Pork and bean curry crumble: Difference between revisions
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Revision as of 16:16, 2 June 2019
| Pork and bean curry crumble | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | TBA |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st June 2019 |
This is just an aide-memior for me so I can replicate this recipe easily.
It's 'constructed' from pre-made ingredients so the preparation times are a little inaccurate.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion of my curry sauce for 2 people, about 500 grams
- 2 small pork steaks, chopped - I've cooked them sous-vide for 4 hours at 50° C but they could probably go in raw if sliced thinly
- 1 can of mixed beans, rinsed and drained
crumble
- 105 g suet
- 105 g self-raising flour
- 1 teaspoon baking powder
- Pinch of salt and pepper
- 30g cold water
Mise en place
- Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Add the chopped pork to two pie dishes
- Tip most of the mixed beans over the pork. I didn't use the full tin. The remains freeze well
- Pour over enough curry sauce to cover and mix well
- Mix the flour, suet, salt, pepper and baking powder
- Rub the flour and suet together until it starts to feel springy
- Tip in the water (30g) and mix into a dough
- Leave to rest for 30 minutes then roll out to roughly cover the pic dishes
- Bake for 30 minutes at 200° C
Serving suggestions
Serve with green beans and mashed potatoes
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