3/4 lb belly of pork
3/4 lb smoked bacon
2 lb potatoes
1/4 lb mushrooms
1 tsp rosemary
1 lb onions
3/4 cup stock
1 salt and pepper
2 oz butter
Directions
(Irish pork belly has a fatty layer, vital for the
flavor, and a meaty layer. See if you can get your
butcher to give you pork that has about equal amounts
of pork and fat. Plain lean pork will not taste as
good.) Cut meat into one-inch cubes. Peel and thinly
slice potatoes. Peel or wipe mushrooms, and slice if
large. Grease a large ovenproof dish with some of the
butter, and place a layer of sliced potatoes in the
bottom. Add half the meat pieces, seasoned and
sprinkled with rosemary. Layer with half the
vegetables, plus another layer of potatoes. Repeat,
using all meat, veg and potatoes. Pour stock over and
dot potatoes with remaining butter. Cover and cook in
a moderate oven, 325F, for 2 1/4 hours. Uncover for
the last half hour of cooking to brown the potatoes.
Servings: 4 servings
Kerry Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
It is possible to trace the history of `recipes` way back into antiquity, in fact as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, these, early records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of his times made use of many spices, including a few you will know like thyme, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in recipe books, the majority of which still exist in academic collections. By the time we get to the 1900s, cookery books were starting to become popular mostly due to better eduction, more leisure time and disposable income. |
We hope you enjoy this Kerry Casserole recipe.
