Saturday, December 30, 2006

Andalusian Pork

This has some great flavours and the meat is kept really moist from the dried fruit. It would be really nice with a saffron rice, but the people I made it for wouldn't have gone for that, so we had it with potatoes and veg...I got the recipe from the bbc website, its one by James Martin

Serves 6

3 medium to large pork fillet (800g)
4oz prunes, chopped
40z soft dried apricots,
handful chopped parsley,
3 tbsp paprika
2 tsp dried oregano
1 tsp dried or fresh chopped thyme
2 clove garlic, crushed
1 tbsp coarse salt
2 tbsp olive oil
salt and freshly ground black pepper
1 lemon, cut into wedges, to serve

1. Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet.
2. In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well.
3. Roll the fillet up and securely fasten with string.4. Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight, but don't worry if you don't have time, 1/2 hour was delicious too
5. Preheat the oven to 200C/400C/Gas
6. Season the meat and sear on all sides in a heavy pan. Place in the oven for 25 minutes.
6. Rest the meat before serving with lemon wedges.

No comments: