I Relish The Thought Of My Spicy Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Sami | Cook 2, Ready, Steady | 2 | Servings |
INGREDIENTS
| 1 | t | Cumin seeds |
| 1 | t | Coriander seeds |
| 2 | Cloves | |
| 1 | T | Finely chopped fresh |
| coriander | ||
| 1 | t | Finely chopped orange zest |
| 1 | t | 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 | T | Olive oil |
| 1 | Sweet potato, peeled and | |
| chopped | ||
| 1/2 | Red onion, roughly chopped | |
| 1 | Vanilla pod, split | |
| 4 | Apricots, stoned and | |
| quartered | ||
| 1 | t | Soft brown sugar |
| 2 | t | Black treacle |
| 1 | T | 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 | T | Double cream |
| 1 | T | Wholegrain mustard |
| 1 | T | Chopped fresh chervil |
| Salt and pepper | ||
| 8 | Fat, 0 Other Carbohydrates |
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; 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: 2586
Calories From Fat: 1819
Total Fat: 202.9g
Cholesterol: 409.4mg
Sodium: 2070.8mg
Potassium: 2439.4mg
Carbohydrates: 79.3g
Fiber: 18.6g
Sugar: 9g
Protein: 112.4g