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Recipe: I Relish the Thought of My Spicy Pork
Categories: Ready, Steady, Cook 2
Yield: 2 servings
1 ts Cumin seeds
1 ts Coriander seeds
2 Cloves
1 tb Finely chopped fresh
-- coriander
1 ts Finely chopped orange zest
1 ts Finely chopped lemon zest;
-- plus
1/2 Lemon; juice of
1 Garlic clove; finely chopped
1 pn Ground turmeric; garam
-- masala and
-- ground ginger
Pork fillet; about 280 g,
-- excess
-- fat trimmed
5 tb Olive oil
1 Sweet potato; peeled and
-- chopped
1/2 Red onion; roughly chopped
1 Vanilla pod; split
4 Apricots; stoned and
-- quartered
1 ts Soft brown sugar
2 ts Black treacle
1 tb Balsamic vinegar; red wine
-- vinegar
-- and red wine
1 Yellow pepper; seeded, cut
-- into
-- thin strips
225 g Runner beans; top and tailed
-- and
-- cut into thin, 5cm
-- long strips
15 g Butter
1 tb Double cream
1 tb Wholegrain mustard
1 tb Chopped fresh chervil
Salt and pepper
Preheat the oven to 220c/425f/Gas 7.
1 Heat a small frying pan, add the cumin, coriander seeds and cloves and 'dry fry' for a few minutes.
2 Crush the spices in a pestle and mortar and crush and tip onto a plate. Add the chopped coriander, orange and lemon zest, garlic, ground turmeric, garam masala, ginger and salt and mix together. Roll the pork fillet in the spices to coat all over.
3 Heat 1 tbsp olive oil in a large ovenproof frying pan. Add the pork and cook for 2-3 minutes on each side to brown and give a crust. Put the pan in the oven and cook for 10-15 minutes, or until the pork is cooked through.
4 Cook the sweet potato in a pan of boiling salted water until tender. Heat 1 tbsp olive oil in a frying pan. Add the red onion and cook gently for a few minutes to soften.
5 Add the vanilla pod, apricots, soft brown sugar, black treacle, balsamic and red wine vinegars and red wine.
6 Bring to the boil, cover with a lid and reduce the heat so the chutney simmers. Cook for about 5-8 minutes, or until the onions and apricots are tender and the liquid has reduced.
7 Blanch the pepper and beans in a pan of boiling water for 1-2 minutes, then drain.
8 Place the vegetables in a bowl, drizzle over 3 tbsp olive oil and lemon juice, toss and season with pepper.
9 Drain the cooked potato and roughly mash with a fork. Add the butter, cream, mustard and chervil, mix together and season.
10 Spoon the mash onto a plate and place spoonfuls of chutney around the edge. Arrange the salad on top, slice the pork and pile onto the salad.
Converted by MC_Buster.
Per serving: 516 Calories (kcal); 42g Total Fat; (69% calories from fat); 4g Protein; 38g Carbohydrate; 16mg Cholesterol; 91mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 8 1/2 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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