This is a basic pork loin marinade to make it really delicious! We use dill as a herb for this but you can add any other herbs you want. Cinnamon is used as it gives a depth of flavour to the pork loin! You can also optionally dice and crush whole garlic up and add it to the marinade to intensify the already delicious flavours!
The oil helps to moisturize the meat and make it juicy; you can also spread butter all over the loin before adding it to the marinade.
There come times when you have multiple parts of meat leftover. But you don’t have anything to do with it. This is where scrap meat stew comes in handy! By combining the scrap meat with a delicious medley of herbs and vegetables and spices you create a hearty meal! This meal not only tastes great but it helps warm you up on winter days and when food is scarce.
In my recipe, I use just about anything but for the sake of writing up, I used leftover chicken and burger meat. The chicken was taken from the freezer since my flatmates moved out and there’s so much waste food left. If it’s freezer chicken and it’s been frozen for months make sure to cook it before adding it to the stew. Or simply to prevent salmonella you should cook all instances of chicken before adding.
You can add more vegetables to the stew, I only had onions in my pantry at the time. I don’t like to spend money until I run out of everything that’s left, so if you do otherwise make sure to add more vegetables into the stew. If you do t have much though you can simply do as I did and add beans and oats to it to add filler into it. For if the onion is added, browning them then adding the spices to it is key. We added cinnamon and cumin which these two spices do wonders for the dish. For the stew itself, we had used a medley of herbs; oregano, rosemary, sage, basil, marjoram and thyme.
Pork Loin Quiche is a delicious quiche- it’s got the quintessential properties of one. Cheese and meat with herbs and spices. It’s both cost-effective as it uses one of the cheapest parts of pork available at the store. Along with utilizing mostly homemade ingredients like the pie pastry and stuff you can grow yourself.
The double cream used in this recipe gives it a nice creamy feel when eating the quiche and a lot of flavour depth too! We suggest crushing the garlic you use in this recipe and then dicing it. This activates that lovely flavour of the garlic.
If you want a meat-free quiche we have a vegetable quiche which you can cook instead.
1tbspglace stockGlace stock recipe can be found in the more info below the recipe.
1pie dish, pastry lined.
1wholegarlic crushed and diced.
Heat oven to 175 C fan on.
Add a baking sheet above the pastry pie dish with pastry on then add the baking beans for 10 minutes to blind bake.
While waiting; chop the pork loin and carrots into dices then brown them on the skillet. Crush garlic then dice.
Add the stock glace with the pork loin and cook until there is no more liquid.
Whisk the eggs together, then add flour and the baking powder. Add the double cream after then the salt with the vegetables and the pork loin. Add the grated cheese then take out the pastry dish once the time is over.
Add the lard to a skillet with the herbs on low heat until they are together; add it to the mixture then mix in.
Add the mixture to the pie dish after taking the baking beans out. Put in oven for around 45 minutes.
With the cost of the living crisis on our knees- we have to use cheaper cuts of meat. Pork loin is the cheapest cut of pork while being tough (at the moment) in a UK supermarket. Therefore we will be making this hearty pork loin stew recipe! On this blog, we have other cost-effective recipes that are both delicious and filling such as our budget casserole!
You can pretty much do this recipe for any other cut of meat as long as the meat is tough. The marinade is what will be reducing the toughness of the meat to make it tender. Use anything you think will work with the marinade as it is used as a base flavour- just like the stock.
If you wish to skip through all the lines of text and the recipe itself, we have a version on our YouTube channel.
Add all marinade ingredients together then mix. Add them into a container with the pork loins then leave them in the refrigerator overnight covered tightly. Make sure that the garlic is diced thinly.
When the pork has been marinated, add the chopped tomato can contents into a pot then cut up the pork into cubes then brown all sides. The browning adds flavour!
Throw the cooked pork loin into the pot then add the stock in liquid form then mix together. Add the canned liquid excess of the mushroom can and the chickpeas into the pot then simmer it out while you brown the canned mushrooms in a skillet.
Once browned- add to the pot; repeat with sliced onions. Cut up the garlic then add them into the pot.
Add the chickpeas and all the spices and herbs into the pot then cook for 30 more minutes.
This casserole is a very spicy but delicious eat! You can add more spices if you want to enhance the flavour. The casserole utilizes canned food to make it cheaper to cook. You can also use any type of beans or meat. Really, the flavour is controlled mostly by how strong the stock is. You can see a shorter version here.
Meats for the casserole.
Often I would suggest using sausage or any meat that cooks quite quickly; if you’re using other meat though- make sure to put a thermometer through the dish if you’re taking it out and make sure that it’s around 75-90 Celsius.
If you’re not wanting to have it too spicy and want a light one, I did a chipolata variation. All you would need to do is to remove the cayenne chilli powder!
You can substitute the mixed beans with really any bean you want. You can use other flours as well- though some are better than others. Cornflour is always the best for thickening- but make sure to use less if you use a strong thickener.
You can also substitute any of the vegetables for anything you want. The great thing with casseroles is that you can customize them however you want!
Topping the casserole
You can apply toppings onto the casserole; I used paprika for this one. You could add any powder to melt into it after it’s straight out of the oven. I would try garlic powder next time I create this dish again. Then again, feel free to mix and match different flavours! Experimentation is the key to finding new recipes and favourite flavours!
variableflourfor use to cover the meat to add thickness to the casserole. If you don't use meat- just add flour to the casserole instead and mix thoroughly.
For the stock
If you're creating the stock from scratch- put any vegetable cuttings into a pot of water (make sure to wash them first) then boil for half an hour.You may leave the stock step after you've browned all the vegetables- to use those cuttings before popping the casserole in the oven.DONT DISPOSE OF THE CANNED LIQUID- put it into the stock water as well! It has so many nutrients inside of it! If you don't want it too liquidy- make sure to reduce it.
Preheat oven to 180C fan.
Chop the red onions into slices along with the garlic.
Brown the red onions and garlic, slice the celery and peppers.
Brown the celeries and peppers- add all the browned vegetables to the casserole dish.
Add all of the herbs and spices to the casserole dish then mix together to evenly distribute.
Add the canned tomato- then mix again, Cover the meat with flour then add it to the casserole dish.
Mix again then add the cheese as the topping then pop into the oven for around an hour thirty to two hours.
Leave to cool for around an hour to two.
(optional) add paprika to the top of the casserole.
Keyword bean, beans, casserole, meat, spicy
We hope that you enjoyed the recipe a lot! If you have any feedback or ratings on the recipe please do send them!