recipes
Walnut crusted pork fillet with orange and saffron rice and mango compote
2012-11-27
Ingredients
For the compote
- 1 mango
- 3 tbsp mixed dried fruits, apricots, cranberries and sultanas (Emy`s)
- 2 cloves garlic
- 2 tbsp sugar
- 2 cloves garlic, crushed
- Juice of an orange
- Juice of ½ a lemon
For the rice
- 1 cup long grain rice
- 2 ½ cups water
- Juice of 2 oranges
- Zest of an orange
- Pinch of saffron
- Fresh seasoning
For the pork
- 1 pork fillet
- Fresh breadcrumbs
- 100g chopped walnuts (Emy`s)
- Fresh thyme springs
- Zest of an orange
- Fresh seasoning
- Butter and olive oil for cooking
Method
To prepare the compote, combine all the ingredients together in a saucepan. Set over medium heat and simmer for 20 minutes until thickened. Next, prepare the rice, place all the ingredients in a medium sized sauce pan. Gently bring to the boil, reduce heat and simmer for 10 minutes. Put aside, cover with a lid and let stand for further 10 minutes. Next, trim the pork from any fats and cut into 3-4cms diagonally steaks. Combine the breadcrumbs, walnuts, thyme and orange zest and season well with salt and pepper. Press the pork steaks onto the crumbs and roll until completely coated. Shallow fry in a little hot butter and oil until golden and crispy. Serve the pork over a bed of rice accompanied with the mango compote.
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