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  • 1 Post By mikee
  • 2 Post By big_foot

Thread: curried Wild (or not) pork cassarole

  1. #1
    Member mikee's Avatar
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    Aug 2012
    Location
    Nelson, New Zealand
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    curried Wild (or not) pork cassarole

    Tomorrow nights tea (in with the pheasant) as there was still room in the oven

    CURRIED PORK AND PINEAPPLE

    1lb (500gr) pork pieces and
    2 medium sized onions browned in butter ( I use oil)

    Mix the following together:
    1 dessert spoon of favorite curry powder
    2 tablespoons lemon juice
    1 tablespoon brown sugar
    salt n pepper to taste
    2 tablespoons Worcestershire sauce
    drained juice from1 small tin pineapple pieces ( save pieces)

    Use all the juice and add water to make 2 cups. Put altogether in casserole.
    Cook 1 and1/2hours.
    Thicken with 1 tbsp cornflour mixed with a little water and add pineapple pieces.

    Return to oven until pineapple pieces are heated through. Serve with rice or mashed spuds.
    veitnamcam likes this.

  2. #2
    Member big_foot's Avatar
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    Dec 2012
    Location
    Rotorua
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    1,018
    Quote Originally Posted by mikee View Post
    Tomorrow nights tea (in with the pheasant) as there was still room in the oven

    CURRIED PORK AND PINEAPPLE

    1lb (500gr) pork pieces and
    2 medium sized onions browned in butter ( I use oil)

    Mix the following together:
    1 dessert spoon of favorite curry powder
    2 tablespoons lemon juice
    1 tablespoon brown sugar
    salt n pepper to taste
    2 tablespoons Worcestershire sauce
    drained juice from1 small tin pineapple pieces ( save pieces)

    Use all the juice and add water to make 2 cups. Put altogether in casserole.
    Cook 1 and1/2hours.
    Thicken with 1 tbsp cornflour mixed with a little water and add pineapple pieces.

    Return to oven until pineapple pieces are heated through. Serve with rice or mashed spuds.
    Mmmm sounds good, I might have just the animal for that
    veitnamcam and Gibo like this.

 

 

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