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Week 34: Pressure cooker pork casserole

Story location: Home / food_and_drink / recipe_a_week /
18/Aug/2013

This recipe came about more or less by accident. I had planned to try a cake recipe but shortly after I had cooked and eaten this I realised it should probably count as this week's recipe. I wasn't following a recipe but simply threw together a one-pot meal based on what I had in the kitchen.

We have had a pressure cooker for several years but all I have used it for so far is to make soups or stocks. Until today I hadn't used it to cook an actual meal. I had recently bought some pork cheeks and thought a one pot pressure cooker meal might work.

I started by frying some red pepper, onion and garlic for a couple of minutes before adding the cheeks. I then poured a tin of tomatoes into the pressure cooker and added some mixed herbs, a pinch of salt, a generous pinch of smoked paprika and a grind of black pepper. I put the lid on the pressure cooker, brought it up to pressure and cooked for half an hour. I turned the heat off and let the pan cool down enough to let me remove the lid. I added some tomato puree, a bit of cornflour for thickening and a tin of beans.

The meat had gone soft and tender and readily came apart, which was what I'd hoped would happen. The sauce tasted very familiar and after a couple of mouthfuls I realised it was very similar to a recipe from our old Floyd on Spain book: a stew using tomatoes, red peppers and chorizo. I had accidentally recreated something which tasted almost identical to a family favourite recipe which I hadn't had for years.



Week 19: Two Pies

Story location: Home / food_and_drink / recipe_a_week /
05/May/2013

Late last year I had a go at making turkey pies using a hot water pastry. This week I had a go at a more typical pie, using a shortcrust pastry.

Chicken and Stuffing Pie

The filling was made by mixing cooked diced meat with stuffing - one pie used chicken, the other had pork and bacon. The pie shown here was chicken (with a 'C' on the lid). The pork and bacon pies had a 'P' on the lid so I could tell them apart after cooking.

Chicken and Stuffing Pie

The chicken pie was probably the better of the two. The stuffing helped hold the filling together and stopped the chicken from drying out. The meat in the pork and stuffing pie was slightly over-cooked and had gone a bit chewy but the pie was still ok.