I have taken the recipe for pap lasagne from the nostalgic nibbles chapter in Zola Nene’s book Simply Delicious and adapted it to make my baked pap with pork mince. Zola says this is her updated version of pap, sausage and sauce.
I live my life through the lens of my eye and in the moment. My life is not lived through Facebook or other social mediums. I know that many people consider the term if it is not on Facebook it is not true to be the most apt for them. However for me, this is really not the case. If you want me to know something about your life please send me a message. Or call me. Or send a letter, whether by snail mail or email. This way I will know you want my attention. But don’t think because you have posted something on Facebook I have seen it. And if I ask you what is going on because of a post I have seen, do not take offence. I am showing an interest.
I bring this up because I saw a recent post where someone ranted about people not seeing their post 10 months previously where they detailed a life changing event that was going to take place sometime during the course of the year. The anger upset me as I too had missed the post. Probably it was written while I was on leave and not ‘hanging around’ on Facebook but rather spending time with my family and friends. I am now afraid to ask why this friend has moved and where they have moved to. I don’t want to be on the receiving end of the wrath. However, I would not mind being on the receiving end of this meal before I head off to gym. It is a perfect way to load up on carbohydrates to give me the energy to train.
Click on the links for conversions and notes.
Baked Pap With Pork Mince
- 30 mls olive oil divided
- 1 red onion chopped finely
- 5 mls fennel seeds
- 500 g minced pork
- 10 mls tomato paste
- 400 g tin whole peeled tomatoes chopped
- Salt and freshly ground black pepper to season
- 800 mls vegetable stock
- 200 g maize meal
- 25 g Parmesan grated, plus extra for garnishing
- Place 15mls oil into a large frying pan over a medium temperature
- Add the onions and fennel seeds and sauté until the onion is soft
- Pour the rest of the oil into the pan and stir in the pork mince
- When the mince has browned add the tomato paste and tomatoes
- Season generously, reduce the temperature and leave to simmer
- Preheat the oven to 200° Celsius
- Pour the stock into a sauce pan and bring to a boil over a medium to high temperature
- Reduce the temperature to medium and sprinkle the maize meal into the stock, stirring with a wooden spoon the whole time
- Continue to cook the pap until it pulls away from the sides, stirring occasionally
- Remove from the heat and stir in the Parmesan
- Grease an ovenproof casserole dish *
- Spread half of the pap on the bottom using a spatula
- Pour the mince over the pap and spread evenly
- Tip the rest of the pap onto your worktop and flatten to fit the shape of your dish
- Place on top of the mince and garnish the top with Parmesan **
- Bake for 20 minutes and serve hot ***
** You can see I was very generous with the Parmesan
*** You can delay the baking process if you want to make this in advance, Add a further 5 minutes cooking time if the dish is cold
Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime October 21:
- 2015 – !Khwa Ttu
- 2013 – Strawberrylicious Cup Cakes
- 2012 – Winners Announced For 3 Competitions
- 2011 – Chicken Cashew Curry
- 2010 – Roasted Red Pepper Bread Rolls