Recipe - Pan-Fried Cod With A Wild Mushroom Risotto

400 g Pork fillet; trimmed
2 Garlic cloves; crushed
2 Rosemary sprigs
60 ml Olive oil
Salt and pepper
1 tablespoon Caster sugar
1 tablespoon Honey

PLUM SAUCE
15 g Unsalted butter
55 g Bacon; minced
Onion; finely minced
450 g Plums; ripe and stones
; removed
1 Cinnamon stick
250 ml Chicken stock
2 tablespoon Brown sugar
1 teaspoon Fresh mint; chopped

COUSCOUS
175 g Couscous
20 g Butter
1 teaspoon Ground cinnamon
1 teaspoon Ground cumin
2 teaspoon Ground coriander
One half teaspoon Salt
15 g Sultanas
175 ml Chicken stock
1 teaspoon Coriander; freshly chopped
1 Shallot; chopped

Marinate the pork with the garlic, Rosemary and cloves for 24 hours.

Remove the pork from the marinade and season with salt and pepper. Heat a
heavy base pan with 11/2tsp of oil and seal on all sides until golden
brown.

Add 1tbsp of sugar and 1tbsp honey and roll the pork around. Place into a
preheated oven to finish cooking or continue to fry on the stove for 45
minutes.

Leave to rest for 8 minutes before carving. Serve with creme fraiche and
mixed herbs.

Plum sauce: Melt the butter in the pan and gently fry off the onions with
the sugar and spices until soft.

Add the chopped plums and cook for 68 minutes.

Add the stock and simmer for 1520 minutes.

Add the mint. Pass through a food processor or serve rustic.

Couscous: Melt the butter and add the chopped shallot.

Add the spices and sugar and stir well. Add the couscous and sultanas, stir
well.

Add the chicken stock and bring to the boil stirring continuously.

Add the fresh coriander and cook for 23 minutes and remove from the heat.
Cover and keep warm.

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