Glazed Pork Fillet with Cajun-Style Pepper
Rice and BBQ Sauce
(adapted from Jamie's 15 Minute Meals)
(Serves 4)
Pork
600g pork fillet
1 heaped tsp ground allspice
oil
Rice
1 red onion
1 stick celery, chopped
2 peppers, chopped
1 tsp smoked paprika
1 pinch cumin seeds
1 tsp fennel seeds
240g brown rice, cooked
1 lemon
1/2 bunch fresh basil
BBQ sauce
2 cloves garlic, crushed
2 tbsp Worcestershire sauce
4 heaped tbsp tomato ketchup
2 tbsp brown HP sauce
1 heaped tbsp runny honey
1 tbsp soy sauce
1 tsp tabasco
3 tbsp fresh apple juice
pickled veg
4 tbsp fat-free natural yoghurt
Heat a frying pan and add 1 tbsp oil. Score lengthways through the centre of the pork, open it out like a book, then flatten it slightly. Rub with salt, pepper and the allspice, then add to the pan. Turn once when it has a dark golden crust, after about 4 mins.
Heat another tbsp oil in a casserole and add the onion, celery, and peppers. Then add the paprika, cumin and fennel seeds and a cup of water, stirring regularly.
To make the BBQ sauce, put all of the sauce ingredients in a bowl with a pinch of salt, then mix well. When the pork has a good crust on both sides, transfer to a baking dish. Pour over most of the sauce and place under the grill until the pork is cooked through. Pour the rest of the sauce into a small bowl to serve on the side.
Stir the rice into the veg pan, squeeze over the lemon juice, then roughly chop and add the basil and season to taste. Slice up the pork and serve with the extra sauce and some pickled veg. Dollop some yoghurt over the rice before serving.
(adapted from Jamie's 15 Minute Meals)
(Serves 4)
Pork
600g pork fillet
1 heaped tsp ground allspice
oil
Rice
1 red onion
1 stick celery, chopped
2 peppers, chopped
1 tsp smoked paprika
1 pinch cumin seeds
1 tsp fennel seeds
240g brown rice, cooked
1 lemon
1/2 bunch fresh basil
BBQ sauce
2 cloves garlic, crushed
2 tbsp Worcestershire sauce
4 heaped tbsp tomato ketchup
2 tbsp brown HP sauce
1 heaped tbsp runny honey
1 tbsp soy sauce
1 tsp tabasco
3 tbsp fresh apple juice
pickled veg
4 tbsp fat-free natural yoghurt
Heat a frying pan and add 1 tbsp oil. Score lengthways through the centre of the pork, open it out like a book, then flatten it slightly. Rub with salt, pepper and the allspice, then add to the pan. Turn once when it has a dark golden crust, after about 4 mins.
Heat another tbsp oil in a casserole and add the onion, celery, and peppers. Then add the paprika, cumin and fennel seeds and a cup of water, stirring regularly.
To make the BBQ sauce, put all of the sauce ingredients in a bowl with a pinch of salt, then mix well. When the pork has a good crust on both sides, transfer to a baking dish. Pour over most of the sauce and place under the grill until the pork is cooked through. Pour the rest of the sauce into a small bowl to serve on the side.
Stir the rice into the veg pan, squeeze over the lemon juice, then roughly chop and add the basil and season to taste. Slice up the pork and serve with the extra sauce and some pickled veg. Dollop some yoghurt over the rice before serving.
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