We cooked Pork and Walnut Casserole, a Supercook recipe we had not done for ages.
Cubed pork fillet is casseroled with onions, garlic, green chillies, potatoes, coriander leaves, canned tomatoes, salt, pepper, sugar, thyme and chicken stock. Halved walnuts are added towards the end. We served with boiled rice.
We decided to pair the meal with a bottle of El Bombero 2011, a full-bodied Spanish Garnacha red from the Sunday Times Wine Club. For a pairing with a previous vintage of this wine see here
The wine was smooth and rich with spicy black cherry fruits and a good match with the meal.