Somerset pork casserole

Delicious pork steaks cooked in the oven with all the trimming’s and plenty of flavour, you will wish you had some left to spare for tomorrows tea…

It is a basic, but moorish dish to prepare and cook especially if you haven’t done any kind of casserole yet. Well you have absolutely nothing to worry about, as many of the recipes here on this site are very easy to do this type, again like many, can be altered and substituted for a particular meat or veg of your choice if you’re not a lover of pork…

Right lets get on to the ingredients:

• 2 pork loin steaks
• leeks
• 2 or 3 garlic cloves chopped
• carrots
• green trimmed beans
• onion
• mushrooms
• preferred seasoning, salt and pepper, Italian herbs is always nice.
• 1 packet of somerset pork casserole powder mix (slight cheat)

Now this is very basic to prepare all you need to do is chop up all the veg and garlic, if green beans already trimmed at ends then just throw them in as they come, lay in to a large casserole dish and add 4-6 fluid ounces of water in the bottom. Place the pork steaks, or which ever meat you prefer, on top of the veg and separately mix up the pork powder sachet with half pint of water and poor over pork and veg. pop on the lid.

Pre-heat oven for 10-15 mins fan assist on 200 and put the dish, with lid, onto the middle shelf and cook for 1hour then take off the lid and give a little stir to separate the veg from the sides of the casserole. Place lid back on and cook for further half hour.

Once cooked the pork steaks should of browned at the sides and obviously not bleed red or pink liquid. Stir a veg or chicken stock in to the casserole to thicken slightly and serve.

Now if you wanted something to complement the casserole i will suggest chopping up any leeks left over and boiling them with some skinned potato that can be easily mashed, i normally use a couple of medium jacket potato’s with skins peeled. Once the potato’s are soft drain out the water and grate some cheese and sprinkle over the potato and the leeks and let it melt in to them.

Mash once its melted with a little tspn of butter and drop of milk, again if prefer, and your light and tasty leek and cheesy mash is ready to serve up with the casserole. ENJOY…