On Wednesday I was working until 8pm and had the lovely Phil over for dinner and Doctor Who in the evening. (In the end we watched Victoria Wood, for obvious reasons! 😦 ) and so I cobbled together this rather tasty little recipe in the morning before I started work. I just chucked in various different thing and it seemed to come out ok! I accidentally picked up a larger pack of pork mince than I thought that I had so the dish ended up rather meatier than I expected – seemed to work though
2 tablespoons of olive oil (plus a little extra for frying the aubergine slices)
750g of pork mince
1 large leek, thickly sliced
1 red onion, diced
2 red chillies, deseeded and sliced
Zest of half a lemon
2 garlic cloves, peeled and thinly sliced
1 red pepper, deseeded and thickly sliced
1 orange pepper, deseeded and thickly sliced
1 medium courgette – ½ sliced and ½ grated
150g of curly leaf kale
300g of fresh fusilli pasta
5 thick slices of aubergine (after slicing, sprinkle with salt to draw out the bitterness. Leave for 10 minutes, then wipe clean before frying)
1 ball of mozzarella, drained and sliced into 8 slices
2 tablespoons of freshly parsley, chopped
Sea salt and freshly ground black pepper
For the cheese sauce:
1 teaspoon of butter
1 teaspoon of plain flour
150ml of double cream
100ml of milk
1 teaspoon of Dijon mustard
1 teaspoon of paprika
110g of mature cheddar, grated
Pre-heat the oven to 200
In a large frying pan heat the olive oil and gently fry the garlic and onion until starting to soften. Then add the pork mind and stir well until browned, breaking up any lumps with a wooden spoon.
Once the mince is browned, add the chillies, leek, sliced courgette and sliced peppers. Cook over a medium heat for 5 minutes or so, stirring frequently.
Add the parsley, lemon zest and grated courgette, season well with salt and pepper and then stir in the kale. Cook for a further 5 minutes, stirring occasionally.
Whilst this is cooking, cook the pasta in boiling water according to the cooking instructions. Once cooked drain and set aside.
Once the pork and vegetables are cooked, stir in the pasta and then, once well combined, set aside.
Make the cheese sauce – melt the butter and stir in the plain flour to make a roux. Cook the roux for a couple of minutes before stirring in the cream and milk. Heat over a medium heat, whisking constantly, until the sauce starts to thicken. When the sauce is thickening, stir in the paprika and mustard and then stir in the grated cheese, whisking thoroughly until melted.
Once the sauce is ready pour it over the pork, vegetable and pasta mix, stirring well to combine.
Lightly fry the aubergine slices in a little olive oil, until just starting to brown.
Transfer half of the mixture into a large ceramic ovenproof dish and place four of the sliced of mozzarella on top. Then cover with the remaining half of the mixture. Place the fried slices of aubergine on top and then the final four slices of mozzarella.
Grate a little more cheese over the top and then bake in the oven for 25 minutes, until bubbling and golden.
Very tasty, if I do say so myself