The_Australian_Women_Weekly_Food_Issue_21_2016

64 AWW FOOD • ISSUE TWENTY-ONE

QUICK ROAST PORK WITH

PEAR & APRICOT RELISH

PREP + COOK TIME 40 MINUTES SERVES 4

410g canned sliced pears in natural

juice

410g canned apricot halves in natural

juice

½ cup (125ml) water

2 tablespoons white wine vinegar

1 fresh long red chilli, chopped finely

¼ cup (40g) sultanas

2 tablespoons white sugar

600g pork fillets

1 tablespoon olive oil

800g kumara, chopped coarsely

175g broccolini, trimmed

60g butter

micro herbs, to serve

1 Drain pears over a small bowl.

Reserve juice; chop pears coarsely.

Drain apricots, discarding juice. Chop

apricots coarsely. Combine pear,

apricot, reserved pear juice, the water,

vinegar, chilli, sultanas and sugar in a

medium saucepan; bring to the boil.

Reduce heat; simmer, uncovered,

stirring occasionally, for 20 minutes

or until relish thickens slightly.

2 Brush pork with oil. Cook pork, on

a heated oiled grill plate (or grill or

barbecue) over medium−high heat for

3 minutes each side or until just

cooked through. Remove from heat;

stand, covered, for 5 minutes to rest,

then slice thickly.

3 Boil, steam or microwave kumara

and broccolini, separately, until

tender; drain. Mash kumara with

butter until smooth. Season to taste.

4 Serve pork with relish, kumara

mash and broccolini, topped with

micro herbs.

Food In A Flash

COOK’S

NOTES

SPICE-RUBBED LAMB WITH

CAULIFLOWER PUREE

Heat the pan: Most

frying pans aren’t

heavy−based, so heat

your pan over

medium heat for at

least 3 minutes

without adding any

oil or butter. This

way, when the

ingredients are added

to the pan, it will hold

the heat.

SPICE-RUBBED LAMB

WITH CAULIFLOWER

PUREE

PREP + COOK TIME 40 MINUTES SERVES 4

1 teaspoon ground cumin

1 teaspoon fennel seeds

½ teaspoon sweet paprika

1 clove garlic, quartered

1 tablespoon olive oil

4 x 200g lamb backstraps

800g cauliflower, chopped coarsely

30g butter

¼ cup (60ml) cream

1 cup firmly packed watercress

sprigs

CHILLI GREMOLATA

⅓ cup finely chopped fresh

flat−leaf parsley

⅓ cup finely chopped fresh mint

1 fresh long red chilli, chopped

finely

1 clove garlic, crushed

2 teaspoons finely grated lemon rind

1 Dry−fry spices in a small frying

pan over medium heat, stirring, for

1 minute or until fragrant. Using a

mortar and pestle, grind spice mixture

and garlic until crushed.

2 Heat a large frying pan over

medium−high heat. Combine spice

mixture, oil and lamb in a medium

bowl; season. Cook lamb for

4 minutes each side or until cooked

as desired. Remove from pan; cover,

stand for 5 minutes.

3 Meanwhile, boil, steam or

microwave cauliflower until tender;

drain. Blend or process cauliflower

with butter and cream until smooth.

Season to taste. Cover to keep warm.

4 Make chilli gremolata.

5 Thickly slice lamb. Serve lamb

with cauliflower mash and watercress;

sprinkle with chilli gremolata.

CHILLI GREMOLATA

Combine ingredients in a small bowl.