LOCH EYE PORK AND CIDER CASSEROLE
Delicious pieces of Loch Eye Pork slow cooked with Scottish Cider & finished with herby dumplings
This handmade Loch Eye Pork and Cider Casserole is bursting with the best locally sourced produce we can lay our hands on.
Serving suggestion: We think it tastes great with steamed green veggies.
All ovens vary, these instructions are only a guide. Ensure food is piping hot throughout. Watch out for steam when removing film. Microwave or oven, it’s up to you (unless you are like Michelle & then you’ll always pop it in the oven to crisp up the dumplings!)
Microwave – 800W
From Chilled: Lift corner of film or pierce; cook on full power for 2 minutes. Remove and shoogle or stir, then cook on full power for 1 minute and let stand 1 minute.
From Frozen: Lift corner of film or pierce; cook on defrost 10 minutes. Remove and shoogle or stir, then cook on max 2 minutes and left stand for 1 minute.
Oven – 190°C/Fan 180°C/Gas 5
From Chilled: Preheat oven. Leave film on and cook 20 minutes. Remove film, check, then cook 10-15 minutes. Remove and stir before serving.
From Frozen: Preheat oven, leave film on, cook 30 minutes. Remove film, check, then cook 10-15 minutes. Remove and stir before serving.
Defrosting: To cook from chilled, defrost thoroughly in refrigerator and enjoy within 48 hours. Do not refreeze once defrosted