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Life After Brown
What's Cookin' ??
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<blockquote data-quote="klein" data-source="post: 946170" data-attributes="member: 23950"><p><span style="font-size: 18px"><strong>Pork Pie With Oka Mash</strong></span></p><p><span style="font-size: 18px"></span></p><p>This recipe makes 10 servings</p><p></p><p>Preparation time: <strong>20 minutes</strong></p><p>Total time : <strong>1-1/4 hours</strong></p><p></p><p><strong>Ingredients</strong></p><ul> <li data-xf-list-type="ul">1 tbsp olive oil (15 mL)</li> <li data-xf-list-type="ul">2 leeks , trimmed and thinly sliced</li> <li data-xf-list-type="ul">3 cloves garlic , minced</li> <li data-xf-list-type="ul">2 lb lean ground pork (907 g)</li> <li data-xf-list-type="ul">4 oz dry chorizo , cubed (113 g)</li> <li data-xf-list-type="ul">2 cups sodium-reduced beef broth (500 mL)</li> <li data-xf-list-type="ul">1/3 cup all-purpose flour (75 mL)</li> <li data-xf-list-type="ul">1 sweet potato , peeled and finely chopped</li> <li data-xf-list-type="ul">1 tsp smoked paprika (5 mL)</li> <li data-xf-list-type="ul">1/4 tsp salt (1 mL)</li> <li data-xf-list-type="ul">1/4 tsp pepper (1 mL)</li> <li data-xf-list-type="ul">1 pinch cinnamon</li> <li data-xf-list-type="ul">1 cup frozen peas (250 mL)</li> </ul> <ul> <li data-xf-list-type="ul"><strong>Topping:</strong></li> <li data-xf-list-type="ul">3 lb potatoes , peeled and quartered</li> <li data-xf-list-type="ul">2 cloves garlic</li> <li data-xf-list-type="ul">1 cup milk (250 mL)</li> <li data-xf-list-type="ul">8 oz shredded Oka cheese (227 g)</li> <li data-xf-list-type="ul">2 tbsp butter (30 mL)</li> </ul><p><strong>Preparation</strong></p><p></p><p>In large saucepan, heat oil over medium heat; cook leeks and garlic, stirring occasionally, until softened, about 6 minutes. Transfer to bowl.</p><p></p><p>In same pan, brown pork and chorizo over medium-high heat, breaking up pork with spoon, about 5 minutes. Add 1/4 cup of the broth; cook, scraping up browned bits, until no liquid remains. Stir in flour; cook, stirring, for 2 minutes.</p><p></p><p>Gradually stir in remaining broth; bring to boil. Stir in leek mixture, sweet potato, paprika, salt, pepper and cinnamon; return to boil. Reduce heat and simmer, stirring often, until slightly thickened, about 15 minutes. Stir in peas; scrape into 13- x 9-inch (3 L) baking dish.</p><p></p><p><strong>Topping:</strong> Meanwhile, in large saucepan of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. Drain and return to pan; mash with milk, cheese and butter. Spread over pork mixture.</p><p></p><p>Bake in 400°friend (200°C) oven until filling is bubbly and topping is golden, about 25 minutes.</p><p></p><p><strong>Additional information </strong>:</p><p><strong></strong></p><p><strong>To Freeze </strong></p><p>Follow first 4 paragraphs. Let cool. Cover with plastic wrap and overwrap in heavy-duty foil; freeze for up to 2 months. Thaw in refrigerator for 24 hours; remove plastic wrap, re-cover with foil and bake in 400F (200C) oven for 35 minutes. Increase heat to 425F (220C); bake, uncovered, until topping is golden, about 10 minutes.</p></blockquote><p></p>
[QUOTE="klein, post: 946170, member: 23950"] [SIZE=5][B]Pork Pie With Oka Mash[/B] [B][/B][/SIZE] This recipe makes 10 servings Preparation time: [B]20 minutes[/B] Total time : [B]1-1/4 hours[/B] [B]Ingredients[/B] [LIST] [*]1 tbsp olive oil (15 mL) [*]2 leeks , trimmed and thinly sliced [*]3 cloves garlic , minced [*]2 lb lean ground pork (907 g) [*]4 oz dry chorizo , cubed (113 g) [*]2 cups sodium-reduced beef broth (500 mL) [*]1/3 cup all-purpose flour (75 mL) [*]1 sweet potato , peeled and finely chopped [*]1 tsp smoked paprika (5 mL) [*]1/4 tsp salt (1 mL) [*]1/4 tsp pepper (1 mL) [*]1 pinch cinnamon [*]1 cup frozen peas (250 mL) [/LIST] [LIST] [*][B]Topping:[/B] [*]3 lb potatoes , peeled and quartered [*]2 cloves garlic [*]1 cup milk (250 mL) [*]8 oz shredded Oka cheese (227 g) [*]2 tbsp butter (30 mL) [/LIST] [B]Preparation[/B] In large saucepan, heat oil over medium heat; cook leeks and garlic, stirring occasionally, until softened, about 6 minutes. Transfer to bowl. In same pan, brown pork and chorizo over medium-high heat, breaking up pork with spoon, about 5 minutes. Add 1/4 cup of the broth; cook, scraping up browned bits, until no liquid remains. Stir in flour; cook, stirring, for 2 minutes. Gradually stir in remaining broth; bring to boil. Stir in leek mixture, sweet potato, paprika, salt, pepper and cinnamon; return to boil. Reduce heat and simmer, stirring often, until slightly thickened, about 15 minutes. Stir in peas; scrape into 13- x 9-inch (3 L) baking dish. [B]Topping:[/B] Meanwhile, in large saucepan of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. Drain and return to pan; mash with milk, cheese and butter. Spread over pork mixture. Bake in 400°friend (200°C) oven until filling is bubbly and topping is golden, about 25 minutes. [B]Additional information [/B]: [B] To Freeze [/B] Follow first 4 paragraphs. Let cool. Cover with plastic wrap and overwrap in heavy-duty foil; freeze for up to 2 months. Thaw in refrigerator for 24 hours; remove plastic wrap, re-cover with foil and bake in 400F (200C) oven for 35 minutes. Increase heat to 425F (220C); bake, uncovered, until topping is golden, about 10 minutes. [/QUOTE]
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