Mangalitsa pork fillet, rhubarb, ancient grains & Heavenly Harrisa
Welcome to Superfood Mondays with Chilli No. 5. Bringing the healthiest & tastiest recipes for you to try at home.Today we have a rich but delicate and healthy Mangalitsa pork filet dish, with rhubarb, ancient grains and Heavenly Harissa Sauce.Using seasonal ingredients, this dish maintains all of the natural health benefits that can be found in fresh produce. The flavour profiles match those that are found within the Chilli No. 5's Heavenly Harissa sauce. The rhubarb chutney celebrates the sweetness of the sauce, whilst the coriander puree brings an earthiness to the dish. The wonderful Mangalitsa pork carries the sauce perfectly into the dish, alongside the natural fats within this meat. The ancient grains and linseed are the perfect way to bring substance and texture to the dish, using super foods and without adding any unnecessary fats. This is a flavour packed recipe and is about the Summer season!
- frying pan
- cooking board
- Cooking Knife
- Various Pots
- Cling Film
For the Managalitsa Pork
- 1 Pork fillet
- 1 Bottle Chilli No. 5 Heavenly Harissa
- Rapeseed oil
- Salted butter
For the Rhubarb & Heavenly Harissa
- 500 g Forced rhubarb
- 40 g Dried apricot, diced
- 5 g Garlic, peeled & finely diced
- 25 g Onion, peeled & finely diced
- 150 g Honey
- 50 ml Chardonnay vinegar
- 20 ml Chilli No. 5's Heavenly Harissa
- 2 g Salt
- 50 ml Water
For the Coriander Puree;
- 2 Shallots peeled & finely sliced
- ½ clove Garlic peeled & finely sliced
- 150 g Spinach leaves washed
- 75 g Coriander blanched
- 75 g Cream
For the Ancient Grains
- 100 g Ancient grains
For the Linseeds;
- Nasturtium leaves, micro red mustard frills (Garnish)
- Pinch salt
- Trim and prepare the pork fillet.
- Brush with Heavenly Harissa sauce, then roll in cling
- Place in the fridge for 2 hours.
- Remove from fridge 15 minutes before cooking and remove from cling film.
- Heat a non-stick pan and add a film of rapeseed oil.
- Sear the fillet all over, then add a few cubes of butter. Gently cook the fillet, basting the butter over frequently.
- Remove from the pan, brush lightly again with Chilli No. 5's Heavenly Harissa and allow to rest.
- Bring the honey to the boil for 2 minutes, add the onion, garlic, ginger and salt. Cook for 3 minutes and add the vinegar.
- Reduce down, and add the apricot, rhubarb and Heavenly Harissa.
- Cook over a low heat for approximately 10 minutes until the rhubarb is cooked and the chutney has thickened.
- Adjust the consistency with the water, remembering the chutney will thicken as it cools.
- In a small sauce pan sweat the shallots and garlic in the butter, no colour.
- Add the spinach continue to sweat until cooked.
- Place into a blender with the blanched coriander.
- Bring the cream to the boil and then add to the Bender.
- Blend the mixture until smooth and correct the seasoning.
- Bring a pan of water to the boil with pinch of salt.
- Add the grains and simmer for around 15 minutes until tender. Drain and reserve until required.
- Boil the water and salt and pour over the linseeds.
- Clingfilm and stand for 10 mins.
- Spread onto a non-stick mat and bake at 150˚c for approx. 20 mins