How about cheering yourself, and your dining table up, with this recipe idea - I call it 'Pork and Pepper Sunshine Casserole' because I thought for a change I'd pick some bright and cheerful colours to put in with the meat. It's now one of our favourite meals and this is what I use and how I make it - I can also tell you it doesn't hang around on the plate long either … delicious is the word used when the meal is complete! Why not give this recipe a try!
Ingredients
Serves 2 / 3
0.450kg diced leg (or shoulder) of pork
1/2 large red pepper
1/2 large orange pepper
1/2 large yellow pepper
1 carrot
1 onion (you can use white or red) sliced
mushrooms, a handful 4 - 6
salt and black pepper for seasoning
mixed herbs
gravy / stock (of choice) about 3/4 pint (to cover meat etc)
Serves 2 / 3
0.450kg diced leg (or shoulder) of pork
1/2 large red pepper
1/2 large orange pepper
1/2 large yellow pepper
1 carrot
1 onion (you can use white or red) sliced
mushrooms, a handful 4 - 6
salt and black pepper for seasoning
mixed herbs
gravy / stock (of choice) about 3/4 pint (to cover meat etc)
Method
Wipe / wash meat and all vegetables with water before using
Put oven on to warm up. Gas 4, Electric 180
Dice up meat into approx. 1 inch 'chunks' and place in oven proof casserole dish
Remove skin from onion and slice, add to casserole dish
De-seed, as appropriate all, peppers and cut into square pieces, add to casserole dish
Peel and slice carrot and add to casserole dish
Slice or quarter mushrooms and add to casserole dish
season with salt and black pepper
add herbs of your choice - I used dried mixed herbs
Make up your stock and pour over meat and vegetables to cover
Put lid on casserole dish, place in warmed oven, cook for approx. 1 1/2 hours until meat is tender.
Tip - I usually gently stir all ingredients at least twice during cooking
Whilst casserole is cooking prepare any accompanying vegetables
You will find a variety of recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
Wipe / wash meat and all vegetables with water before using
Put oven on to warm up. Gas 4, Electric 180
Dice up meat into approx. 1 inch 'chunks' and place in oven proof casserole dish
Remove skin from onion and slice, add to casserole dish
De-seed, as appropriate all, peppers and cut into square pieces, add to casserole dish
Peel and slice carrot and add to casserole dish
Slice or quarter mushrooms and add to casserole dish
season with salt and black pepper
add herbs of your choice - I used dried mixed herbs
Make up your stock and pour over meat and vegetables to cover
Put lid on casserole dish, place in warmed oven, cook for approx. 1 1/2 hours until meat is tender.
Tip - I usually gently stir all ingredients at least twice during cooking
Whilst casserole is cooking prepare any accompanying vegetables
Serve on warmed plates and enjoy
How about this tip for preparing onions:
First slice off the top of the onion (leave the root on for the moment), then remove the papery skin and any brown outer layers.
To chop the onion, cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the onion, again not quite reaching the root. Holding the onion very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the onion will fall away in small pieces as you go. Continue cutting until you reach the root, which you can now discard.
To slice, trim the root off, then cut in slices moving from the root end towards the top. Leave as slices or separate each one out into rings.
All onions are best prepared just before you use them.
Some readers may also like this Lentil and Vegetable Minestrone Stew / Casserole, more details here
First slice off the top of the onion (leave the root on for the moment), then remove the papery skin and any brown outer layers.
To chop the onion, cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the onion, again not quite reaching the root. Holding the onion very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the onion will fall away in small pieces as you go. Continue cutting until you reach the root, which you can now discard.
To slice, trim the root off, then cut in slices moving from the root end towards the top. Leave as slices or separate each one out into rings.
All onions are best prepared just before you use them.
Read more about onions here
You will find a variety of recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
thought you may like these flowers,
aren't they all a lovely colour
All the best Jan
22 comments:
Perfect for the cold weather!
Yammie food and flowers always a good idea...love Ria 💕
...peppers make everything better!
That recipe is easy, just the way I like to cook.
It looks simple and delicious!
Yuuuuum!
Sounds good, though I imagine it might be spicy.
Beautiful flowers and wonderful food, real eye candy. Hugs, Valerie
I love peppers!
It's winter here but been super bright out.
Hubby and I love winter.
Gorgeous flowers. You can set quite a beautiful table with those, and then serve that yummy sounding meal. Hugs-Erika
Sound like comfort food here! Just what we need in the dreary cold months. Great tip for onion cutting.
I didn't see your post before I made dinner tonight. But I made a stew with all of your ingredients.
Now that would add little color to a meal.
Coffee is on
Yummy, and sooooo easy. There is no reason not to eat well. Enjoy your day!
if in Indonesia, healthy food and he is one of my favorite foods is what we usually call "GADO-GADO"
That looks wonderful.
Delicious. Perfect for the cold weather.
Nice winter stew :)
Lovely flowers Jan, have a wonderful week.
Looks delicious.
sounds very good, i like casserole dishes. pretty flowers for the table!!
Hello,
This casserole looks delicious, I do love the peppers and onions. Beautiful flowers! Have a happy day!
Casseroles are always a great recipe find ~ looks delish ~ Lovely flowers ^_^
Happy Day to You,
A ShutterBug Explores,
aka (A Creative Harbor)
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