Recipe - I Hope Eel Like It

1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
2 Cloves
1 tablespoon Finely chopped fresh
coriander
1 teaspoon Finely chopped orange zest
1 teaspoon Finely chopped lemon zest;
plus
One half Lemon; juice of
1 Garlic clove; finely chopped
1 pn Ground turmeric; garam
masala and
; ground ginger
Pork fillet; about 280 g,
excess
; fat trimmed
5 tablespoon Olive oil
1 Sweet potato; peeled and
chopped
One half Red onion; roughly chopped
1 Vanilla pod; split
4 Apricots; stoned and
; quartered
1 teaspoon Soft brown sugar
2 teaspoon Black treacle
1 tablespoon Balsamic vinegar; red wine
vinegar
; and red wine
1 Yellow pepper; seeded, cut
into
; thin strips
225 g Runner beans; top and tailed
and
; cut into thin, 5cm
; long strips
15 g Butter
1 tablespoon Double cream
1 tablespoon Wholegrain mustard
1 tablespoon Chopped fresh chervil
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 23 minutes on each side to brown and give a crust. Put the pan in
the oven and cook for 1015 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 58 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 12 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:
1 One half Grain(Starch); 0 Lean Meat; 1 One half Vegetable; One half Fruit; 8 One half Fat; 0
Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.