COMFORTING TURKEY COBBLER
This takes the best of a pot pie and becomes a cobbler. The rustic look of the topping ensures you don't have to worry about shaping a pie pastry. The vegetables can be changed if desired.
Provided by thedailygourmet
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour to create a paste. Slowly add in water, stirring to incorporate. Stir in 1/2 cup milk and garlic base until mixture begins to bubble. Add turkey, carrots, celery, and onion and heat until warm, about 5 minutes. Mix in oregano, thyme, parsley, salt, and pepper. Remove from the heat and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x6-inch casserole dish with cooking spray.
- Whisk together 1 cup flour, baking powder, and salt for cobbler topping in a bowl. Cut in 3 tablespoons butter until the mixture resembles coarse meal. Gradually stir in 1/2 cup milk until dough pulls away from the side of the bowl.
- Pour turkey filling into the prepared casserole dish. Drop cobbler topping on top and sprinkle with Italian seasoning and garlic granules.
- Bake in the preheated oven until cobbler topping is golden brown, about 25 minutes.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 21.8 g, Cholesterol 67.9 mg, Fat 11.8 g, Fiber 1.3 g, Protein 21.2 g, SaturatedFat 6.4 g, Sodium 566.1 mg, Sugar 2.9 g
PORK & PARSNIP COBBLER
Sweet parsnips work well with pork in this one pot autumnal warmer - it really needs little or no accompaniment
Provided by Tony Tobin
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 22
Steps:
- For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.
- Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.
- Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.
- For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don't knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.
- Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.
- Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.
Nutrition Facts : Calories 825 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.88 milligram of sodium
COUNTRY PORK AND PEPPERCORN BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place peppercorns in plastic food storage bag to contain and crack them with mallet or small pan to a very coarse grind. Combine peppercorns with pork, garlic, thyme and some salt. Make 4 thick patties, thinner at the center for even cooking.
- Heat the extra-virgin olive oil over medium-high heat. Cook 6 minutes on each side. Set burgers on bread slices or bun bottoms. Top with lettuce, sliced gherkins and sliced shallots. Combine the cranberry sauce with the mustard and slather on bun tops. Place the tops on the burgers and serve.
COUNTRY PORK AND PARSLEY COBBLER
As we're heading towards autumn again I started to go through my 'Winter Warmers' recipes and thought I should share this one, a warming casserole dish and one pot meal. I found the recipe some time ago in a low cholesterol and low fat cookbook. I usually leave out the celery and add more leek and carrots instead, as I don't like celery. (UK tomato puree = US tomato paste, swede = rutabega and you can use sour cream or creme fraiche instead of the fromage frais, if you can't get any.)
Provided by -Sylvie-
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, heat the oil and fry the pork until lightly browned.
- Add the vegetables and stir over a medium heat until they start to color lightly.
- Pour into a large casserole dish and add the stock, tomato puree, parsley and pearl barley.
- Mix well.
- Season with salt and pepper to taste.
- Cover and place in a preheated oven (180 C/350 F/Gas 4) for about 1-1 1/4 hour, until the vegetables and pork are tender.
- For the Cobbler topping, sift the flour and baking powder with seasoning into a large bowl.
- Stir in the fromage frais and the chopped parsley.
- Add enough cold water to mix a soft but not sticky dough.
- On a lightly floured surface roll out the dough until it's about 1cm thick.
- Cut dough into 12-16 triangles.
- take the casserole out of the oven and raise the temperature to 220 C/425 F/Gas 7.
- Top the casserole with the dough triangles, making sure the edges overlap.
- Bake uncovered for another 15-20 minutes, until the dough has risen and has turned golden.
Nutrition Facts : Calories 557.4, Fat 25.4, SaturatedFat 8.5, Cholesterol 80.6, Sodium 856.7, Carbohydrate 53.1, Fiber 6.4, Sugar 6.8, Protein 28.5
COUNTRY-STYLE PORK LOIN
This pork roast is so moist and tender that it melts in your mouth. My son puts it at the top of his list of favorite foods. We like it with mashed potatoes. -Corina Flansberg, Carson City, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half. In a large shallow dish, combine the flour, onion powder and mustard. Add pork, 1 portion at a time, and turn to coat. In a large skillet, brown pork in oil on all sides., Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. Let pork stand for 10-15 minutes before slicing. , Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve pork and gravy with mashed potatoes if desired., Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally; add broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 291 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 204mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
SLOW-BRAISED PORK SHOULDER WITH CIDER & PARSNIPS
Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash
Provided by Good Food team
Categories Main course
Time 2h50m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
- Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.
Nutrition Facts : Calories 534 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 0.8 milligram of sodium
PORK & SQUASH GOULASH COBBLER
Combine pork with squash and mushrooms in this hearty low-calorie meal for two. If you add the cabbage to serve, it counts as five of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 55m
Number Of Ingredients 17
Steps:
- Heat the oil in an ovenproof non-stick pan, then stir-fry the pork for 5-7 mins until it starts to brown. Tip in the celery, squash, pepper and mushrooms with their stalks, then cook for a few minutes more.
- Stir in the caraway and paprika, then pour in 350ml boiling water, the bouillon, tomato purée and garlic. Cover the pan and simmer for 20 mins until the veg is tender, then remove the lid and simmer for another 5 mins to reduce a little.
- Heat the oven to 220C/200C fan/gas 7. For the cobbler topping, put the flour in a bowl and stir in the baking powder. Combine the oil and yogurt, then stir that into the flour. Bring the mix together into a dough using a cutlery knife. Knead very lightly on a clean work surface, then form into a sausage shape about the width of a large cucumber. Slice evenly into six rounds and arrange on top of the goulash. Brush with a little milk to glaze, if you like, and scatter over a pinch of caraway seeds. Bake for 15-20 mins until golden and cooked - you can tell by lifting one to see if the mixture has set beneath. Serve with the cooked cabbage on the side, if you like.
Nutrition Facts : Calories 469 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium
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PORK, LEEK AND CIDER COBBLER RECIPE | DELICIOUS. MAGAZINE
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- Heat 3 tbsp olive oil in a large shallow casserole (about 30cm). Season the pork, then coat in the seasoned flour and add to the hot oil. Brown well all over, then remove to a plate with a slotted spoon (you may have to fry in batches). Add the leeks and pancetta to the pan, with a little more oil if necessary, and fry gently for 10 minutes until soft.
- Add the sage and return the pork to the pan. Add the cider and stock, covering the pork, season again and bring to the boil. Reduce to a simmer and cook, covered, for 1 hour. Remove the lid and simmer for another hour until the pork is tender enough to pull apart with 2 forks. Break up the pork a bit, stir in the chopped parsley, then leave to cool a little while you make the topping.
- Heat the oven to 200°C/180°C fan/gas 6. For the topping, put the flour, mustard powder, baking powder and salt into a large mixing bowl and stir to combine. Add the butter then, using your fingertips, rub in the butter until you get a coarse, sandy mixture. Stir in the buttermilk and bring everything together into a soft, sticky dough.
- Shape the dough into a disc slightly smaller than the casserole, using a little extra flour if it’s too sticky, then score a cross in the top using a sharp knife. Scatter half the grated cheese over the pork and place the cobbler disc on top.
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