This lovely Dairyfree Creamy Rosemary Pork is ready in minutes and completely dairyfree, soyafree, eggfree & glutenfree (check mustard ingredients). The creamy sauce is really light and perfect for summer. This is a beautiful creamy pork dish that is light enough to enjoy in the summer as well as being easy to make and completely dairyfree & soyafree. It is also very easy and relatively quick to make! The smashed potatoes are mixed with frozen petit pois and then coated in a tasty eggfree mayonnaise dressing made with Koko dairyfree yoghurts, Olive Oil and mustard. The mustard we use contains wheat but if it substituted for a suitable alternative the whole dish would be gluten free too! The star of this dish though is the lovely fresh herbs that came straight out of our garden; the first meal of the year with fresh herbs in it is always very exciting as it means the summer is nearly here!
Now I have to make a confession here. I am not a fan of creamy sauces OR casserole type things, however this is absolutely gorgeous. Ordinarily I would add Sage to a pork dish but it’s not quite ready yet so Rosemary it was and now I am left wondering why I have not used it with pork before! By just mixing the frozen peas into the hot potatoes they will defrost but taste like they do when they are straight out of the pod, then you just mix the Vitalite in and season. Daddy Peacock and I are lucky if we get any of these as the Peachicks go crazy for them! IF you manage to hide them somewhere they are quite nice cold as an accompaniment to BBQ’s or warm in the winter with slow cooker dinners!
The last couple of weeks have been pretty rough around here and so meals like these are really good when I’m not well as they are easy for Daddy Peacock to rustle up. I am guessing this would work in a slow cooker with a few tweaks – I will have a go and let you know! The ingredients are freefrom most of the top allergens which when my lungs take offence to almost everything is definitely a good thing!
This is a pretty straightforward dish to cook and the smashed potatoes couldn’t be simpler. Just chop a few large potatoes into chunks and boil until fork tender, drain and squash the potatoes slightly (not mashed just smashed!). Next stir in 1tbsp of dairyfree margarine & a couple of generous handfuls of frozen petit pois and finally cover with a lid to let the warm potatoes defrost the peas. And yes that really is it!
And there you have it a really tasty, allergy friendly dinner that is perfect for dinner parties or a quiet afternoon in front of a movie.
- 400 g Pork Shoulder Cut into cubes
- 3 cloves garlic Finely Chopped
- 1 Onion
- 1 Courgette
- 150 g Mushrooms
- 1 Handful Green Olives Left Whole or chopped its up to you!
- Sprig Fresh Rosemary Finely chopped
- 3 tbsp Koko Dairyfree Natural Yoghurt
- 100 ml Koko Dairyfree Milk
First job is to start the meat cooking, add the pork shoulder to a hot frying pan/skillet and fry until there is a nice colour on all sides. You can add a tbsp or two of Olive Oil to the pan to start with but with a good non-stick pan you won't need too. The Pork is fairly lean but there should be enough fat/juices in it to get a good colour on it.
Next add the veggies one at a time, stirring after each one (or like me chuck them all in and make a huge mess trying to stir them in!), the onion slices go first then the courgette chunks and mushrooms. Turn the heat down a bit and stir so the veggies don't stick.
After a good 5 mins the courgette will look like its softening, at this point add the garlic, olives and turn the heat down to about medium (I use a gas hob so its not an exact science!). Add the Kokodairy free and stir it all in before adding the yoghurt and rosemary.
Simmer on a low heat until the meat is done and the sauce thickens a bit - this depends on the size of the pork chunks and how much they have cooked already. It will take around 10mins but could take longer - just check the pork chunks are no longer pink.
Serve with the smashed potatoes (recipe, if you can call it that, below!) and a cold glass of something nice!
The smashed potatoes couldn't be simpler. Just chop a few large potatoes into chunks and boil until fork tender, drain and squash the potatoes slightly (not mashed just smashed!). Next stir in 1tbsp of dairyfree margarine & a couple of generous handfuls of frozen petit pois and finally cover with a lid to let the warm potatoes defrost the peas. And yes that really is it!
© Recipe & Photos - The Peachicks' Bakery