Name: I Relish the Thought of My Spicy Pork
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Sami	Ready, Steady, Cook 2	2	servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“Faith without works is empty – and vica versa.”