Light Pork & Turkey Baeckeoffe

📝 Ingredients

• 400 g pork tenderloin (1 piece)
• 320 g turkey breast (2 escalopes, about 160 g each)
• 1 kg waxy potatoes
• 3 carrots (about 300 g)
• 2 leeks (about 300 g once trimmed)
• 2 onions (about 250 g)
• 3 garlic cloves
• 1 chicken stock cube + 500 ml water (100 ml boiling, 400 ml cold)
• 4 sprigs fresh thyme + 2 bay leaves
• 1 tbsp olive oil
• Salt, black pepper

🍴 Utensils

• Cast-iron casserole dish with lid (4 to 5 L)
• Large mixing bowl
• Peeler
• Chopping board
• Kitchen knife
• Aluminium foil

📖 Steps

1. Dissolve the stock cube in 100 ml boiling water, then add 400 ml cold water to make a cold stock. Remove the thin, pearly white membrane from the tenderloin, as it toughens during cooking, then cut the pork and turkey breasts into cubes of about 3 cm.
2. Peel the onions and garlic, finely slice the onions and crush the garlic with the flat of a knife. Put the meat in a large bowl with the garlic, half the onions, the thyme and bay leaves, season with pepper, cover with the cold stock and leave to marinate in the fridge for at least 30 min (ideally overnight).
3. While the meat marinates, peel the potatoes and carrots, then cut them into 5 mm slices, keeping them separate. Halve the leeks lengthways and rinse them under cold water, fanning out the layers to wash away any soil, then cut them into 1 cm pieces.
4. Preheat the oven to 180 °C. Grease the base and sides of the casserole dish with kitchen paper soaked in olive oil. Spread half the potatoes over the base in an even layer, season lightly with salt, then add half the carrots and half the leeks.
5. Drain the meat over a bowl to catch all the marinade stock. Spread the meat over the vegetables with the garlic, onions, thyme and bay leaves, then cover with the rest of the onions, carrots and leeks. Finish with the remaining potatoes, tightly overlapping in a rosette.
6. Pour in the marinade stock: it should come three-quarters of the way up the vegetables without drowning the top layer (top up with a little water if needed). Add very little salt, as the stock is already salted, and season with pepper. Cover with a sheet of foil, then press the lid on firmly to trap the steam.
7. Bake for 2 h without opening the casserole dish. Then check it's done: the tip of a knife should slide through the potatoes and meat with no resistance at all. If not, replace the foil and lid and cook for another 15 min.
8. Take the casserole dish out of the oven, remove the thyme sprigs and bay leaves, then leave to rest, covered, for 5 min. Serve straight from the dish, scooping through all the layers for each plate and spooning over a ladleful of the juices.