Pork and Parsnip Casserole
Apr. 10th, 2022 01:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
purplecatCrossposted to ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
cookbook_challenge.
From my mother's cookbook. There is a note at the top that says "can't freeze", though I can't see anything obvious in the recipe that would make it unsuitable for freezing.
Ingredients:
1 1/2 lb leg of pork
1 lb parsnips
8 oz small onions
2 tbsp oil
1 clove garlic
1 tbsp each soy sauce, golden syrup (note above the crossing out says "cream sherry 2tbsp")
2 tbsp white wine vinegar
1/2 in fresh root ginger
1 level tbsp cornflour
salt and pepper
Method:
Cut pork and parsnips into 1 inch cubes.
Quarter onions keeping root ends intact.
Heat oil and skinned garlic in large flameproof casserole.
Brown pork pieces well, a few at a time. Remove with slotted spoon.
Brown parsnips and onion the in residual oil.
Return pork and remove garlic. Stir in stock, soy sauce, golden syrup, vinegar and grated ginger.
Cook at 350F for 1 1/2 hours.
Make past with cornflour and 1 tbsp H2O.
Strain casserole jounces into small saucepan. Return case to oven. Mix cornflour and juices. Boil and simmer then pour over pork and veg.
Changes, Mistakes and Substutions
I went with the soy sauce version of the recipe since I have soy sauce in the house and not cream sherry. I also forgot to keep the root ends of the onions intact - though to be honest, I'm dubious about the desirability of this. I'm not sure I want to be fishing large quarters of onion out of a casserole and then cutting the root off in order to eat them.
Now we have R2D2 the instant pot, the attraction of waiting an hour and half for a casserole has lessened, so I put the whole lot in R2D2 for 40 minutes. At the end of cooking we suddenly discovered we had no cornflour so we skipped the entire final step. This didn't seem to make that much difference.
Verdict
We have a lot of casserole/stew recipes in our repertoire. This is in part, I think, because they are relatively simple to prepare and very forgiving in terms of time needed to cook. So we had a bit of a discussion after making this about whether we really needed yet another casserole recipe. Final verdict was that we didn't actually have that many pork recipes and so this has been put into the rotation.
cookbook_challenge.From my mother's cookbook. There is a note at the top that says "can't freeze", though I can't see anything obvious in the recipe that would make it unsuitable for freezing.
Ingredients:
1 1/2 lb leg of pork
1 lb parsnips
8 oz small onions
2 tbsp oil
1 clove garlic
2 tbsp white wine vinegar
1/2 in fresh root ginger
1 level tbsp cornflour
salt and pepper
Method:
Cut pork and parsnips into 1 inch cubes.
Quarter onions keeping root ends intact.
Heat oil and skinned garlic in large flameproof casserole.
Brown pork pieces well, a few at a time. Remove with slotted spoon.
Brown parsnips and onion the in residual oil.
Return pork and remove garlic. Stir in stock, soy sauce, golden syrup, vinegar and grated ginger.
Cook at 350F for 1 1/2 hours.
Make past with cornflour and 1 tbsp H2O.
Strain casserole jounces into small saucepan. Return case to oven. Mix cornflour and juices. Boil and simmer then pour over pork and veg.
Changes, Mistakes and Substutions
I went with the soy sauce version of the recipe since I have soy sauce in the house and not cream sherry. I also forgot to keep the root ends of the onions intact - though to be honest, I'm dubious about the desirability of this. I'm not sure I want to be fishing large quarters of onion out of a casserole and then cutting the root off in order to eat them.
Now we have R2D2 the instant pot, the attraction of waiting an hour and half for a casserole has lessened, so I put the whole lot in R2D2 for 40 minutes. At the end of cooking we suddenly discovered we had no cornflour so we skipped the entire final step. This didn't seem to make that much difference.
Verdict
We have a lot of casserole/stew recipes in our repertoire. This is in part, I think, because they are relatively simple to prepare and very forgiving in terms of time needed to cook. So we had a bit of a discussion after making this about whether we really needed yet another casserole recipe. Final verdict was that we didn't actually have that many pork recipes and so this has been put into the rotation.