Finnish Pork & Swede Bake
One portion, 44 minutes, and only 9 minutes of chopping. Roughly £2.20 a portion.
Per portion
Calories from protein 22%, carbs 21%, fat 57%. Estimated from the ingredients.
Roughly £2.20 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Boil the swede (in 2 cm cubes) in salted water for 18–20 minutes until tender, then drain.
- 2
Meanwhile, brown the pork mince and onion in a pan for 5–6 minutes until no pink remains, then season with salt and plenty of black pepper. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Mash the swede with the butter, milk, nutmeg and egg, then stir through the pork and onion and spoon into a small ovenproof dish.
- 4
Smooth the top, sprinkle with breadcrumbs, and bake for 15 minutes until golden on top.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/finnish-pork-and-swede-bake/
