NEED TO KNOW
|Type of dish||Barbecue|
|Cooking time||<30 min|
This makes a really quick but substantial meal for two. The seasonings here are really intended for adult rather than children's tastes, but you can always omit the chilli and increase the quantities if you are cooking for a family.
For maximum efficiency, we cook whole beans on top of the kumara, and add a few flat mushrooms to the pan with the pork to make it a "complete" meal.
SPICY PORK FILLET ON KUMARA MASH
For 2 servings:
|About 250 pork fillet, in one piece|
|1/2 teaspoon each minced garlic, ginger and chilli|
|2 teaspoons Kikkomann (Japanese light) soy sauce|
|2 teaspoons sesame oil|
|1 tablespoon sherry|
|1 tablespoon apricot jam|
|1 medium onion, finely chopped|
|2 tablespoons olive oil|
|1/2 teaspoon each minced garlic and ginger|
|350g yellow or orange kumara|
|3/4 cup water|
|salt to taste|
|about 150g whole green beans and 2-4 flat mushrooms (optional)|
|1. Put fillet on plastic. Score both sides with shallow, diagonal cuts, first one way, then the other, making a diamond pattern. Fold plastic over fillet and bang both sides with a rolling pin until half its original thickness. (During cooking, fillet will contract again.)
2. Put fillet in an unpunctured plastic bag with the garlic, ginger, chilli, soy sauce, sesame oil and sherry, knead bag to mix and leave to stand.
3. Next, prepare kumara mash. Heat onion in a pot with the oil, garlic and ginger while you peel, halve and quarter the kumara (lengthways). Cut it in 5mm thick slices, and boil in the water (lid on) about 7 minutes, until soft. Add whole beans to pot after kumara has cooked for about 2 minutes. Water should almost have evaporated when kumara is cooked. Put beans on warm plates in oven, and mash kumara in the pot, adding salt to taste.
4. As soon as the kumara is cooking, heat a fairly large, preferably non-stick pan with a dribble of oil. When pan is really hot, lift the fillet from its marinade and cook over high heat for about 5 minutes per side.
5. Add mushrooms to the pan after you have turned the fillet over. Press the fillet with your finger. You will feel it firm up as it cooks. Put cooked mushrooms on plates in oven after 3 to 4 minutes. Add the remaining pork marinade and the apricot jam to the pan, turning the fillet to glaze it evenly. Leave it to stand for a minute or two, then cut it in half diagonally.
6. If it is still pink in the middle, either microwave it on full power for 1 minute, or slice the whole thing and return it to the pan for about a minute, so the slices finish cooking in the glaze.
Pile mash on plates, top with pork, and put beans and mushrooms alongside.
- © Fairfax NZ News
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