
Ingredients
- 500 grams starchy potatoes (3-4)
- 1 onion, peeled and sliced
- ½ cup chopped prunes or currants, optional
- 2 teaspoons minced garlic
- 37 gram packet bacon and onion soup mix
- 2 cups water
- 6-8 pork fingers
- Topping
- 2 apples, peeled and sliced
- 1 tablespoon each melted butter and honey
Method
- Slice the potatoes thinly and place in the bottom of a large lasagne-style dish. Scatter the onion and prunes or currants on top, if using.
- Mix together the garlic, soup mix and water and pour over. Place the pork fingers on top.
- Bake on the top rack of a 200ºC for 25 minutes. Toss the apple slices with the butter and honey and arrange on top of the pork. Continue cooking for a further 10-15 minutes until the potatoes are cooked, the apples are brown and crispy and the pork tender. Serve garnished with chopped parsley, if wished.
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