Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pork and lamb casserole. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Put vegetables and meat into a flameproof casserole. In an ovenproof casserole, layer the meat, with the onions and potatoes, seasoning each layer with salt and pepper. This recipe for baked lamb shoulder chops will make your mouth water with its savory flavors including carrots, onions, bay leaf, thyme, and oregano.
Pork and Lamb Casserole is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Pork and Lamb Casserole is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook pork and lamb casserole using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pork and Lamb Casserole:
- Make ready 500 g Canned Haricot Beans
- Take 3 onions, 1 quartered 2 sliced
- Get 1 Celery Stick, roughly chopped
- Make ready 4 large garlic gloves, 2 whole 2 chopped
- Take 2 litres water
- Make ready 500 g pork belly, skin removed
- Prepare 400 g lamb shoulders, deboned
- Take 200 g thick cut bacon
- Prepare 150 g breadcrumbs
- Prepare Vegetable oil
- Prepare 400 g fresh pork sausages
- Get 2 tbsp tomato purée
- Take Salt and pepper
- Take Bouquet garni (few spring of thyme and parsley, 3 Bay leaves)
The subtle flavor of the casserole really lets the individual ingredients shine through–a telltale sign of a good, traditional Cantonese dish. Find loads of warming lamb stew recipes, sure to take the chill out of any winter evening! There's nothing more warming on a cold, wet day than a simple Irish stew made with lamb and potatoes. It doesn't need to be complicate dot taste good.
Instructions to make Pork and Lamb Casserole:
- Make the bouquet garni. Put the herbs on each other and hold together with a piece of twine
- Place the beans, bouquet garni, celery, quartered onions, whole garlic and the water in a large saucepan. Season with salt and pepper to taste. Bring to a boil and dinner for 1 hour, skimming off any foam that rises
- Preheat the oven to 180°c
- Meanwhile, cut the pork and lamb into small chunks, slice the sausages and the bacon.
- Add the oil in a heavy bottom pan and cook the bacon until golden, remove the meat reserve the oil and repeat for the pork sausage and lamb.
- Add the sliced onions and the garlic to the same pan with the tomato purée and cook for about 2 minutes
- Drain the beans reserving the water and beans discarding the vegetables. In a large saucepan or casserole dish add the beans with the meat and cover with the reserved water.
- Add the fried onions on top and cover with a layer of breadcrumbs
- Cool for 1 hour covered in the oven. After that reduce the heat fo the oven to 140°c and uncover and cook for another 1 hour.
- Serve immediately
Be the first to review this recipe. This is adapted from another leftover meat casserole. Spray coat a casserole dish and layer veggies, meat and pasta in that order. Pour mixed soups over all. (Can cover and refrigerate until ready to bake at. Try the Somerset Pork Casserole, a savoury recipe mix, containing sage, bay leaves & thyme for a sweet and tasty flavour.
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