INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220c/452f/Gas 7.  1 Chop a tomato and halve the
remaining tomatoes. Pull the purple  centres out of the sprouting
broccoli and cut them into small florets.  2 Blanch the florets in a
pan of boiling salted water for three  minutes with the garlic. Drain.
3 Fill a deep pan one-third full with vegetable oil and heat. Peel the
onion and, keeping the root intact, make deep criss-cross cuts almost
all the way down to the root.  4 Deep-fry the onion slowly until golden
brown and cooked through.  Drain on kitchen paper.  5 Beat out two pork
steaks between two pieces of oiled clingfilm.  Season, place some
blanched florets in the centre of each and roll up  to enclose,
securing with a cocktail stick.  6 Heat 1 tbsp olive oil in a griddle
pan, add the pork rolls and cook  quickly to seal all over.  7 Cook the
pan in the oven for 8-10 minutes, or until cooked through.  Mix the
mustard and mayonnaise.  8 Sit the fried onion in the centre of a
plate, arrange the pork rolls  around the edge and spoon on the mustard
mayonnaise.  9 Cook the pasta in a pan of boiling salted water
according to the  packet instructions. Drain.  10 Cut the broccoli
stalks into 5cm long pieces and cut the remaining  pork steaks into
thin strips. Heat 1 tbsp olive oil in a wok, add the  pork and stir fry
for a few minutes to seal.  11 Add the broccoli stalks and cook until
the pork is cooked through  and the broccoli is tender.  12 Add the
mustard powder, dill and chopped tomato. Stir in the  lemon, lime and
orange zest, add the pasta and toss together. Season  and serve on a
plate.  13 Heat 1 tbsp olive oil in a griddle pan. Add the blanched
garlic and  tomato halves cut-side down and cook for a few minutes.  14
Turn over the tomatoes, sprinkle over a dash of balsamic vinegar  and
caster sugar, put the pan to the oven and cook for 5-8 minutes,  until
tender.  15 Pour the red wine into a pan and simmer rapidly to reduce
by about  half. Shred the broccoli leaves and deep fry until crisp.
Drain on  kitchen paper.  16 Serve the roasted tomatoes and garlic on a
plate and pour over the  reduced wine. Pile the deep-fried broccoli
leaves on top.  Converted by MC_Buster.  Per serving: 805 Calories
(kcal); 29g Total Fat; (34% calories from  fat); 18g Protein; 106g
Carbohydrate; 3mg Cholesterol; 119mg Sodium  Food Exchanges: 6
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0  Fruit; 4 1/2 Fat; 0
Other Carbohydrates  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: 1941
Calories From Fat: 226
Total Fat: 25.5g
Cholesterol: 2.5mg
Sodium: 632mg
Potassium: 2494.6mg
Carbohydrates: 420.5g
Fiber: 25.4g
Sugar: 266.7g
Protein: 27.1g