Yield: 2 servings
Measure | Ingredient |
---|---|
1 teaspoon | Cumin seeds |
1 teaspoon | Coriander seeds |
2 \N | Cloves |
1 tablespoon | Finely chopped fresh coriander |
1 teaspoon | Finely chopped orange zest |
1 teaspoon | Finely chopped lemon zest; plus |
½ \N | Lemon; juice of |
1 \N | Garlic clove; finely chopped |
1 pinch | Ground turmeric; garam masala and |
\N \N | ; ground ginger |
\N \N | Pork fillet; about 280 g, excess |
\N \N | ; fat trimmed |
5 tablespoons | Olive oil |
1 \N | Sweet potato; peeled and chopped |
½ \N | Red onion; roughly chopped |
1 \N | Vanilla pod; split |
4 \N | Apricots; stoned and |
\N \N | ; quartered |
1 teaspoon | Soft brown sugar |
2 teaspoons | Black treacle |
1 tablespoon | Balsamic vinegar; red wine vinegar |
\N \N | ; and red wine |
1 \N | Yellow pepper; seeded, cut into |
\N \N | ; thin strips |
225 grams | Runner beans; top and tailed and |
\N \N | ; cut into thin, 5cm |
\N \N | ; long strips |
15 grams | Butter |
1 tablespoon | Double cream |
1 tablespoon | Wholegrain mustard |
1 tablespoon | Chopped fresh chervil |
\N \N | Salt and pepper |
Preheat the oven to 220c/425f/Gas 7.
1 Heat a small frying pan, add the cumin, coriander seeds and cloves and 'dry fry' for a few minutes.
2 Crush the spices in a pestle and mortar and crush and tip onto a plate.
Add the chopped coriander, orange and lemon zest, garlic, ground turmeric, garam masala, ginger and salt and mix together. Roll the pork fillet in the spices to coat all over.
3 Heat 1 tbsp olive oil in a large ovenproof frying pan. Add the pork and cook for 2-3 minutes on each side to brown and give a crust. Put the pan in the oven and cook for 10-15 minutes, or until the pork is cooked through.
4 Cook the sweet potato in a pan of boiling salted water until tender. Heat 1 tbsp olive oil in a frying pan. Add the red onion and cook gently for a few minutes to soften.
5 Add the vanilla pod, apricots, soft brown sugar, black treacle, balsamic and red wine vinegars and red wine.
6 Bring to the boil, cover with a lid and reduce the heat so the chutney simmers. Cook for about 5-8 minutes, or until the onions and apricots are tender and the liquid has reduced.
7 Blanch the pepper and beans in a pan of boiling water for 1-2 minutes, then drain.
8 Place the vegetables in a bowl, drizzle over 3 tbsp olive oil and lemon juice, toss and season with pepper.
9 Drain the cooked potato and roughly mash with a fork. Add the butter, cream, mustard and chervil, mix together and season.
10 Spoon the mash onto a plate and place spoonfuls of chutney around the edge. Arrange the salad on top, slice the pork and pile onto the salad.
Converted by MC_Buster.
Per serving: 516 Calories (kcal); 42g Total Fat; (69% calories from fat); 4g Protein; 38g Carbohydrate; 16mg Cholesterol; 91mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; ½ Fruit; 8 ½ Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.