SLOW-COOKED PORK, CIDER & SAGE HOTPOT
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
Provided by Anna Glover
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 14
Steps:
- Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
- Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
- Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
- Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
- Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 644 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 80 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
PORK WITH SWEET POTATOES
With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 513mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
SWEET POTATO PIE I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Provided by COUGAAR
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 g
ORANGE-GLAZED PORK WITH SWEET POTATOES
When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. -Danielle Boyles, Sparta, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 325 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 467mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
PORK POT PIE
For those Red meat lovers in my life! Feel free to substitute beef steak for the meat or butternut squash for a sweet potato! I love this because it is relatively inexpensive and very easy to be super creative with flavors!
Provided by Rain_Melon
Categories Pot Pie
Time 1h20m
Yield 2 pies
Number Of Ingredients 16
Steps:
- PIE CRUST: Makes one set top/bottom.
- Mix together white wheat flour, salt, and sugar.
- Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
- Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8°C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
- Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
- FILLING: Fills 2 pie crusts
- Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
- Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
- Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
- Add cubed pork and sour cream to frying pan.
- Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.
SWEET POTATO, PORK, AND SAGE POT PIE
Pot pies are never something I consciously plan to make, they just happen because of the odd bits or interesting finds in the store. Originally made with tenderloin, I've had great results with just about all cuts of pork.
Provided by ValkyrieQueen
Categories Pot Pie
Time 1h
Yield 1 pie, 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400.
- Sprinkle pork with the salt and pepper. Place in a medium bowl and toss pork with 1 tablespoon flour.
- In a large skillet, add 1 tablespoon of the oil and heat over medium-high heat until hot. Ass pork, in batches if needed., Cook 3-5 minutes until browned on all sides. Set aside.
- Reduce heat to medium. In the same skillet, heat remaining 2 tablesppins of oil and heat. Add apple, sweet potato, and onion. Cook 2 minutes, stirring frequently.
- Add 1/4 cup of the cider; simmer 10 minutes or until the vegetables are tender.
- Sprinkle with remaining 3 tablespoons of flour and sage.
- Cook 1 minute.
- Slowly stir in the remaining 3/4 cup cider until smooth and bubbly.
- Add Applejack/brandy/additional cider.
- Return pork and any juices to skillet.
- Spoon mixture into a 2 quart baking dish.
- Cover with puff pastry/ crust/biscuit mix; cut steam vents.
- Sprinkle with shredded cheese (optional) and bake for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 763.4, Fat 44.6, SaturatedFat 10.9, Cholesterol 95.7, Sodium 701.2, Carbohydrate 52, Fiber 4.4, Sugar 9.1, Protein 37.9
ROAST PORK AND SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
- Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
- Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.
Nutrition Facts : Calories 461 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 593 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 34 grams
TURKEY POT PIE WITH SAGE CRUST
Steps:
- Butter a 4-quart baking dish.
- Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.
- Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.
- For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes.
- Preheat oven to 400 degrees F.
- Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting.
SWEET POTATO POT PIE
This is a fun, delicious, seasonally-perfect take on the traditional pot pies. Enjoy; it's a favorite here! The Washington Post 2004
Provided by hannahactually
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt.
- Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
- Stir in the adobo sauce and corn.
- In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot.
- Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes.
- Remove from heat and season with more salt to taste.
- Pour the filling into small ovenproof bowls, each three quarters full.
- Cut a piece of puff pastry dough to fit over each bowl, with some overlap.
- Place the dough on the bowls and fold over the edge of the dish.
- Brush the dough lightly with egg white (this creates a golden crust).
- Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes.
- Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.
Nutrition Facts : Calories 934.4, Fat 58.2, SaturatedFat 15.2, Cholesterol 17.1, Sodium 695.2, Carbohydrate 89.3, Fiber 5.7, Sugar 5.6, Protein 16.1
PORK, APPLE AND SWEET POTATO SHEPHERD'S PIE
Pork, apple, sweet potatoes. Delicious!! I found this recipe not too long ago and, while I was a little worried since it's nothing like your typical shepherd's pie, I felt I had to try it! It was a true winner with my family and will definitely be made again.
Provided by justajerseygirl
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- 1) In a large pot of boiling salted water, cook sweet potatoes until fork tender, about 15 minutes. Drain, then return to pan with next four ingredients, mash and set aside.
- 2) Season pork with salt & pepper. In a large, deep skillet, heat oil over medium-high heat. Cook pork, in batches until browned on all sides; remove to a plate.
- 3) Add celery and onion to the fat in the pan and sauté until lightly browned. Return pork to pan with apple, apple juice, broth, thyme, sage and additional salt and pepper; reduce heat and simmer for 5-8 minutes or until liquid has reduced by about two-thirds.
- 4) Transfer to large baking dish (I used a 9x13 glass cake pan) and top with sweet potatoes, smooth top. Bake for about 30 minutes, until browned on top.
Nutrition Facts : Calories 480.6, Fat 24.6, SaturatedFat 8.6, Cholesterol 78.2, Sodium 205.3, Carbohydrate 40.8, Fiber 5.2, Sugar 22.6, Protein 25
SWEET POTATO PIE
Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry
Provided by Adam Bush
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
- Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
- Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
- Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.
Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
MOM'S SAVORY PORK POT PIE
This is my mom's pork pot pie, which I haven't had in a long time. It is not creamy like most pot pies but rather rich, meaty, and juicy. Always better the next day, if it can last that long. You might want to make two for that very reason. All measurements are approximate.
Provided by Ransomed by Fire
Categories Savory Pies
Time 1h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 370°F.
- Cook bite size potato pieces in a small amount of water until almost tender.
- Add vegetables and chunks of pork and heat through.
- Drain most of the water.
- Add onion, Ramen noodle seasoning packet, salt, pepper, garlic to taste.
- Pour mixture into crust and top with crust.
- Cut 3-4 slits in top crust.
- Bake for 1 hour or until crust is well browned.
Nutrition Facts : Calories 193.1, Fat 7.1, SaturatedFat 2.3, Sodium 221.4, Carbohydrate 28.8, Fiber 3.5, Sugar 3.2, Protein 3.9
WORLD'S BEST SWEET POTATO PIE
Being from the South, we love our sweet potato pie. While many use many different ingredients to make their sweet potato pie this one stands out for its simplicity and goodness. This recipe was passed down to me from my best friend's mother who would cook the absolutely best sweet potato pies. After asking many times she finally wrote it down for me. Prepare yourself for the world's best sweet potato pie. Enjoy with whipped cream.
Provided by Lewis
Categories Desserts Pies Sweet Potato Pie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
- Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32 g, Cholesterol 63.7 mg, Fat 17.4 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 244 mg, Sugar 12.4 g
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