Creamy pork and sherry casserole with parmesan dumplings
- November 2017
- Serves 6
- Hands-on time 45 min, oven time 2 hours 20 min
This pork and sherry casserole can be made in either an oven or a slow-cooker, but both methods yield delectably tender pork in a creamy sherry sauce. The cheesy dumplings make this a meal to remember.
- 20.5g (7.5g saturated)
- 39g (8.6g sugars)
To make in a slow cooker, follow the recipe to the end of step 3 but use a large saucepan and reduce the sherry to 125ml and the stock to 250ml. Transfer to the slow cooker, set to high and cook for 4-5 hours. If you’re not freezing the casserole before serving, put in a flameproof casserole, bring to a simmer and continue the recipe from step 5.
Make the casserole to the end of step 5 up to 48 hours ahead, then cool, cover and chill. Reheat until piping hot, then continue from step 6. The dumplings need to rise in the oven so they can’t be made ahead.
To freeze the casserole, allow to cool fully, pour into a freezerproof container and mark with the date. Freeze for up to 3 months. Defrost thoroughly overnight in the fridge. Reheat in a casserole and continue with the recipe from step 6.
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