Pork/turkey and pineapple/quince casserole

[drivin_me_nuts]

This is one of my favourites. You can substitute pork for turkey or pineapple for quince. If you use a ripe quince you will create a casserole with a lovely tarte taste. This dish is ace with plain white long grain rice or brown basmati if you want a more nutty flavour.

1 kg meat
fresh quince cut into cubes
tin/fresh pineapple cut into cubes (or tin pineapple in juice)
2 peppers, one orange and one red, cut into chunks
1 long pepper
At least 5 red onions cut into wafer thin half-moons
4 cloves of garlic
black pepper
tumeric
a splash or worcester sauce
3 std size tin good quality plum tomatoes, cut in half
bottle good quality passata
at least half bottle of decent red wine - full bodied spanish is ideal
Juice of half a lime

Fry onions very soft and translucent
Add the peppers and crushed garlic and fry until soft
add meat and about a level tablespoon of sprinkled tumeric and fry hot until browned.
Transfer to a casserole pot or alternatively a clay pot that can go in the oven (if you havn't got one of these, I really recommend getting one, they make the best stews/casseroles)
Add the remaining ingredients and season to taste
Boil and let simmer for at least two hours, or ideally cook late and leave to cool overnight and eat next evening.

If you are cooking with quince you may well have to leave longer as the quince needs to be cooked through and it can take a long time.

On cold miserable nights I often add dumplings to the mix and these absorb the flavours very well - perfect food to counter those dreary rainy nights.