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.

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