just the thing at the start of winter a+
Pork and Tomato Casserole
When the evenings are closing in, what can be nicer than a tasty casserole served with delicious mashed potato and vegetables?
- 1 tsp smoked paprika
- 1kg 100% New Zealand Pork Shoulder or Loin Chops, trimmed
- 1 leek, sliced
- 420g can Wattie's Condensed Tomato Soup - Extra Rich and Thick
- ½ cup apple juice
- ¼ cup water
- 400g can Craig's Chickpeas, drained and rinsed
1. Preheat oven to 160°C. Heat a dash of oil in a flameproof casserole dish and brown the trimmed 100% New Zealand Pork Shoulder or Loin Chops over high heat. Remove from the dish and set aside.
2. Add the sliced leek and cook until it starts to soften. Stir in the smoked paprika. Pour over Wattie’s Condensed Tomato Soup - Extra Rich and Thick , apple juice and water. Stir and bring to the boil.
3. Return the pork to the pan. Cover, transfer to the oven and cook for 1 1/4 hours. Add the drained Craig’s Chickpeas to the casserole and return to the oven for a further 15-20 minutes, or until the pork is cooked.
Serve with potatoes and seasonal vegetables.
Slow Cooker Instructions:
Pre-heat the slow cooker. Rub the smoked paprika into the Pork shoulder chops. Place in a slow cooker. Add the sliced leek. Pour over tomato soup, apple juice and water. Cover with the lid. Cook on low for 7-8 hours, until the meat is tender. Add the drained chickpeas and cook a further 10-15 minutes, until the chickpeas are hot.
Cooking with Leeks
Leeks come from the same family as the onion but have a milder flavour. Use the white and light green parts only. The darker green is usually tougher but good to use in stocks. To prepare, slice then and wash well in cold water to remove dirt trapped in the rings. Drain well and dry with paper towels. They can be boiled, steamed, stewed, baked and sautéed and are wonderful in pies, casseroles, soups and stocks. When sautéed, cook over a low heat to extract the flavours.
If burnt they become bitter. Store in the fridge in a plastic bag for up to a week.