| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 400 |
g |
Pork fillet; trimmed |
| 2 |
|
Garlic cloves; crushed |
| 2 |
|
Rosemary sprigs |
| 60 |
ml |
Olive oil |
|
|
Salt and pepper |
| 1 |
tb |
Caster sugar |
| 1 |
tb |
Honey |
| 15 |
g |
Unsalted butter |
| 55 |
g |
Bacon; diced |
|
|
Onion; finely diced |
| 450 |
g |
Plums; ripe and stones |
|
|
; removed |
| 1 |
|
Cinnamon stick |
| 250 |
ml |
Chicken stock |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Fresh mint; chopped |
| 175 |
g |
Couscous |
| 20 |
g |
Butter |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cumin |
| 2 |
ts |
Ground coriander |
| 1/2 |
ts |
Salt |
| 15 |
g |
Sultanas |
| 175 |
ml |
Chicken stock |
| 1 |
ts |
Coriander; freshly chopped |
| 1 |
|
Shallot; chopped |
INSTRUCTIONS
PLUM SAUCE
COUSCOUS
Marinate the pork with the garlic, Rosemary and cloves for 2-4 hours.
Remove the pork from the marinade and season with salt and pepper. Heat a
heavy base pan with 11/2tsp of oil and seal on all sides until golden
brown.
Add 1tbsp of sugar and 1tbsp honey and roll the pork around. Place into a
preheated oven to finish cooking or continue to fry on the stove for 4-5
minutes.
Leave to rest for 8 minutes before carving. Serve with creme fraiche and
mixed herbs.
Plum sauce: Melt the butter in the pan and gently fry off the onions with
the sugar and spices until soft.
Add the chopped plums and cook for 6-8 minutes.
Add the stock and simmer for 15-20 minutes.
Add the mint. Pass through a food processor or serve rustic.
Couscous: Melt the butter and add the chopped shallot.
Add the spices and sugar and stir well. Add the couscous and sultanas, stir
well.
Add the chicken stock and bring to the boil stirring continuously.
Add the fresh coriander and cook for 2-3 minutes and remove from the heat.
Cover and keep warm.
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