Serves 10 1 kilo sliced raw potatoes, 5mm thick 3-4 medium size aubergines, sliced lengthwise 5mm thick 800g diced lean pork 100g smoked bacon cut into fine strips 400g onions, thinly sliced 200g thinly sliced mushrooms 100g chopped pitted prunes 1/2tsp ground cumin 1/4tsp ground coriander 2 tbls light soy sauce 1/4tsp rubbed sage 1 litre chicken/pork stock
Combine the diced pork, smoked bacon, sliced onions, mushrooms, chopped prunes, spices, soy sauce and rubbed sage together in a bowl. Line the bottom of a suitable roasting dish with a layer of potatoes topped with a layer of thinly sliced aubergines. Arrange the pork mix evenly on the aubergine and cover witha top layer of aubergines and potatoes, pour over the stock, cook in a preheated oven 160°C for approximately 1 hour. Periodically with the aid of an egg slice push down the potatoes to submerse them under the stock to keep the surface moist. Once cooked remove the dish from the oven, the stock should have been absorbed into the dish test the potatoes and meat fortenderness (cooked). In addition the pork meat and vegetables can be cooked in stock and then added to the layers of potatoes and aubergines and cooked as above. Serve with additional seasonal vegetables. Nutritional Values Per portion based on recipe making 10 portions, 400g Energy 1003kJ / 237kcal Carbohydrate 26g Non Milk Extrinsic sugars (NME) 0g Fat 5g Saturates 1.5g Protein 24g Fibre 5g Sodium 364mg Vitamin A 15 micrograms Vitamin C 8mg Folate 36 micrograms Calcium 41mg Iron 2.2mg Zinc 2.7mg Recipe supplied by BPEX Limited