A real pot of leftovers, this one. Tons of stuff in the cupboard, fridge and freezer that all needed using up. Leave it in the casserole, come back hours later… lovely.
Pork and chestnut casserole:
500g pork shoulder, chopped
1 onion, diced
4 cloves garlic, sliced
2 carrots, diced
2 courgettes, diced
100ml marsala wine
1 teaspoon paprika
2 sprigs rosemary
50g chorizo
250g cooked chestnuts
2 tins tomatoes
500ml chicken stock
For the polenta:
100g quick-cook polenta
400ml vegetable stock
5 dried wild mushrooms
- Preheat the oven to 140°C.
- In a large casserole, fry the pork in batches until browned. Remove to one side while you gently fry the onions and garlic in the same pan.
- When softened, turn the heat up, add the marsala wine and bubble furiously. When the wine has reduced, add the pork, carrot, courgette and paprika and give a ruddy good stir. Throw in the rosemary, chestnuts, chorizo, tomatoes and stock and stir thoroughly. Pop the lid on and leave in the oven for three hours. Check on it from time to time and add hot water if necessary.
- For the polenta, first grind the mushrooms to a powder in a pestle and mortar. Get the stock to the boil in a saucepan and gradually add the polenta and mushroom dust in a steady stream, whisking all the time. Continue stirring for another two minutes and turn on to a cold plate.
- When cool, cut the polenta into pieces and fry until browned and crisp. Serve with the casserole, drizzled with balsamic vinegar.
