Baked Pap With Pork Mince
This is a great way to use up extra pap if you have made more than you need
Makes enough for: 4 people
Ingredients
- 30 mls olive oil, divided
- 1 red onion, peeled and finely chopped
- 5 mls fennel seeds
- 500 g minced pork
- 10 mls tomato paste
- 400 g tinned 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
Method
- 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 ***
Notes
* I used a 32cm Le Creuset Stoneware dish
** 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
** 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