Elizabethan Pork Food
SPICY ELIZABETHAN PORK CASSEROLE
Make and share this Spicy Elizabethan Pork Casserole recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Heat the oil and gently fry the onion and garlic for 10 minutes
- Toss the meat in the flour combined with the spices and seasoning and add to the onion.
- Fry the meat, stirring occasionally until evenly browned. Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
- Add the dates and potato and transfer to an oven proof casserole dish.
- Cover and cook for 2-2½ hours or until the meat is thoroughly cooked. Just before serving stir in the fresh herbs.
Nutrition Facts : Calories 706.8, Fat 39.4, SaturatedFat 12.2, Cholesterol 124.4, Sodium 91.5, Carbohydrate 41.7, Fiber 4.2, Sugar 17.3, Protein 33
ELIZABETHAN PORK
I found this in a supermarket magazine years ago. I love to make this in the autumn or winter when the nights are long and the air is cold. For those who like the combination of fruit and meat, this is for you! It's good served over rice with a green vegetable.
Provided by Ppaperdoll
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160 c, or 325 f.
- Heat oil in dutch over.
- Over high heat, fry pork in batches until lightly browned.
- Remove from pan.
- Add onions to pan.
- Cook over medum heat until soft.
- Add flour and spices.
- Stir and cook 1 minute.
- Stir in wine and stock and slowly bring to a simmer.
- Add meat and fruits.
- Cook in center of preheated oven for 2 hours until meat is tender.
Nutrition Facts : Calories 610.5, Fat 16.9, SaturatedFat 4.6, Cholesterol 109.7, Sodium 238.8, Carbohydrate 67.3, Fiber 5.3, Sugar 48.3, Protein 39.9
SPICED ELIZABETHAN PORK AND FRUIT CASSEROLE
The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very "fresh" herby taste and a lovely colour - they MUST be very finely chopped however, and must NOT include the stalks, just the leaves - with the exception of the parsley.
Provided by French Tart
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil and gently fry the onion and garlic for 10 minutes.
- Toss the meat in the flour combined with the spices and seasoning and add to the onion.
- Fry the meat, stirring occasionally until evenly browned.
- Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
- Add the dates and potato chunks and transfer to an ovenproof casserole dish.
- Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
- Just before serving stir in the fresh herbs.
ELIZABETHAN CHICKEN
Chicken is surprisingly delicious when combined with fruit! This recipe makes a creamy sauce that is flavored with nutmeg instead of the traditional mace. The recipe calls for fresh ground nutmeg but I suppose you could use nutmeg from your spice shelf....just keep in mind... there is a BIG difference between the two! Once I discovered this I purchased a nutmeg grinder...and will never use nutmeg from a spice rack again..... I found this recipe in Tom Bridge's "What's Cooking.... Chicken" cookbook. You can add curry powder to the sauce (in step #5) and/or a little dry white wine or vermouth to the sauce (in step #3) for more flavors.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once.
- Remove chicken breasts and add the chopped shallots to the pan and fry gently until softened and lightly browned - Once Shallots are browned return chicken to the pan.
- Add the chicken stock and cider vinegar to the pan and bring to a boil, then cover, and simmer gently for 10-12 minutes, stirring occasionally.
- Transfer the chicken to a serving dish.
- Add grapes, cream and fresh nutmeg to the pan, heat through, and season with salt and pepper (add a little cornstarch to thicken the sauce, if desired).
- Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 348.9, Fat 19.5, SaturatedFat 9.8, Cholesterol 118, Sodium 460, Carbohydrate 13.3, Fiber 0.6, Sugar 7, Protein 29.8
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