Takes a little effort Archives

Mushroom recipes

Cauliflower cheese and ham soufflés

45 minutes

Curry recipes

Grilled calamari in a coconut curry marinade

5 minutes for calamari, 15 minutes for rice

Nutty phyllo layers with rosewater syrup

30 minutes

Fruit-carpaccio salad with spun sugar

10 minutes

Strawberry compote with gorgonzola and walnut shortbread

15 minutes

Macaroons

20 minutes

Pan-fried pork with fresh pineapple

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

For the salad

500 g steamed sweet potato, peeled and cubed
125 ml coconut milk
1 clove garlic, crushed
5 ml grated fresh ginger
30 ml chopped fresh coriander
Sea salt and milled pepper, to taste

For the pork and pineapple

2 pork fillets (about 500g) or substitute the same quantity of veal
1 pineapple
Ground ginger, to taste
Flour, for dusting
Olive oil and butter, for frying
Salt and milled black pepper
250 ml verjuice
Watercress, for garnishing

Method

To make the sweet-potato salad: Mix together
all the ingredients and set aside.
To make the pork and pineapple: Slice each pork fillet diagonally into 4 to 6 pieces. Place between two sheets of non-stick paper and thump lightly to flatten slightly.
Slice the pineapple lengthways into 8 pieces, then cut each piece across – you want nice, big chunks of fruit. Cut off the skin and trim. Sprinkle each portion of pork with ground ginger and dust with flour.
Heat 15 to 30ml of oil with a little butter in a non-stick pan until the butter foams. Add the prepared pork and fry over a medium heat until browned, about 3 minutes on each side.
Fry it in batches, so that the meat browns nicely. Pour off any fat, and add a little fresh oil and butter. Season and keep it warm in a low oven.
Fry the pineapple pieces until they are starting to catch and caramelise. Remove and add to the pork. Once again, pour off any fat. Pour in the verjuice and stir to loosen the crusty bits.
Allow to reduce until syrupy, then strain over the platter of pork and pineapple.
Serve hot, generously garnished with watercress, with the sweet-potato salad cooled to room temperature.

TASTE’s take:
The leftovers from this meal are delicious as a salad. Mix sweet-potato salad with diced meat, pineapple and any juices, adding watercress and a little olive oil for moistening.

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Individual mushroom pies

Cauliflower cheese and ham soufflés

Grilled calamari in a coconut curry marinade

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Nutty phyllo layers with rosewater syrup

Fruit-carpaccio salad with spun sugar

Singapore-style noodles

Cream puffs

Paella skewers

Strawberry compote with gorgonzola and walnut shortbread

Macaroons

Pan-fried pork with fresh pineapple

Pan-fried pork with fresh pineapple

Ingredients

Method