Spicy pork parcels with a mustard sauce and tomato sauce

1 servings

Ingredients

Quantity Ingredient
12 ounces Pork loin; small dice
50 grams Butter
1 Clove garlic; crushed
1 Granny Smith's apple; small dice
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Ground turmeric
1 teaspoon Tamarind
1½ tablespoon Flour
2 Shallots; finely diced
2 Prunes; finely diced
2 Apricots; finely diced
6 Sheets filo pastry
1 Egg yolk
1 tablespoon Clear honey
2 ounces Butter; unsalted
1 Shallot; diced
1 Bay leaf
2 Parsley stalks
1 teaspoon Peppercorns
1 tablespoon English mustard
¼ pint Vegetable stock
3 tablespoons Double cream
1 400 g tin chopped tomatoes
1 Red chilli pepper; diced
2 Cloves garlic; crushed
1 small Red onion; finely diced
1 tablespoon Tomato puree
1 tablespoon Coriander chopped
1 Bay leaf
1 tablespoon Chopped basil
1 teaspoon Butter

Directions

MUSTARD SAUCE

TOMATO SAUCE

Mix the pork with the spices and flour. Melt the butter in a heavy based pan and add the shallots. Add the pork and the crushed garlic and cook. Add the apples, apricots and prunes. Add the honey and incorporate ingredients well. Season to taste and remove from the heat and leave aside to cool.

Cut squares from the filo pastry and layer 3 times to produce a "star" effect. Sticking them together with egg wash.

Place a little pork mixture inside the filo and seal together to form a parcel. Place in a moderate oven until golden brown. Mustard sauce: Melt the butter and add the shallot, bay leaf, parsley stalk, peppercorns and cook a little without colouring. Add the mustard and vegetable stock and reduce the liquid by half. Add the double cream, season to taste and serve.

Tomato sauce: Melt the butter in a pan and add the onion. Cook a little and add the garlic. Add all the remaining ingredients, boil and season to taste. Pass through a fine sieve.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Related recipes