Serves 10 Mince base 1.5kg lean minced pork 325g onions chopped 13g ground cumin 4g five spice 5g garlic powder 3g cinnamon
Method Fry the pork in a suitable sauté pan, along with the chopped onions. Stir in the spices and cook out for 5 minutes. Add the liquids, bring to the boil, and simmer for 20-40 minutes to cook the meat in the sauce, thicken with corn flour diluted in a little cold water if required. Transfer to a suitable ovenproof dish. Cornbread topping 450g course corn meal 200g plain flour 30g baking powder 1 tsp powdered vegetable stock 1g ground black pepper 500ml semi-skimmed milk 2 eggs, size 2 Method Combine the above dry ingredients together in a bowl and mix well. Combine all the liquids together and stir them into the dry ingredients to form a batter. Fold in the remaining ingredients; do not over mix because this will make the topping tight and heavy. Pour/spread the topping evenly over the surface of the cooked pork mince, bake in a pre-heated oven 200°C for 30-40 minutes until the top corn bread has risen, and formed a golden brown sponge-like topping. Test for temperature, portion and serve as required. Serve with salad or seasonal vegetables. Nutritional Values Per portion based on recipe making 10 portions, 440g Energy 2688kJ / 640kcal Carbohydrate 66g NME 3g Fat 23g Saturates 5.6g Protein 48g Fibre 2g Sodium 1022mg Vitamin A 82 micrograms Vitamin C 4mg Folate 21 micrograms Calcium 270mg Iron 5.3mg Zinc 4.4mg It could be provided as a half portion size as a break time or breakfast snack. 550ml tomato juice 600ml water 2 beef stock cubes 5ml hot pepper sauce, optional 15g corn flour 100g olive oil 300g corn on the cob, tinned and drained, liquid can be used in the mix 100g low fat cheddar cheese, grated 75g red onions, diced Recipe supplied by BPEX Limited