Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, vickys triple braised pork & apple casserole, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook vickys triple braised pork & apple casserole, gf df ef sf nf using 12 ingredients and 5 steps. Here is how you cook that.
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The ingredients needed to make Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF:
- Prepare 8 pork loin steaks, trimmed
- Make ready 4 gluten-free pork sausages, sliced
- Get 150 grams bacon, trimmed and chopped
- Prepare 100 grams peas
- Take 100 grams carrots, diced
- Make ready 1 medium onion, chopped
- Take 3 apples, peeled, cored and thickly diced
- Make ready 100 grams baby button mushrooms, halved
- Take 500 ml ham stock
- Make ready 500 ml vegetable stock
- Take 100 ml apple juice
- Prepare 4 tbsp chicken seasoning
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Instructions to make Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF:
- Season each side of the pork steaks with the chicken seasoning and lay on top of the sliced sausage and vegetables in a large casserole dish.
- Pour in the stock and apple juice so it's enough to cover everything. You may need more or less depending on the size of the dish you use
- Braise at gas 4 /180C / 350°F for 1 hour or slow cook for 8 hours
- Serve with mustard mashed potato - - https://cookpad.com/us/recipes/334012-vickys-sausages-with-mustard-mash-onion-gravy-gf-df-ef-sf-nf
- This is a great recipe for using up veg left in the fridge. I've used broccoli, corn, peppers, squash and made sweet potato mash instead. It's very versatile. Sometimes I leave the sausage whole, sometimes I cube the steaks. Easy to change up!
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