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Associate.com - Share Your Recipe!

Recipe Name: As A Marrow Of Fact, It's Quite Good Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1 Mango
1 Marrow
3 Pork loin steaks, about
350g/12oz
fat trimmed and cut
Into cubes
2 Tablespoon(s) Olive oil
2 Shallots, peeled and sliced
1 Clove chopped garlic
15 Gram(s) Butter
1 Tablespoon(s) Chopped fresh parsley
Vegetable oil for deep
frying
1 500 gram pac puff pastry
1 Beef tomato, thinly sliced
1 Tablespoon(s) Chopped fresh basil
125 Gram(s) Buffalo mozzarella, cut onto
thin
slices
1 Tablespoon(s) Caster sugar
Salt and pepper
Directions:
Preheat oven to 220c/425f/Gas 7 and grease two baking sheets. 1 Cut a
small slice off the top and bottom of the mango and peel. Keeping the
knife as close as possible to the central flat stone, cut 'cheeks' of
flesh off the mango. 2 Peel the skin off the marrow in long strips and
retain. Cut the marrow flesh in half and scoop out the seeds with a
spoon. Cut the flesh into chunks and cook in a pan of boiling salted
water for about 10-12 minutes, or until tender. 3 Cut a piece of
mango into cubes about the same size as the pork. Thread alternating
pieces of pork and mango onto the skewers. 4 Heat 1 tbsp olive oil in
a griddle pan, add the kebabs and cook for 10-12 minutes, turning
regularly until cooked and browned. 5 Heat 1 tbsp olive oil in a small
frying pan. Add the shallots, cook until browned and crisp and season.
6 Drain the marrow and put back in the pan to dry out on a low heat
for a few minutes. Add the garlic, butter, season and mash. Stir in
the chopped parsley. 7 Fill a deep pan one third full with veg table
oil and heat. Deep fry the marrow peelings until golden brown and
crisp. Then drain on kitchen paper. 8 Spoon the marrow mash into the
centre of a plate and sit the kebabs on top. Arrange the deep fried
marrow strips and shallots on top. 9 For the Tarts: Roll out the
pastry on a floured surface and cut out two 15cm circles - reserve the
remaining pastry. Place the pastry discs onto a baking sheet, add
overlapping tomato slices on top and season. 10 Sprinkle the chopped
basil over the tomatoes and cover with the mozzarella slices. Bake in
the oven for about 10-12 minutes, or until the pastry is crispy and
browned. 11 For the Mango Palmiers: Cut the remaining mango into very
thin slices. Trim the reserved pastry to make a rectangle, sprinkle
over the caster sugar over and arrange the mango slices on top. 12
Bring the short edges of the pastry to the middle, fold over, meet,
lightly press down and repeat. Cut the pastry 'roll' into thin slices
and arrange on a baking sheet. Cook in the oven for about 10-12
minutes, or until golden brown and crisp. Arrange on a plate.
Converted by MC_Buster. Per serving: 1628 Calories (kcal); 115g Total
Fat; (63% calories from fat); 19g Protein; 133g Carbohydrate; 16mg
Cholesterol; 689mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1 Fruit; 23 Fat; 0 Other Carbohydrates Recipe
by: Ready Steady Cook Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 744
Calories From Fat: 185
Total Fat: 21g
Cholesterol: 19.5mg
Sodium: 2121.4mg
Potassium: 1461.5mg
Carbohydrates: 100.2g
Fiber: 26.6g
Sugar: 33.3g
Protein: 12.8g


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