500g Potatoes – wash and thickly but evenly sliced with the skin on
1 large onion – peel, half and slice
1 pepper – half, deseed and cut into slices
Sachet of Westcountry Sundried Tomato Pesto
Boneless Pork Steaks or Pork Chops
50g of Cheddar cheese – grated
Sachet of Westcountry wholegrain mustard
3 Tablespoons of Milk
FROM YOUR STORECUPBOARD
Oil for cooking, salt and pepper, milk
METHOD
1] Preheat Oven Gas 4, 180C or FAN 160C.
2] In a large bowl mix together your pepper, potatoes, onion, sundried tomato pesto, 1 tablespoon of oil and 60ml of cold water, mix well to coat all ingredients with the liquid added.
3] Tip your potato mixture into a shallow ovenproof dish, spread evenly and season lightly with salt and pepper.Place in your preheated oven for approx. 20 minutes – your potatoes will be softening and slightly brown, but the mixture should still be quite moist
4] Carefully place your pork on top of your cooked vegetables taking care not to overlap the pork pieces over each other, return to the oven and continue to cook for a further 20 minutes. – when you prod the pork with a skewer or point of a knife the juice should be clear and no pink coming out.If it isn’t return to the oven for a further 5 minutes.
5] while your pork is cooking mix together the cheddar cheese, wholegrain mustard and 3 tablespoons of milk, cover and stand aside remembering to stir just as you need to use it.
6] Once your pork is cooked sufficiently, remove the dish from the oven, pour the cheese, mustard and milk mixture over the pork and return to the oven for 5 minutes to melt and brown the cheese.
We’re starting to get lots of yummy, healthy food in for January. Pick out everything you need for this delicious walnut and date overnight oats recipe… INGREDIENTS 120g Flahavan’s Organic Porridge Oats 375ml Rude Health Organic Almond Drink 4 tablespoons Organic Date & Walnut Butter 1 tablespoon Artisan Grains Chia Seeds A handful of raisins …
Pork & Cider Casserole With Apple & Honey. I can’t say I’ve ever made/had this before, but looking at this recipe our good buddy and chef/photographer extraordinaire JP has put together I am most definitely interested 🙂 Ingredients 1 tablespoon of vegetable oil 800g pork shoulder cut into 4cm cubes 2 onions sliced 1 carrot …
Another stunning but simple recipe from the incredible Anita of La-Petite Bouchée! This one is a corker, pure yummers, check it out! Ingredients 1 head of Romanesco 1 small leek, finely chopped A knob of butter For the cheese sauce ½ pint of whole milk A small knob of butter 1 tbsp flour 3oz of …
Serves 4 but easy to adjust. This is one of those comfort food moments that Julie wants to share with you…….enjoy INGREDIENTS 800G potatoes – peeled and cut into equal pieces 1 large onion or 2 x small onions – peel and diced 4 spring onions – remove any papery outer layer, cut the root …
Cheesy Pork, Pepper and Potato One Pot
INGREDIENTS
500g Potatoes – wash and thickly but evenly sliced with the skin on
1 large onion – peel, half and slice
1 pepper – half, deseed and cut into slices
Sachet of Westcountry Sundried Tomato Pesto
Boneless Pork Steaks or Pork Chops
50g of Cheddar cheese – grated
Sachet of Westcountry wholegrain mustard
3 Tablespoons of Milk
FROM YOUR STORECUPBOARD
Oil for cooking, salt and pepper, milk
METHOD
1] Preheat Oven Gas 4, 180C or FAN 160C.
2] In a large bowl mix together your pepper, potatoes, onion, sundried tomato pesto, 1 tablespoon of oil and 60ml of cold water, mix well to coat all ingredients with the liquid added.
3] Tip your potato mixture into a shallow ovenproof dish, spread evenly and season lightly with salt and pepper. Place in your preheated oven for approx. 20 minutes – your potatoes will be softening and slightly brown, but the mixture should still be quite moist
4] Carefully place your pork on top of your cooked vegetables taking care not to overlap the pork pieces over each other, return to the oven and continue to cook for a further 20 minutes. – when you prod the pork with a skewer or point of a knife the juice should be clear and no pink coming out. If it isn’t return to the oven for a further 5 minutes.
5] while your pork is cooking mix together the cheddar cheese, wholegrain mustard and 3 tablespoons of milk, cover and stand aside remembering to stir just as you need to use it.
6] Once your pork is cooked sufficiently, remove the dish from the oven, pour the cheese, mustard and milk mixture over the pork and return to the oven for 5 minutes to melt and brown the cheese.
Serve immediately.
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