PORK FILLET WITH PEPPER SAUCE AND RICE
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.