Recipe: 1 Hour Fruity Pork and Apricot Casserole
Anyone who knows me knows I love cooking but those who really know me also know I like easy, minimum fuss food. If we're having a 'special' meal I'm more than happy to spend all day preparing, cooking and generally busying myself with the table. Normal, everyday food can become as tedious for me as to the next person, so when that happens I'm more likely or not to experiment and find a new 'one pot meal'.
Short preparation, dish popped into the oven and that's - more or less - it. I often find these dishes quicker to prepare than some 'convenience' foods. I've always liked fruit cooked into a main dish, North African couscous meals are always a hit with my taste buds. So today along those lines I experimented and came up with a variation on a classic Pork Casserole and we ate Fruity Pork and Apricot Casserole.
1. Chop the vegetables into nice chunky pieces. Cut the pork into fairly large pieces. Brown the meat in some olive oil until browned all round. Heat the oven to 180°C.
2. Remove the meat then add all the vegetables (and garlic) to the same pan and brown them, too. Put the meat back in the pan and add the liquid, ginger and herbs.
3. Bring to boil then lower the heat and simmer for 5 minutes before pouring into an ovenproof dish. Cook in the oven for around 1 hour or until all is cooked and the pork tender.
4. If needed the dish can be thickened by adding 2 teasps. of cornflour mixed with a little water.
Serve with chunks of bread, a glass of wine
and some good music.