Pork & Chestnut Casserole
A hearty casserole, best served with mash.
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
  • 2tbsp olive oil
  • 1 onion(chopped)
  • 300grams baby button mushrooms(halved)
  • 500grams roast pork(cubed)
  • 2cloves garlic(crushed or finely chopped)
  • 2tsp rosemary(chopped)
  • 10 juniper berries(crushed)
  • 1/4cup red wine
  • 1 pork stock cube
  • 200grams chestnuts
Instructions
  1. If you are using an oven-proof pan, pre-heat your oven to 160 degrees c. Heat the oil in a large pan or casserole and cook the onions with half a teaspoon of sugar until they start to caramelise.
  2. Add the halved mushrooms and keep cooking until they also start to brown.
  3. Now add the pork, garlic, rosemary, and juniper and give a good stir to combine the ingredients. Pop the stock cube into the pot, along with the wine and quarter of a cup of water. Stir again. Add the chestnuts, put the lid on the pot and cook in the oven for half an hour or so.
  4. If you feel you want to add some gravy (I did), do that just before serving. Serve with mash and green beans (or peas if you forget to pick up some green beans!)
Recipe Notes

Make sure you use chestnuts, not water chestnuts.  I once went to a local restaurant where the ‘partridge with chestnuts’ came with water chestnuts – not a very pleasant culinary experience.

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