Pork Fennel And Leek Casserole Recipes

FENNEL LEEK CASSEROLE

Steps:

• Cut the green part off the leek and slice the white part in haf lengthwise. Cut into 3/4" chunks and separate the pieces.
• Leeks may contain sand between the leaves so proper washing is important. Wash the leeks thoroughly in a bowl of cold water.
• Use a slotted spoon to lift the leeks from the water. Do not pour the water off as any sand in the bottom of the bowl with stick back to the leeks.
• Drain the leeks on paper towels. Slice the fennel bulb.
• Bring 5 cups of water to a full boil. Add the long grain rice and cook for five minutes, then drain.
• Melt the butter in a non-stick skillet over low-medium heat. Add the leeks, fennel, salt, and pepper.
• Cook, stirring frequently until the fennel and leeks are just beginning to soften. Pour in the drained rice and half and half, stirring to combine.
• Fold in the grated Swiss cheese and pour everything into a buttered casserole dish. Sprinkle a few crushed red pepper flakes over the top.
• Bake in a 350 degree oven for one hour. Serve piping hot from the oven.

PORK CHOPS WITH CIDER LEEKS

Steps:

• Season the pork chops on both sides with the fennel seeds and a few pinches each of salt and pepper. Set aside while you prepare the vegetables.
• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the lemon zest strips, garlic and rosemary and cook, stirring, until the garlic is softened, 1 to 2 minutes. Stir in the leeks, sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Pour in the cider, cover and reduce the heat to medium low. Cook, stirring occasionally, until the leeks and fennel are tender but not browned, 15 to 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Working in two batches if necessary, add the pork chops and cook until well browned but still rosy near the bone, 4 to 5 minutes per side. Transfer to a plate and let rest 5 minutes.
• Discard the rosemary from the leeks and stir in the lemon juice and 1/4 cup fennel fronds; season with salt and pepper. Divide among plates and top with the pork. Drizzle with any accumulated juices from the pork plate and sprinkle with a few more fennel fronds.

PORK, FENNEL AND LEEK CASSEROLE RECIPE

Steps:

• Preheat oven to 350ºF (180ºC). Make Constant Comment Tea with ¾ cup (180mL) boiling water, discard the tea bags, squeezing to extract as much liquid as possible. Add chicken stock and set aside. Melt butter in large skillet and add fennel and leeks and saute gently for 4-5 minutes or until soft, don't brown. Transfer to a bowl and set aside. Add pork to large plastic bag, add flour and season with salt and pepper, and toss until pork is well coated. Add olive oil to large skillet and brown the pork in batches over medium heat. Remove pork and add apple juice, increase heat and stir up the brown bits from the bottom. Add the tea mixture and boil, add pork, fennel, leeks and potatoes. Cover and place in oven. Cook for 45 minutes. Remove from the oven and add peas, mix cornstarch with a little cold water to make a paste, add slowly to hot liquid. Return to oven and continue cooking until sauce thickens. Season with salt and pepper if needed and garnish with chopped mint leaves.