Spiced Pork Loaded Naans with Ballymaloe Relish
with bell peppers and melted cheese
Pork mince and bell peppers are flavoured with a blend of Mexican-inspired spices in this loaded naan recipe. A few things help to elevate it to new heights: a finishing drizzle of balsamic glaze and a hearty helping of delicious Ballymaloe relish.
Tags:
Quick
•Family Friendly
Allergens:
Wheat
•Milk
•Mustard
•Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Naan
(Contains: Wheat, Milk)
240 grams
Irish Pork Mince
1 unit(s)
Bell Pepper
40 grams
Salad Leaves
1 tin(s)
Tomato Paste
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Onion
2 sachet(s)
Mexican Style Spice Mix
50 grams
Grated Cheese
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
½ tsp
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3464 kJ
Energy (kcal)828 kcal
Fat28.7 g
of which saturates11.9 g
Carbohydrate95.7 g
of which sugars29.1 g
Dietary Fiber5.1 g
Protein46.1 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place a large pan over medium-high heat (without oil).
- Once hot, add the pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Break the mince up with a spoon as it cooks. Season to taste with salt and pepper.
2
- Meanwhile, halve, peel and thinly slice the onion. Halve and deseed the pepper. Slice into thin strips.
- Add the pepper and onion to the pork and fry for 4-5 mins.
- Add the Mexican spice and fry until fragrant, 1 min.
- Stir in the tomato paste, ½ tsp sugar and 75ml water (double both for 4p).
- Lower the heat to medium and simmer until thickened slightly, 3-4 mins. Stir occasionally to prevent sticking. Season to taste with salt and pepper.
3
- Place the naans on a lined baking tray and distribute the pork evenly between them, leaving a 1cm border around the edge as the crust.
- Sprinkle over the cheese and pop into the oven.
- Bake until the cheese is melted, 4-6 mins.
- Just before serving, toss the salad leaves with a drizzle of oil and half the balsamic glaze.
- Season to taste with salt and pepper.
4
- Divide the loaded naans between plates.
- Top with a drizzle of remaining balsamic glaze.
- Spoon over the Ballymaloe relish.
- Scatter a little salad on the naans and serve the remaining salad alongside.
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