Tag Archives: mustard

Creamy Pork & Mushroom Casserole

Creamy Pork & Mushroom CasserolePork, bacon and mushrooms is always a favourite combination –
sophisticated enough for a causal dinner party, but comforting and easy enough for a family dinner.

Creamy Pork & Mushroom Casserole

This light casserole gets its creaminess from Dijon mustard, not cream, and is great spring meal. For a complete meal, serve over smashed
potatoes and accompanied by a steamed green vegetable of your choice.

Serves 4

500g diced pork
sea salt and freshly ground black pepper to taste
olive or vegetable oil
500g mushrooms, sliced
1 medium onion, sliced
2 rashers bacon, rind removed, meat chopped
1 cup white wine
1 tbsp Dijon mustard
a good handful of parsley, chopped

1              Preheat oven to 180°C. Season pork with salt and black
pepper.

2              Heat a large heat- and ovenproof casserole dish over a
medium heat, add a splash of oil and brown meat, in batches, if
necessary. Remove meat from pan and set aside.

3              Add mushrooms, onion and bacon to pan, cover and cook, stirring occasionally, for 10-15 minutes or until mushrooms and
onion start to soften. Add wine and mustard to pan, mix well to
combine and bring to simmering. Return pork to pan, cover, transfer to oven and cook for 45-60 minutes or until pork is tender.

4              Remove lid from casserole, place over a medium heat and simmer to reduce and thicken excess liquid – this could take
anywhere from 10-20 minutes. Stir through most of the parsley,
reserving some for scattering. Season to taste with salt and black pepper, if necessary.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Parsley: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Lamb’s Kidneys in Leek & Mustard Sauce

Lamb’s Kidneys in Leek & Mustard Sauce

It’s been a little while since we had a recipe using offal, so this is for those who like us, love kidneys, liver and all those other delicious
variety meats.

For those who are going to skip the kidneys, you might like to try the sauce – I think it would also be fabulous with pork or lamb chops or steak.

Lamb’s Kidneys in Leek & Mustard Sauce

I served this on toasted sourdough, but over rice, pasta or even a baked potato would also be good.

Serves 2

12 lamb’s kidneys
plain flour
sea salt and freshly ground black pepper
knob of butter
olive oil
1 leek, sliced
2 rashers streaky bacon, chopped
1 cup beef stock
2 tbsp Dijon mustard
chopped freshly parsley

1              Wash kidneys, cut in half from top to bottom and snip out the white core at the centre.

2              Place a couple tablespoons of flour and a good grind salt and black pepper in a plastic bag and shake to combine. Add kidneys and shake to coat. Remove shaking off excess flour. Reserve flour
mixture.

3              Heat a frying pan over a medium-high heat. Add butter and a splash of oil and when butter is foaming, add kidneys and cook, for 2-3 minutes or until browned. Remove kidneys from pan and set aside.

4              Reduce heat, add leek and bacon to pan, cover and cook,
stirring occasionally, for 8-10 minutes or until leek is soft. Stir in 2 tbsp reserved flour, then slowly stir in stock and cook, stirring
constantly, for 3-4 minutes or until sauce boils and thickens. Stir in mustard.

5              Return kidneys with any juices to pan and cook, stirring
occasionally, for 4-5 minutes or until kidneys are heated and cooked through. Season to taste with salt and freshly ground black pepper. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Kidneys: Mad Butcher – Hastings; Bacon: Wild Game Salamis – Clive; Leeks, parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, stock, mustard, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kidney recipes you might like to try:

Devilled Kidneys & Bacon

Devilled Kidneys & Bacon

Indian Spiced Lamb’s Kidneys

Indian Spiced Lamb’s Kidneys

 

Dijon, Mushroom & Beef Stew

Dijon Beef Stew 004aIt was with interest the other day I saw stewing and casserole steak advertised on special and there was a $1 price difference – the
stewing steak was $8.99 per kilo and the casserole steak $9.99 per kilo.

This, of course, got me thinking “What is the difference between the two?” When I was in buying the steak I decided that the stewing steak was the one I liked the look of the best – it was marbled and while the steak wasn’t labelled as any particular cut it looked like blade or chuck whereas the casserole steak had little marbling and looked to me like topside. So I thought “Well, that is interesting” and popped the cheaper, more appealing (to me) stewing steak in my basket. When I got to the counter, I asked the person on the
checkout what the difference between the types of steak was and I was basically told exactly what I had already worked out, so for this butcher at least there is a difference between what meat you should use for stewing and casseroling, I personally, think they are pretty much interchangeable and it depends of your preface.

Cuts such as shin, chuck, blade, brisket and flank (these were the cuts I was told that were stewing steak) come from hard-working
areas of the beast so contained a lot of connective tissue which when cooked slowly for a long time breaks down and becomes melt in the mouth.

The casserole cuts included topside and fresh silverside and are leaner and do not contain much connective tissue and are also used as slow-roasting cuts.

For more information about the different beef and lamb cuts visit Beef + Lamb New Zealand.

Dijon, Mushroom & Beef Stew

Adding the carrots towards the end of the cooking time means they
retain some firmness and give the stew a lovely carrot flavour that is lost if they are cooked with the meat from the beginning.

I used Masterfoods Dijonnaise mustard which is smooth and creamy and gives the stew the same qualities without using any cream.

Serves 6

olive oil
1 large (about 200g) onion, finely diced
2 sticks celery, sliced
750g stewing beef, in 2.5cm pieces
2 tbsp seasoned flour
2 cups beef stock
¼ cup Dijon-style mustard
1 tbsp  wholegrain mustard
2 large (about 200g each) carrots, halved lengthwise, sliced
butter
250g button mushrooms, quartered
¼ cup chopped flat-leaf parsley
salt and freshly ground black pepper

1              Place 2 tbsp oil, onion and celery in a heavy-based saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is translucent. Remove and set aside.
2              Toss meat in flour to coat. Increase heat and add a little more oil to the pan, then brown meat in batches. Once browned remove and set aside with the onion mixture.
3              Add some of the stock to the pan and cook, stirring, to
deglaze and loosen any bits from the bottom. Stir in remaining stock and mustards and whisk to blend.
4              Return onion mixture and meat to the pan, cover, bring to simmering and simmer, stirring occasionally, for 1½-2 hours or until meat is tender.
5              Add carrots, bring back to simmering and simmer for 45 minutes longer or carrots are tender.
6              Meanwhile, melt a knob of butter in a frying pan over a medium heat, add mushrooms and sauté for 10-15 minutes or until brown and tender.
7              Stir mushrooms into the meat mixture, bring back to
simmering and simmer for 10 minutes longer. Stir in parsley and
season to taste with salt and black pepper

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other beef stews and casseroles you might like to try:

Asian Beef & Vegetable Stew

Asian Beef & Vegetable Stew

Beef Cheeks Braised in Red Wine

Beef Cheeks Braised in Red Wine

Red Capsicum, Leek & Black Pepper Beef Casserole

Red Capsicum, Leek & Black Pepper Beef Casserole