INGREDIENTS

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.

A Message from our Provider:

“Give God what’s right — not what’s left.”

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