Serves 10 800g diced lean pork 300g sliced onions 800g chopped tinned tomatoes and sauce 100 ml sweet pickle sauce 2 tbls 2x15ml Worcestershire sauce 1 tsp 5ml mustard 400g baked beans (preferably low sugar/low salt variety) 400g cooked diced mixed fresh or frozenvegetables 200g diced cored apple 200-300ml chicken stock if required. 1.5 kilo mashed potatoes
Method Dry fry the diced pork in a hot frying pan along with the onions. Alternatively place the meat in a suitable container and place in a hot oven stirring frequently until the pork ishalf cooked, then add the sliced onions and cook out. When frying if a little oil can be added to the meat this will enhance the pork to colour quickly. Stir in the tomatoes, combine the sweet pickle sauce, English mustard and Worcester sauce together and add to the dish. Cook out until the meat is tender. Add the baked beans and mixed vegetables, bring to the boil, stir in the diced apples and additional stock if required. Transfer the mix to suitable serving dishes. Top with a layer of mashed potatoes and place under the grill to colour. Regenerate as required. Optional. sage and onion stuffing can be added dry to the potato mixor sprinkled over the top as a crumble. Serve with salad and possibly a baked potato. Nutritional Values Per portion based on recipe making With low sugar & 10 portions, 435g low salt baked beans Energy 1293kJ / 305kcal 1279kJ / 301kcal Carbohydrate 45g 44g NME 5g 5g Fat 4g 4g Saturates 1.2g 1.2g Protein 25g 25g Fibre 5g 5g Sodium 677mg 589mg Vitamin A 226 micrograms 227 micrograms Vitamin C 14mg 14mg Folate 42 micrograms 40 micrograms Calcium 71mg 70mg Iron 2.8mg 2.7mg Zinc 2.7mg 2.7mg Recipe supplied by BPEX Limited ‘Great