223 318
RECIPES
223
May15
If we publish your recipe in our magazine, you’ll
be adding a great cookbook to your bookshelf.
This month, it’s
Purple Citrus
&
Sweet Perfume:
Cuisine of the Eastern Mediterranean
by
Silvena Rowe, a beautifully illustrated book
featuring the colourful cuisine of the Eastern
Mediterranean, with recipes like Spiced Pilaf
with Duck Confit and Monkfish Shawarma.
Cookbook Sponsored by Lemon Zest
Culinary Lifestyle
.
“ There aren’t many pork
recipes that I like, as I find it
invariably ends up rather dry
and tasteless. However, my
husband and I love cooking
this recipe as not only is it
a showstopper that looks
great when sliced up, but
the pork stays deliciously
moist from being wrapped in
pancetta. This recipe makes
extra stuffing which is great
served on the side at dinner
parties”
INGREDIENTS:
•1.5kg scotch fillet of pork
• 2 medium kumara (sweet
pot atoes), cooked and
mashed
• 1 teaspoon butter
• 1 teaspoon sea salt
• Cracked pepper to taste
• ½ onion, finely chopped
• 170g dried cranberries
• 1 tablespoon finely chopped
fresh thyme
• 8 pieces pancetta or bacon
FILLET OF PORK
STUFFED WITH
KUMARA AND
CRANBERRY
(SERVES 5-6)
DINNER
PLUS
KAREN HAMM,
ENGLAND
INSTRUCTIONS:
1. Preheat over to 160°C. Butterfly the pork by slicing three quarters of the way through
the fillet, and then lie the pork flat on a board.
2. Mix together the kumara, butter, salt, pepper, onion, raisins and thyme in a bowl.
3. Place the filling in the centre of the pork fillet. Keeping the mixture as tight as possible,
fold the pork over and wrap the pancetta around the fillet. Secure with string.
4. Place the pork on a rack in a roasting dish and cook for 90 minutes, or until cooked.
5. Remove from the oven, cover with foil and allow to rest for 10 minutes.
6. Slice the fillet thickly and serve with steamed new potatoes and roasted vegetables.
Be part of
THE GREAT RECIPE SWAP!
If you have a fail-safe recipe you’d like to submit for
our next issue, send an email titled “Great Recipe
Swap” to Beate at
contribute@expatliving.sg with
your recipe, a photo of yourself and a few words
about your dish. Thanks, Chef!