Wednesday, September 15, 2010

Macadamia Encrusted Pork with Apricot Sauce And Baby Vegetables

This meal was a bit of an experiment, but it worked out much better then I expected, so I thought I would share!



5 lean Pork Fillets
100g Macadamias (crushed)
2 Baby Bok Choy
1 Bunch Dutch Carrots
2 Tbs plain flour
1 sml handful of Chopped Parsley
1 egg
1/2 cup milk



  • I crushed the macadamias, combined them with the fresh parsley and flour.
  • Combine eggs and milk, whisk until mixed & add Salt and pepper
  • First flour, then eggwash, then crumb using the macadamia mix
  • seal meat in a hot pan with a little olive oil then place into the oven for about 15 mins, cut into the side of one to ensure they are cooked through (180C/350F)
  • Steam the vegetables
Sauce
6 chopped apricots (I used dried)
1 tsb Wholegrain mustard
2 tbs honey
1/4 cup white wine
1 pinch mixed spice

  • combine apricots and white wine, let it simmer for about 5 mins
  • add in honey, mustard and mixed spice
  • simmer until flavors mature. (if it is too thick, or not enough, add a little water)
  • using a stick blender, puree the ingredients.




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