Pork Fennel And Leek Casserole Recipes

FENNEL LEEK CASSEROLE

Steps:

• Cut the green part off the leek and slice the white part in haf lengthwise. Cut into 3/4" chunks and separate the pieces.
• Leeks may contain sand between the leaves so proper washing is important. Wash the leeks thoroughly in a bowl of cold water.
• Use a slotted spoon to lift the leeks from the water. Do not pour the water off as any sand in the bottom of the bowl with stick back to the leeks.
• Drain the leeks on paper towels. Slice the fennel bulb.
• Bring 5 cups of water to a full boil. Add the long grain rice and cook for five minutes, then drain.
• Melt the butter in a non-stick skillet over low-medium heat. Add the leeks, fennel, salt, and pepper.
• Cook, stirring frequently until the fennel and leeks are just beginning to soften. Pour in the drained rice and half and half, stirring to combine.
• Fold in the grated Swiss cheese and pour everything into a buttered casserole dish. Sprinkle a few crushed red pepper flakes over the top.
• Bake in a 350 degree oven for one hour. Serve piping hot from the oven.

LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
• Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

FENNEL AND CELERY ROOT CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
• Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
• Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

SAUTEED FENNEL AND LEEKS

Steps:

• Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
• Add leeks, season with salt and pepper, cook 5 minutes more,.
• Stir in lemon zest and butter, adjust seasonings, serve.

CREAMY LEEK AND FENNEL BAKE

Steps:

• Butter a casserole dish and set aside.
• Preheat oven to 190C/375°F.
• Parboil the veggies for 5-10 minutes until tender crisp.
• In the meantime, combine all the ingredients for the cream sauce in a small saucepan. Heat over medium low heat until very hot, but not boiling, about 10-15 minutes. Stir occasionally to prevent sticking.
• Drain the veggies well and spread over the bottom of the casserole dish.
• Pour cream sauce over veggies. Stir around lightly to incorporate the sauce throughout.
• Combine topping ingredients and sprinkle over veggies.
• Bake for 20-30 minutes until bubbly and top top is golden brown.
• Allow to sit 5 minutes prior to serving.

PORK AND FENNEL CASSEROLE

Steps:

• 1.Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
• 2.Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.
• 3.Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.
• 4.Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.
• 5.Add the chickpeas and olives and cook for a further 15 minutes.
• 6.Stir in the parsley and serve.

LEEK CASSEROLE WITH MEAT AND POTATOES

Steps:

• Bring a pot of salted water to a boil and cook potatoes until softened, about 10 minutes.
• Bring a second pot of water to a boil and cook leeks until softened, about 8 minutes.
• Heat oil in a large skillet over medium heat and cook and stir beef, pork, curry, thyme, salt, and pepper until browned and crumbly, 10 to 15 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish with butter.
• Spread ground meat mixture in the casserole dish. Layer potatoes slices on top. Distribute tomatoes over potatoes and season with salt and pepper. Layer leeks on top and sprinkle with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

PORK, FENNEL AND LEEK CASSEROLE RECIPE

Steps:

• Preheat oven to 350ºF (180ºC). Make Constant Comment Tea with ¾ cup (180mL) boiling water, discard the tea bags, squeezing to extract as much liquid as possible. Add chicken stock and set aside. Melt butter in large skillet and add fennel and leeks and saute gently for 4-5 minutes or until soft, don't brown. Transfer to a bowl and set aside. Add pork to large plastic bag, add flour and season with salt and pepper, and toss until pork is well coated. Add olive oil to large skillet and brown the pork in batches over medium heat. Remove pork and add apple juice, increase heat and stir up the brown bits from the bottom. Add the tea mixture and boil, add pork, fennel, leeks and potatoes. Cover and place in oven. Cook for 45 minutes. Remove from the oven and add peas, mix cornstarch with a little cold water to make a paste, add slowly to hot liquid. Return to oven and continue cooking until sauce thickens. Season with salt and pepper if needed and garnish with chopped mint leaves.