This recipe comes from a Women’s Weekly segment entitled ‘Make-ahead Meatballs’. As it says it can be made the day before you need it and that can be really useful if you have a lot of people to cater for. I also think the corn chips and sour cream make it a winner!
This casserole base makes two portions and is a great way to pre-prepare a couple of nights dinners. You can make the base, divide in half and then freeze it. It’s easy enough then to defrost it and add the extra ingredients on the night you want to use it.
I don’t imagine that Mum ever made these as the spicy red curry paste wasn’t something she or Dad would have liked, but for those who don’t feel that way this recipe sounds like a great way to jazz up the humble rissole.
After finding the recipe for the Pumped Leg of Lamb I was reminded of another cold meat specialty of Mum’s – Pickled Pork. Like the lamb you don’t see pickled pork ready made any more and you’ll have to ask the butcher to prepare it for you. It’s treated the same way as the lamb and corned beef, pumped with brine and basically you cook it the same way. If you want to modernize it you could cook it in a slow cooker.
Back in the 60s, which is around the time this recipe was published, the choice of pork cuts was a lot more limited than it is now. You could buy roast pork and pork chops and not much else. So although this recipe calls for shoulder pork shops you could really use any pork cut you wanted. As it’s pre-metrics you need to convert the 10oz can of soup to 300ml and bake the casserole at 180o.
To be honest I can’t decide if this recipe would taste great or not. The pork mince, bacon, egg, pine nut filling sounds good, but the pumpkin and potato topping could make it stodgy. Mum must have thought it sounded alright or she wouldn’t have kept it, if you try it out let me know how it goes.