DRUM - - Food -

You need a ket­tle with boil­ing wa­ter, a food pro­ces­sor with a thick slicer blade, a large casse­role pan on medium heat, and a grid­dle pan on high heat. Al­though this takes a lit­tle longer, over­lap­ping cook­ing times will help speed things up. SERVES 4 PREPA­RA­TION: 10 MIN COOK­ING: 25-30 MIN RICE

300ml bas­mati rice 800ml boil­ing wa­ter salt fresh co­rian­der to gar­nish


2 red pep­pers, seeded 1 large red onion, peeled 1 large Granny Smith ­ap­ple, peeled and cored 30ml (2T) olive oil 10ml (2) smoked paprika, plus ex­tra to serve rice 4-5 fresh bay leaves 4 gar­lic cloves, crushed salt and freshly ground pep­per 1 can (410g) chopped tomatoes


500g pork fil­let 5ml (1t) ground co­rian­der 2,5ml (½t) cumin salt and freshly ground pep­per 5ml (1t) olive oil

1 RICE Put the rice in a mi­crowave­able con­tainer, pour the boil­ing wa­ter over and add salt. Cover with cling­film, poke a small hole in the cling-film and micro­wave for 12 min­utes. Re­move from the micro­wave and set aside for 8 min­utes un­til the wa­ter is ab­sorbed. Once cooked sprin­kle the rice with an ex­tra dust­ing of paprika.

2 SAUCE Blitz the pep­ pers, onion and ap­ple in a food pro­ces­sor. Add the oil and the pep­per and ap­ple to the pan then add paprika, bay leaves and gar­lic. Sea­son with salt and pep­per and stir-fry for 5 min­utes. 3 Add the tomatoes to the pan, sea­son with salt and pep­per and bring to the boil. Lower the heat and sim­mer for 12 min­utes.

4 PORK Cut the fil­let into medal­lions and flat­ten slightly with your hand. Mix the co­rian­der and cumin, add a sprin­kling of salt and pep­per and rub into the pork. Driz­zle the oil over and grill for 5 min­utes or un­til done. Turn once and cook for an­other 5 min­utes. 5 Serve the pork fil­lets with the sauce and rice. Gar­nish with co­rian­der.

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