with Italian hard cheese and creme fraiche
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Tomato
2 unit(s)
Salad Leaves
40 grams
Green Pesto
30 grams
Balsamic Glaze
2 sachet(s)
Baby Potatoes
500 grams
Irish Pork Mince
240 grams
Grated Italian Style Hard Cheese
40 grams
Creme Fraiche
110 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Quarter the potatoes and pop onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Meanwhile, roughly chop the tomatoes.
- Place a pan over medium-high heat (no oil).
- Once hot, fry the mince until browned, 1-2 mins. Use a spoon to break it up as it cooks. Season with salt and pepper.
- Add the tomatoes and fry for another 3-4 mins.
- Pop in the pesto, creme fraiche and half the balsamic glaze.
- Simmer for 4-5 mins . IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Once the sauce in the pan has thickened, season to taste with salt, pepper and sugar.
- Spoon into an appropriately-sized oven dish, top with the roast potatoes and sprinkle over the cheese.
- Bake on the top shelf of the oven until the cheese has melted and is golden, 8-10 mins.
- Just before serving, toss the salad leaves with the remaining balsamic glaze and a drizzle of oil. Season to taste with salt and pepper.
- Spoon the pesto hash into bowls.
- Serve the salad alongside.
2760
kJ
Energy (kJ)
660
kcal
Energy (kcal)
39.3
g
Fat
17.9
g
of which saturates
40.9
g
Carbohydrate
12
g
of which sugars
7.4
g
Dietary Fiber
36.8
g
Protein
14
mg
Cholesterol
3.98
g
Salt
