| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Dairy |
English |
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Pork loin; small dice |
| 50 |
g |
Butter |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Granny Smith's apple; small dice |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Tamarind |
| 1 1/2 |
tb |
Flour |
| 2 |
|
Shallots; finely diced |
| 2 |
|
Prunes; finely diced |
| 2 |
|
Apricots; finely diced |
| 6 |
|
Sheets filo pastry |
| 1 |
|
Egg yolk |
| 1 |
tb |
Clear honey |
| 2 |
oz |
Butter; unsalted |
| 1 |
|
Shallot; diced |
| 1 |
|
Bay leaf |
| 2 |
|
Parsley stalks |
| 1 |
ts |
Peppercorns |
| 1 |
tb |
English mustard |
| 1/4 |
pt |
Vegetable stock |
| 3 |
tb |
Double cream |
| 1 |
|
400 g tin chopped tomatoes |
| 1 |
|
Red chilli pepper; diced |
| 2 |
|
Cloves garlic; crushed |
| 1 |
sm |
Red onion; finely diced |
| 1 |
tb |
Tomato puree |
| 1 |
tb |
Coriander chopped |
| 1 |
|
Bay leaf |
| 1 |
tb |
Chopped basil |
| 1 |
ts |
Butter |
INSTRUCTIONS
MUSTARD SAUCE
TOMATO SAUCE
Mix the pork with the spices and flour. Melt the butter in a heavy based
pan and add the shallots. Add the pork and the crushed garlic and cook. Add
the apples, apricots and prunes. Add the honey and incorporate ingredients
well. Season to taste and remove from the heat and leave aside to cool.
Cut squares from the filo pastry and layer 3 times to produce a "star"
effect. Sticking them together with egg wash.
Place a little pork mixture inside the filo and seal together to form a
parcel. Place in a moderate oven until golden brown. Mustard sauce: Melt
the butter and add the shallot, bay leaf, parsley stalk, peppercorns and
cook a little without colouring. Add the mustard and vegetable stock and
reduce the liquid by half. Add the double cream, season to taste and serve.
Tomato sauce: Melt the butter in a pan and add the onion. Cook a little and
add the garlic. Add all the remaining ingredients, boil and season to
taste. Pass through a fine sieve.
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