Pork and Cauliflower layer bake |
I
have called this creation a Pork and
Cauliflower Layer Bake – it is a sort of lasagne but with a layer of
cauliflower as well as a layer of meat based on left over roast pork.
Pork and Cauliflower layer bake - meat layer |
For
the pork layers I prepared and
sautéed in a pan:
Diced leftover roast pork
Leftover chilli red wine gravy
Some more red wine
Tomato paste
½ can of savoury diced tomatoes
1 finely chopped red chilli
Good squirt of tomato sauce or ketchup
2 finely diced celery stalks (peeled first to remove
strings)
Small piece of pumpkin, cubed and lightly pre-cooked in
the microwave
½ a carrot, diced
1 portobello mushroom, chopped
¼ red capsicum (bell pepper), diced
For
the cauliflower layers:
½ small onion, finely chopped and sautéed until
translucent
4-6 garlic cloves, chopped (take out any green
sprouting bits in the middle – they will be bitter)
½ a cauliflower broken up into small florets
½ a leek finely sliced
½ a jar of 4 cheese pasta bake mixed with a little
crème fraiche
A smidge of grated ginger
The
divider between each layer was a fresh
lasagne sheet I bought pre-prepared – but dried ones would have worked just
fine.
Pork and Cauliflower layer bake - just before going in the oven |
So
the layers from the bottom were: pork, lasagne,
cauliflower/lasagne/pork/lasagne/topping of cheese sauce, with grated cheese,
breadcrumbs, sprinkled with paprika and cayenne pepper and finished with a few
dobs of butter.
Cook
for 30-45 minutes in a moderate oven until golden brown on top.
Pork and Cauliflower layer bake - hot |
Pork and Cauliflower layer bake - cold |
The
layers didn't hold together very well when it was hot – but I managed to get a
better picture the next day when it was cold and set.
How interesting. My Italian-American mother-in-law cooked with pork quite a lot. Her meatballs were ground pork, not beef. And the Italian cookbook I'm reading right now has a lot of pumpkin in it. This recipe has a genuine Italian feel.
ReplyDeleteLooks so good! Hot or cold, great use of the leftover pork.
ReplyDelete