INGREDIENTS

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.

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