PORK CASSEROLE DISH RECIPES

SAUSAGE CASSEROLE | PORK RECIPES | JAMIE OLIVER

Sausage Casserole | Pork Recipes | Jamie Oliver image

Think beyond the fry-up: sausage, beans and tomatoes combine in this English-style cassoulet.

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

10 banana shallots
2 cloves of garlic
6 thick Cumberland sausages
olive oil
5 sprigs of fresh rosemary
1 large glass of red wine
2 x 400 g tins of chopped tomatoes
2 x 400 g tins of cannellini beans
4 small dried chillies
2 large handfuls of breadcrumbs

Steps:

1. Peel the shallots, then peel and finely slice the garlic.
2. Put the sausages in a non-stick pan with a drizzle of oil, the shallots, 2 to 3 sprigs of the rosemary and a few pinches of sea salt and black pepper.
3. Toss gently, and place on a medium heat. Cook for about 20 minutes, moving everything around to brown evenly.
4. Pour in the wine and simmer gently until it’s almost gone, then add the tomatoes and beans, bring them to the boil and simmer for 20 minutes. Preheat the oven to 180ºC/gas 4.
5. Spoon the sausage mixture into a baking dish and bake for 10 to 15 minutes.
6. Pick and roughly chop the remaining rosemary leaves. Crumble the chillies.
7. Heat a large pan over a medium heat. Add a splash of oil, the garlic, chilli, chopped rosemary and the breadcrumbs, and stir-fry until golden brown.
8. Take the stew out of the oven, sprinkle over the breadcrumbs, then return to the oven for 20 minutes. Delicious served with crusty bread.

Nutrition Facts : Calories 504 calories, FatContent 22 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 28.5 g protein, CarbohydrateContent 38.2 g carbohydrate, SugarContent 8.7 g sugar, SodiumContent 2.2 g salt, FiberContent 11.5 g fibre

HAM AND PEAS | PORK RECIPES | JAMIE OLIVER

Ham and peas | Pork recipes | Jamie Oliver image

I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.

Total Time 3 hours 50 minutes

Yield 6 - 8

Number Of Ingredients 11

Ingredients

3 higher-welfare ham hocks (roughly 2.3kg in total)
2 leeks
1 stick of celery
3 carrots
olive oil
2 fresh bay leaves
100 g pearl barley
1 litre organic chicken stock
400 g frozen peas
½ a bunch of fresh curly parsley
1 heaped tablespoon mint sauce

Steps:

1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
2. The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
3. Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
4. Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
5. Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
6. Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
7. When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

Nutrition Facts : Calories 567 calories, FatContent 14.5 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 83.4 g protein, CarbohydrateContent 22.7 g carbohydrate, SugarContent 6.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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CHORIZO, PORK BELLY & CHICKPEA CASSEROLE RECIPE | BBC GOOD ...

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SAUSAGE CASSEROLE | PORK RECIPES | JAMIE OLIVER

Think beyond the fry-up: sausage, beans and tomatoes combine in this English-style cassoulet.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 504 calories per serving

1. Peel the shallots, then peel and finely slice the garlic.
2. Put the sausages in a non-stick pan with a drizzle of oil, the shallots, 2 to 3 sprigs of the rosemary and a few pinches of sea salt and black pepper.
3. Toss gently, and place on a medium heat. Cook for about 20 minutes, moving everything around to brown evenly.
4. Pour in the wine and simmer gently until it’s almost gone, then add the tomatoes and beans, bring them to the boil and simmer for 20 minutes. Preheat the oven to 180ºC/gas 4.
5. Spoon the sausage mixture into a baking dish and bake for 10 to 15 minutes.
6. Pick and roughly chop the remaining rosemary leaves. Crumble the chillies.
7. Heat a large pan over a medium heat. Add a splash of oil, the garlic, chilli, chopped rosemary and the breadcrumbs, and stir-fry until golden brown.
8. Take the stew out of the oven, sprinkle over the breadcrumbs, then return to the oven for 20 minutes. Delicious served with crusty bread.

See details

HAM AND PEAS | PORK RECIPES | JAMIE OLIVER

I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.
From jamieoliver.com
Total Time 3 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 567 calories per serving

1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
2. The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
3. Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
4. Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
5. Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
6. Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
7. When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

See details

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