Spiced Elizabethan Pork And Fruit Casserole Recipes

SPICY ELIZABETHAN PORK CASSEROLE

Steps:

• Preheat oven to 400°F Heat the oil and gently fry the onion and garlic for 10 minutes
• Toss the meat in the flour combined with the spices and seasoning and add to the onion.
• Fry the meat, stirring occasionally until evenly browned. Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
• Add the dates and potato and transfer to an oven proof casserole dish.
• Cover and cook for 2-2½ hours or until the meat is thoroughly cooked. Just before serving stir in the fresh herbs.

SPICED ELIZABETHAN PORK AND FRUIT CASSEROLE

Steps:

• Heat the oil and gently fry the onion and garlic for 10 minutes.
• Toss the meat in the flour combined with the spices and seasoning and add to the onion.
• Fry the meat, stirring occasionally until evenly browned.
• Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
• Add the dates and potato chunks and transfer to an ovenproof casserole dish.
• Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
• Just before serving stir in the fresh herbs.

ELIZABETHAN PORK

Steps:

• Preheat oven to 160 c, or 325 f.
• Heat oil in dutch over.
• Over high heat, fry pork in batches until lightly browned.
• Remove from pan.
• Add onions to pan.
• Cook over medum heat until soft.
• Add flour and spices.
• Stir and cook 1 minute.
• Stir in wine and stock and slowly bring to a simmer.
• Add meat and fruits.
• Cook in center of preheated oven for 2 hours until meat is tender.

PORK CASSEROLE

Steps:

• Heat oil in large skillet and cook pork over med high heat about 5 minutes, stirring constantly.
• Lower heat, add onion & garlic, cook 5 minutes until onion is tender.
• Add paprika and remaining ingredients, except cornstarch. Bring to boil, lower heat, cover and simmer, stirring occasionally 1 hour until pork is tender.
• Mix cornstarch with a little water to form a paste. Stir in 1 spoon of the broth, then stir into skillet. Bring to boil, reduce heat and simmer 2 minutes until thickened.
• Serve with rice.

HOT FRUIT CASSEROLE

Steps:

• Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
• pear halves, apricot halves and spiced apple rings.
• Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
• Cook over medium heat, stirring constantly until thickened.
• Pour over fruit, cover and refrigerate overnight.
• Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
• NOTE: Cooking time refers to both cooking and chilling time.

HOT FRUIT CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Drain the pineapple chunks, peaches, pears, and cherries.
• slice the bananas and sprinkle with lemon juice.
• Add the bananas to the fruit.
• Transfer half of the fruit mixture to a 3 quart casserole dish.
• Sprinkle half the brown sugar, half the vanilla crumbs, half the margarine, and half the creme de banana.
• Cover with the remaining fruit and the remaining sugar, vanilla crumbs, margarine, and creme de banana.
• Bake for 30 to 40 minutes, or until fruit is bubbly.
• Stir to combine before serving.