Chili casserole with nut leek

Name: Chili casserole with nut leek
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 30 g Honey; 1 TABLESPOON Oil; 800 g released Kasseler cutlet in one piece; 1 washer Toast; 20 g Walnut kernels; 20 g + 1 tsp soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 thin sticks of leek (leek); 800 g floury potatoes; 1 chili pepper; 1 Msp chili powder; 150 ml Milk; 7-10 Tbsp grated nutmeg; 1-2 TEASPOONS dark sauce thickener

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
30 g Honey
1 TABLESPOON Oil
800 g released Kasseler cutlet in one piece
1 washer Toast
20 g Walnut kernels
20 g + 1 tsp soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 thin sticks of leek (leek)
800 g floury potatoes
1 chili pepper
1 Msp chili powder
150 ml Milk
7-10 Tbsp grated nutmeg
1-2 TEASPOONS dark sauce thickener

Directions

1
Onions peel and cut into slices. Mix honey and oil. Spread the smoked pork loin with half of the honey and place in a roasting pan. Add the onions and pour on about 1/4 litre of water.
2
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas mark 2) for about 50 minutes. Debark the toast and chop it in the universal chopper. Do not chop nuts too finely. Mix nuts, 20 g butter and toast and season with salt and pepper.
3
Clean, wash and cut the leek into pieces of about 3 cm. Put approx. 1 teaspoon of the butter-nut mixture on 1 piece of leek each. Wash the potatoes
4
Wash the chilli pepper, cut into fine rings and remove the seeds. Stir the pod and powder into the honey and after about 30 minutes spread on the cured pork loin. Add the leek sticks to the roaster and cook for another 20 minutes.
5
If necessary, add another 50-100 ml of water at the same time. Turn off the oven and open it slightly. Drain potatoes and heat milk. Mash potatoes, 1 teaspoon butter and milk together and season with salt, pepper and nutmeg.
6
Remove the meat and leek from the roaster and keep warm in the oven on a tray. Bring sauce (approx. 200 ml) to the boil in a saucepan and thicken with sauce thickener. Season sauce with salt and pepper. Cut the smoked pork loin into thin slices and serve with gratinated leek, sauce and mashed potatoes.