TIP: To make the bouquet garni, push black peppercorns into a celery stalk.
TIP: To make the bouquet garni, push black peppercorns into a celery stalk.
Prep 30 Mins • Cook 1½ Hours • Serves 4-6.
• 1 tbsp olive oil • 2 small batons pork rashers • 1 onion, chopped • 500 g pork sausages, chopped • 2 peeled carrots, chopped.
• 1 clove garlic, chopped • / cup white wine • 400 g can diced tomatoes • 1 cup chicken stock • 1 bouquet garni (see tip).
• 400 g cannellini beans, 1 3 rinsed, drained • / cup fresh breadcrumbs Kale Mash • 500 g potatoes, peeled and 1 3 halved.
• ½ cup milk • ½ cup parmesan, grated • ½ bunch kale, blanched and chopped.
1 In a large heavy-based saucepan, heat oil on medium. Saute pork and onion, 6- 8 mins, until fat renders down.
2 Add sausage and cook 4- 5 mins until golden. Stir in carrot and garlic and cook 2 mins. Add wine to pan to deglaze.
3 Add tomatoes, stock and bouquet garni. Bring to simmer. Reduce heat to low. Simmer, covered, 1 hour. Stir in beans.
4 Kale Mash meanwhile, in a saucepan of boiling salted water, cook potatoes 15- 20 mins, until very tender. Drain. Return to pan and mash well with milk and parmesan. Roughly mix through kale and season to taste.
5 Preheat oven to moderate 180 c.
6 Transfer pork mixture to an 8-cup baking dish, discarding bouquet garni. Spoon kale mash over top. Sprinkle with breadcrumbs. Bake 15- 20 mins, until crumbs are golden and toasted.
