4 portions. Maximum cost: £9.40 for all ingredients,
Skill level: Easy,
Total cooking time: 50 minutes,
- Prep time: 10 minutes,
- Cooking time: 40 minutes,
Equipment used: 1 large pan, 1 baking tray, food processor for making breadcrumbs or if adding chorizo.
Original recipe: Nigel Slater’s Peppers with pork and rosemary
Despite loving pork, I can only think of a handful of occasions where I’ve used minced pork; mainly in sausage rolls or combined with minced beef to make meatballs. I’ve recently made a number of Chinese inspired dishes that use pork mince, and I’m now converted.
For this recipe, you can either buy mince or use sausage meat. (Either way, I’d recommend buying this from your local butchers rather than purchasing from the supermarket. Obviously you can’t generalise but this typically has a lot more flavour and I believe that welfare standards can be greater. If you’re concerned about cost, opt for sausage meat. For Brixtonian’s – You can get a great deal at the Tompkins’ butchers stall at Sunday’s Farmer’s Market, any 3 items for £10 (not limited to sausages))
The original recipe makes the pork stuffing using only pork mince, onions, garlic and tomatoes. You can make this richer by adding blitzed chorizo, or pad out a smaller amount of meat by adding more root veg or herbs. I’ve also used mince marinated with Chinese flavours (soy, sesame oil, oyster sauce) which may even be my preferred method now.
- Get a large pan of boiling water on the go.
- Chop 4 red peppers in half, cut out as much of the membrane as you can
- Dice 1 large onion, 2 cloves of garlic and the leaves from 2 sprigs of rosemary and set aside.
- Chop 2 large tomatoes into small chunks and set aside.
- If using pancetta, dice this or if using chorizo, add to a food processor before mixing with the mince
- Blitz 1/2 a bread roll or 1 slice of bread into breadcrumbs and add into a hot oven for a couple of minutes to toast. (I’ve used half an onion bagel in the past so really whatever you have to hand)
- Grate a big handful of Parmesan and set aside
(Original recipe in bold font)
Set the oven at 200C/gas mark 6.
Put the chopped onion into a large, shallow pan with oil over a moderate heat. Let the onion soften without colouring, then add the rosemary and garlic to the onions.
When all is soft and fragrant, stir in the tomatoes.
Cook until the tomatoes have collapsed into the sauce. Season with salt and pepper, then stir in the minced pork and the breadcrumbs. (I also like to add a dash of soy sauce at this point)
Remove from the heat.
Lower the halved peppers into a pan of boiling water for 6-8 minutes until they are slightly limp. (If the water is truly boiling I would reduce this time to 5 minutes maximum to prevent the peppers from becoming too soft)
Remove them with a draining spoon and put them skin-side down in a baking dish.
Divide the pork mixture between the peppers then moisten with a little olive oil. (I really stuffed mine and formed precariously balanced mounds)
Scatter grated Parmesan over the peppers and bake for 35 minutes or so till sizzling.
Serve with a spinach, rocket & and avocado salad and couscous (optional)
All prices from Sainsbury’s, May 2017, unless otherwise stated
- 1 large onion (20p)
- 2 cloves of garlic (50p for a bulb)
- 3 sprigs of rosemary (70p for a packet)
- 2 large tomatoes (20p)
- 350g minced pork (£3 for 454g British Free Range pork mince)
- bread roll for breadcrumbs (50p)
- 4 red peppers (£2)
- a handful of grated Parmesan (£2.30 for 150g of Parmigiano Reggiano)
- cous cous (65p for a 500g bag)
- spinach (£1)
- red onion (17p)
- avocado (£1)
View other Nigel Slater recipes