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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