| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cook 2, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 1 | Mango | |
| 1 | Marrow | |
| 3 | Pork loin steaks, about | |
| 350g/12oz | ||
| fat trimmed and cut | ||
| into cubes | ||
| 2 | T | Olive oil |
| 2 | Shallots, peeled and sliced | |
| 1 | Clove chopped garlic | |
| 15 | g | Butter |
| 1 | T | Chopped fresh parsley |
| Vegetable oil for deep | ||
| frying | ||
| 1 | 500 gram pac puff pastry | |
| 1 | Beef tomato, thinly sliced | |
| 1 | T | Chopped fresh basil |
| 125 | g | Buffalo mozzarella, cut onto |
| thin | ||
| slices | ||
| 1 | T | Caster sugar |
| Salt and pepper |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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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