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.
WINTER VEGETABLE COBBLER This is quite an old-fashioned dish, a tasty way of using some root vegetables also you can make it without the cobbler if you wish, but to me that is the best bit. Great served with any leftover meats or a standalone dish with perhaps a Jacket potato/Salad. INGREDIENTS 1 Large onion …
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A gorgeous recipe by one of our favourite chefs from one of our favourite (if not the favourite!) restaurants ever… Courgette Hummus by Anita of La-Petite Bouchée! We absolutely love it there, incredible food, great setting, we cannot recommend enough. In their own words: “We serve simple yet hugely flavoursome, French cuisine using only the …
INGREDIENTS 140g Plain flour – sifted into a bowl. ½ teaspoon of salt 70g of butter or margarine if you prefer to use this – colder the better! 70g of grated hard cheese – stronger flavour the better. 1.5 teaspoons of paprika – the best results are to use smoked sweet paprika. If you don’t …
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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