CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
Sami |
Cook 2, Ready, Steady |
2 |
Servings |
INGREDIENTS
1 |
|
Mango |
1 |
|
Marrow |
250 |
g |
Caster sugar |
75 |
g |
Butter |
1 |
|
500 gram pac puff pastry |
|
|
rolled out thinly |
1 |
|
Pinch ground ginger |
2 |
T |
Olive oil, plus 50ml/2fl oz |
2 |
|
Shallots, thinly sliced |
1 |
|
Clove garlic, chopped |
1 |
|
Beef tomato, cut into chunks |
2 |
T |
White wine |
1 |
T |
White wine vinegar |
1 |
T |
Balsamic vinegar |
1 |
pn |
Caster sugar |
3 |
|
Pork loin steaks, about |
|
|
350g/12oz |
125 |
g |
Buffalo mozzarella, cut into |
|
|
slices |
|
|
A few fresh sage leaves |
1 |
|
Lime, cut in half |
1 |
|
Bunc fresh mixed herbs – |
|
|
basil mint and coriander |
2 |
T |
Golden syrup |
2 |
T |
Black treacle |
2 |
T |
Double cream |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 220c/425f/Gas 7. 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 marrow and retain the peelings. Cut the marrow in
half, scoop out the seeds and cut flesh into 1cm thick slices. Chop
half the peelings. 3 For the Tart Tatins: Gently heat 200g/7oz caster
sugar in a small ovenproof frying pan until melted, increase the heat
and caramelise. 4 Pour a third of the caramel into a very small tart
tatin or 12cm diameter frying pan, add 7g/ 1/4oz butter, stir and top
with some of the mango slices. 5 Cut out a circle of pastry just
larger than the pan, place on top of the mango and carefully tuck the
edges down the sides of the pan. 6 Add 15g/ 1/2oz butter to the
remaining caramel in the frying pan and stir. Scatter half the marrow
peelings onto the caramel, cover the surface with some of the marrow
slices, sprinkle over the ground ginger and season. 7 Cut out a
circle of pastry just larger than the frying pan, place on top of the
marrow and carefully tuck the edges down the sides of the pan. 8 Bake
the tatins in the oven for 10-15 minutes, until risen and browned.
When cooked, put a plate on top of the marrow tatin and turn the pan
upside down. Repeat for the mango tatin. 9 For the Chutney: Heat 1
tbsp olive oil in a pan and soften then shallots and garlic gently for
a few minutes. 10 Add the tomato, white wine, white wine vinegar,
balsamic vinegar, pinch of caster sugar and season. 11 Simmer for
about three minutes, add the remaining chopped marrow trimmings and
simmer for another five minutes, or until the tomatoes have softened
and cooked down and the liquid has reduced. 12 For the 'Pizza': Heat a
small ovenproof frying pan. Cut horizontally almost all the way
through one pork steak and open to make a 'butterfly'. 13 Season the
pork, spread over the chutney and top with mozzarella slices and sage
leaves. Place in the frying pan and cook in the oven for 12-15
minutes, until the pork is cooked. 14 Heat 1 tbsp olive oil in a
griddle pan and cook the leftover pork steaks for five minutes,
turning occasionally, then squeeze over lime juice. 15 Add the lime
halves to the pan and continue cooking the pork for another 5-8
minutes, or until cooked through. 16 Place the bunch of fresh mixed
herbs in a mini food processor with 50ml/2fl oz olive oil, season and
blitz until smooth. 17 For the Toffee Sauce: Place 55g/2oz butter,
syrup, treacle and double cream in a pan and heat gently to melt.
Raise the heat and bring to the boil, then simmer rapidly for about
three minutes. 18 For the Spun Sugar: Gently heat 55g/2oz caster sugar
in a frying pan to melted, raise the heat and caramelise. 19 Drizzle
fine strands of the caramel over the handle of a wooden spoon or knife
sharpening steel to make fine 'spun sugar' - place kitchen paper on
the floor below to catch any drips. Shape the spun sugar into a ball.
continued in part 2
A Message from our Provider:
“How can a moral wrong be a civil right?”