with DIY pan con tomate
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Garlic
3 unit(s)
Paprika
2 sachet(s)
Breadcrumbs
1 pack(s)
Irish Pork Mince
240 grams
Ciabatta
2 unit(s)
Cannellini Beans
1 pack(s)
Onion
1 unit(s)
Tomato
2 unit(s)
Red Wine Vinegar
0.5 sachet(s)
Passata
1 pack(s)
Red Wine Jus
1 sachet(s)
Salad Leaves
40 grams
Sugar
1 tsp
Salt
0.25 tsp
Salt
to taste
Water
to taste
Oil
to taste
Pepper
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
- Roast the parcel until soft, 10-12 mins.
- Peel and grate the remaining garlic (or use a garlic press).
- In a large bowl, combine the mince, half the grated garlic, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand. Roll into evenly-sized balls, 3-4 per person.
- Pop the meatballs onto a lined baking tray and bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Meatballs are cooked when no longer pink in the middle.
- Meanwhile, cut the ciabatta into 1cm slices. Pop onto a separate baking tray. Toss with salt, pepper and a drizzle of oil.
- Bake on the middle shelf until golden, 8-10 mins.
- Meanwhile, drain and rinse the cannellini beans in a sieve. Halve, peel and thinly slice the onion.
- Halve the tomatoes. Carefully grate the tomato until you're left only with the skin (discard the skin).
- Drizzle the grated tomato with a little oil. Season with salt, pepper and ½ tsp sugar (per 2P).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and fry until softened, 4-5 mins.
- Once softened, add the paprika and remaining grated garlic.
- Fry until fragrant, 1 min. Pour in half a sachet of red wine vinegar (per 2P) and allow to evaporate, 30 secs.
- Next, stir in the cannellini beans, passata, red wine jus and ½ tsp sugar (per 2P). Cover and simmer for 4-5 mins.
- Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir through the grated tomato.
- Once the meatballs are cooked through, stir them into the beans and simmer for 2-3 mins more.
- Taste and season with salt and pepper if desired. Add a splash of water if it's a little too thick.
- When everything's ready, spoon the tomato mixture over the crispy bread.
- Divide your meatball and bean stew between serving bowls.
- Top with the salad leaves and drizzle over some oil.
- Serve your pan con tomate alongside.
3010
kJ
Energy (kJ)
719
kcal
Energy (kcal)
18.7
g
Fat
6.4
g
of which saturates
82.6
g
Carbohydrate
19.5
g
of which sugars
19
g
Dietary Fiber
42
g
Protein
0
mg
Cholesterol
8.04
g
Salt
