Pork, Apple and Kumara Casserole

Name: Pork, Apple and Kumara Casserole
Cuisine: New Zealand
Ingredients: 1 teaspoon of canola oil; 8 loin pork chops, trimmed of excess fat; 1 teaspoon of dried mustard dissolved in sufficient water to make a thick cream; 1 teaspoon of dried mustard dissolved in sufficient water to make a thick cream; 2 large onions, peeled and thinly sliced into slivers; 2 tablespoons of parsley, minced; ⅛ teaspoon each of sage, rosemary and marjoram; ⅛ teaspoon each of sage, rosemary and marjoram; ⅛ teaspoon each of sage, rosemary and marjoram; 1 teaspoon of salt; ¼ teaspoon of freshly ground black pepper; 2 cups of tomato juice; 2 large cooking apples, peeled, cored and thinly sliced; ¼ cup of freshly squeezed lemon juice; 2 tablespoons of sugar; 2 large sweet potatoes, peeled, sliced crosswise and soaked in cold water; 2 large sweet potatoes, peeled, sliced crosswise and soaked in cold water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Kumara (Maori for sweet potato) was probably brought to New Zealand from Eastern Polynesia during the large immigration in the 7th or 8th centuries and flourished in the sandy soils of the North Island. Later, when the Maori settled in the Rotorua thermal area, they brought their tubers with them.

I first came to Rotorua in November, in the middle of a seasonal storm. Rain pelted down and the sulfurous fumes from the vents hung in the air like a miasma. The view from my bedro

Ingredients

Oceania
New Zealand
Gluten-free

Ingredients

Method