Spicy Elizabethan Pork Casserole Recipes

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SPICED ELIZABETHAN PORK AND FRUIT CASSEROLE



Spiced Elizabethan Pork and Fruit Casserole image

The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very "fresh" herby taste and a lovely colour - they MUST be very finely chopped however, and must NOT include the stalks, just the leaves - with the exception of the parsley.

Provided by French Tart

Categories     Stew

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 large onion, peeled and sliced
2 garlic cloves, peeled and crushed
700 g boned pork legs, cubed
2 tablespoons plain flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt
fresh ground black pepper
300 ml red wine
1 tablespoon british honey
75 g stoned dates, roughly chopped
2 large potatoes, peeled and cut into chunks
2 teaspoons freshly chopped herbs (rosemary, parsley & thyme)

Steps:

  • Heat the oil and gently fry the onion and garlic for 10 minutes.
  • Toss the meat in the flour combined with the spices and seasoning and add to the onion.
  • Fry the meat, stirring occasionally until evenly browned.
  • Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
  • Add the dates and potato chunks and transfer to an ovenproof casserole dish.
  • Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
  • Just before serving stir in the fresh herbs.

SPICY PORK CASSEROLE WITH APPLE



Spicy Pork Casserole With Apple image

Once again, I don't remember where I got this one from, but since I wrote it on an index card, I know it was good. For a time, when I found and tried something new, if I liked it, I copied it onto an index card, with the result that the source was permanently lost. I need to do it again, now that I have found it again!

Provided by Kayne

Categories     Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 10

6 pork loin chops
1 garlic clove, cut
2 teaspoons butter
2 granny smith apples, cut into 1/2-inch slices
2 onions, sliced
2 tablespoons flour
2 tablespoons lemon juice
2 cups applesauce
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

Steps:

  • Trim chops.
  • Rub both sides with cut garlic, then sprinkle with pepper and salt to taste.
  • Brown on both sides in skillet with melted butter.
  • In a greased casserole, place a layer of apples and onions, using about half. Put chops on top, then cover the whole with remaining apples and onions.
  • Stir flour into sediment in skillet and add 2 cups of boiling water, stirring constantly till thickened.
  • Add the lemon juice, applesauce and spices.
  • Make sure it is well mixed, then gently pour into casserole.
  • Cover casserole dish with foil or lid, and cook for 1 hour, 10 minutes at 350 degrees. Remove cover and bake for an additional 20 minutes.

Nutrition Facts : Calories 574.9, Fat 32.2, SaturatedFat 12.5, Cholesterol 108.2, Sodium 136, Carbohydrate 44.5, Fiber 4.2, Sugar 9.8, Protein 28.4

CRUNCHY ORIENTAL PORK CASSEROLE



Crunchy Oriental Pork Casserole image

This recipe has been around for a very long time. I guess that's because it is very good, a good way to use up that leftover pork, and it's quick and easy to make.

Provided by Miss Annie

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 can cream of mushroom soup
1/4 cup milk
1 teaspoon soy sauce
1 1/2 cups diced cooked pork roast
1/2 cup celery, thinly sliced
1 (6 ounce) can water chestnuts, sliced
1/3 cup sliced green onion
2 tablespoons chopped pimiento (optional)
1 can chow mein noodles

Steps:

  • In a large bowl, combine soup, milk and soy sauce.
  • Add pork, celery, water chestnuts, green onions, and pimiento.
  • Fold in 1 cup of chow mein noodles.
  • Spoon into a shallow 1 1/2 quart casserole, or pie dish.
  • Sprinkle top with remaining noodles.
  • Bake in at 375°F.
  • for 20-25 minutes.
  • Serve immediately.

ELIZABETHAN PORK



Elizabethan Pork image

I found this in a supermarket magazine years ago. I love to make this in the autumn or winter when the nights are long and the air is cold. For those who like the combination of fruit and meat, this is for you! It's good served over rice with a green vegetable.

Provided by Ppaperdoll

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 kg chump pork steaks or 1 kg pork chop, cut in 1 inch pieces
2 medium onions, sliced thinly
2 tablespoons flour
1 teaspoon ground mace
2 teaspoons mild curry powder
375 ml red wine
600 ml chicken stock (I use a stock cube)
125 g dried apricots
125 g raisins
125 g dried stoned dates or 125 g prunes

Steps:

  • Preheat oven to 160 c, or 325 f.
  • Heat oil in dutch over.
  • Over high heat, fry pork in batches until lightly browned.
  • Remove from pan.
  • Add onions to pan.
  • Cook over medum heat until soft.
  • Add flour and spices.
  • Stir and cook 1 minute.
  • Stir in wine and stock and slowly bring to a simmer.
  • Add meat and fruits.
  • Cook in center of preheated oven for 2 hours until meat is tender.

Nutrition Facts : Calories 610.5, Fat 16.9, SaturatedFat 4.6, Cholesterol 109.7, Sodium 238.8, Carbohydrate 67.3, Fiber 5.3, Sugar 48.3, Protein 39.9

SPICY PORK CHOP CASSEROLE



Spicy Pork Chop Casserole image

Make and share this Spicy Pork Chop Casserole recipe from Food.com.

Provided by JazzysNamma

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups frozen corn
2 cups diced frozen hash browns
1 (14 1/2 ounce) can diced Italian-style tomatoes, drained
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 teaspoon olive oil
4 boneless pork loin chops, about 3/4 inch thick
1/4 teaspoon black pepper
1/4 cup monterey jack cheese, shredded

Steps:

  • Preheat oven to 375 degrees.
  • Lightly spray nonstick skillet with cooking spray.
  • Add corn, cook over medium high heat for 5 minutes or until corn begins to brown.
  • Add potatoes, cook and stir for 5 more minutes or until potatoes begin to brown.
  • Add tomatoes, chili powder, oregano, cumin and red pepper; stir until well mixed.
  • Lightly spray 8x8x2 baking dish with cooking spray. Pour corn mixture into dish.
  • Add oil and pork chops to skillet. Cook pork chops over medium-high heat until brown on one side.
  • Remove pork chops and place browned side up on top of corn mixture.
  • Sprinkle with pepper.
  • Bake uncovered 20 minutes or until meat is barely pink in center.
  • Sprinkle with cheese.
  • Let stand 2-3 minutes.

Nutrition Facts : Calories 670.9, Fat 26.8, SaturatedFat 9.8, Cholesterol 130.2, Sodium 408, Carbohydrate 63.7, Fiber 7.2, Sugar 5, Protein 50.2

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