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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