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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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This is a gutsy pork stew for a night when you just need comfort and warmth. It's cram-packed with herbs, wine, rich pork meat and tonnes of flavour.
2 Tbsp olive oil
2 small chorizo sausages, diced
2 onions, peeled and chopped
2 tsp minced garlic
1 cup red wine
1 teaspoon rosemary sprigs (or dried rosemary)
2 cups chicken stock
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
½ cup of parsley, chopped
2 tsp corn flour
2 Tbsp water
2 Tbsp olive oil
2 small chorizo sausages, diced
2 onions, peeled and chopped
2 tsp minced garlic
1 cup red wine
1 teaspoon rosemary sprigs (or dried rosemary)
2 cups chicken stock
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
½ cup of parsley, chopped
2 tsp corn flour
2 Tbsp water
Preheat the oven to 170°C
Place the oil in a pan and add the pork to brown on all sides. Place in a casserole dish.
Add the chorizo sausage to the casserole.
Add the onion and garlic to the pan and cook until the onion is soft.
Add the red wine, chicken stock, chickpeas and kidney beans, and bring to the boil. Pour mixture over the pork.
Add the rosemary and cover.
Place in the oven for 1 hour, or until the pork is tender.
Mix the corn flour and water together to make a paste. Mix into the stew, and cook for a further 5-10 minutes.
This is a gutsy pork stew for a night when you just need comfort and warmth. It's cram-packed with herbs, wine, rich pork meat and tonnes of flavour.
500g trim pork leg rump steaks, diced
2 Tbsp olive oil
2 small chorizo sausages, diced
2 onions, peeled and chopped
2 tsp minced garlic
1 cup red wine
1 teaspoon rosemary sprigs (or dried rosemary)
2 cups chicken stock
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
½ cup of parsley, chopped
2 tsp corn flour
2 Tbsp water
Preheat the oven to 170°C
Place the oil in a pan and add the pork to brown on all sides. Place in a casserole dish.
Add the chorizo sausage to the casserole.
Add the onion and garlic to the pan and cook until the onion is soft.
Add the red wine, chicken stock, chickpeas and kidney beans, and bring to the boil. Pour mixture over the pork.
Add the rosemary and cover.
Place in the oven for 1 hour, or until the pork is tender.
Mix the corn flour and water together to make a paste. Mix into the stew, and cook for a further 5-10 minutes.
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