt and pepper to taste

Method:

  1. Pre-heat oven to 180 degress.
  2. In small bowl combine oil, salt, pepper and Italian herb seasoning, stir to combine, pour over the pork shoulder and massage in. (you could marinate overnight if you had time for extra flavour)
  3. Heat medium size fry pan, add 1 tsp oil and red onion, season and add to the bottom of casserole dish that has  a lid or you can use tin foil.
  4. Cut Agria Potatoes into Large wedges with skin on, brown slightly and add to casserole dish.
  5. Brown pork roast both sides around 3 minutes, sear in all the flavour and juices, add to the potatoes with chopped garlic and vegetable stock.
  6. Place on the lid or tin foil and bake for 2 hours.
  7. Remove pork from oven, take the fat of and shred the pork, spoon over juices from the casserole dish about 1/2 cup. (keep some juices to spoon over your finished dish.)
  8. Heat medium frypan over medium to high heat, add 1 tsp oil and brussel sprouts , brown slightly and add water. Simmer for 2 minutes, add butter,lemon zest, juice, salt and pepper. Finish with parsley.
  9. Place potatoes on your plate followed by onions, brussel sprouts and topped with the star Italian shredded pot roast pork, spoon over some casserole juices and serve!

Serves:1-4 ( 1 potato per person)

Cut onion into large wedges.

Cut onion into large wedges.

Combine oil, salt, pepper and Equagold's Italian Blend Seasoning.

Combine oil, salt, pepper and Equagold’s Italian Blend Seasoning.

Rub over pork and massage in for a minute.

Rub over pork and massage in for a minute.

Cut potatoes into large wedges. Leaving the skin on holds them together during the braise.

Cut potatoes into large wedges. Leaving the skin on holds them together during the braise.

Brown onion followed by potatoes.

Brown onion followed by potatoes.

Brown pork both sides add to casserole dish. Deglaze frypan with vegetable stock and add to casserole dish, place on lid and cook for 2 hours.

Brown pork both sides add to casserole dish. Deglaze frypan with vegetable stock and add to casserole dish, place on lid and cook for 2 hours.

Shred pork shoulder.

Shred pork shoulder.

Cut brussel sprouts into quarters.

Cut brussel sprouts into quarters.

Heat medium fry pan over medium to high heat, add 1 tso oil lightly brown sprouts, add water and simmer for 2-3 minutes.

Heat medium fry pan over medium to high heat, add 1 tso oil lightly brown sprouts, add water and simmer for 2-3 minutes.

Add salt, pepper, garlic, lemon zest, juice and butter.

Add salt, pepper, garlic, lemon zest, juice and butter.

Serve potatoes topped with onions, brussel sprouts then the star shredded pot roast pork, spoon over casserole juices and serve.

Serve potatoes topped with onions, brussel sprouts then the star shredded pot roast pork, spoon over casserole juices and serve.

IMG_2346

A Match Made In HEAVEN

IMG_4309

Kale is thriving at the moment and there are many types purple, curly, mini and a relative to kale which is delicous is Cavelo Nero. Today I have used Cavolo Nero with my Pork and Apples. It has the texture of cabbage and when sautéed retains its flavour well. The leeks and kale I purchased from the Tokoroa Community Garden, the leeks were $2 for 3 and a whole bag of kale or Cavelo Nero for $4 this is such a bargain and great way to give back to your community by supporting them and getting your weekly veges from them. They taste better and are much cheaper than any supermarket!!!

Pork schnitzel with sautéed apple, leek and cavelo nero

Ingredients:

3 pork schnitzel, seasoned both sides
2 tbsp. olive oil
1 granny smith apple, cored and thinly slice
2 small leeks, wash and slice into batons
3 cavolo nero leaves, stems removed from stalk and rinsed
1 clove garlic
50ml water
zest 1 lemon

Method:

  1. Heat Oven to 100 degrees.
  2. Heat a large heavy based fry pan to a medium heat. add 1 tbsp. oil to the seasoned pork, make sure it has a light coating on each side.
  3. Place schnitzel in fry pan. (you should hear them sizzle)
  4. Cook for 2-3 minutes on either side until nicely browned, remove from pan and place on a plate, cover with tin foil and place in the oven to keep warm while making the apple and leek.
  5.  In the pan you have just cooked the pork in, sauté apple, leek and garlic until browned and tender around 4-5 minutes make sure this doesn’t burn.
  6. Rip cavelo nero into small pieces.
  7. Add cavelo nero and 50ml water to the apple mixture and stir, cook until cavelo nero is wilted. ( this deglazes the pan and gets all the delicious flavour into a wee sauce.
  8. Serve pork upon the beautiful savory sweet apple and leeks, sprinkle with lemon zest and serve.
Run your fingers down the steam of the kale to remove the leaf.

Run your fingers down the steam of the cavelo nero to remove the leaf.

 

Slice leek.

Slice leek.

Brown apple and leek.

Brown apple and leek.

Perfect ready to serve

Perfect ready to serve

Ready to eat.

Ready to eat.

Serves: 3 however just double the recipe to feed more.

You might want to serve something else along side your pork and apples like mashed potatoes or kumara, steamed carrots and broccoli. I would love to see photos if you recreate this dish.

A bowl full of SOUL

Chargrilled Corn and Pickled Cucumber Salad

The Taco Takeover

Tomorrow I will be doing a pop up taco stall , It will be featuring; Succulent Bbq Pulled Pork on Handmade Flout Tortilla topped with Chargrilled Corn and Pickled Cucumber Salad with a dollop of Sour Cream.

I cook with soul and passion and tomorrow I will be sharing a piece of my own handmade tortillas to some very lucky punters. Be in quick as I only have 30 for sale.

Next week Friday 28th March, I will be doing the same however a new flavour;  Juicy Balsamic Pulled Beef on Handmade Tortilla topped with Molten Cheese Sauce, Crunchy Cabbage Slaw and Roasted Tomato Sauce.

If you’re in Dunedin New Zealand head down to Harbor Terrace, M Block Court yard at Otago Polytechnic and grab yourself a Tasty taco, its worth it!!