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ceebaio rosts

Radishes

Spiced eye of pork loin with sag aloo
Radishes have a similar avour to young turnips and are
SERVES 4 TO 6
one of the earliest spring crops. They are easy to use,
version.
as there’s no need to peel them, and they take no time
to cook. Just don’t overcook them, as they taste better
2 tablespoons rapeseed oil 1 large red chilli, halved, deseeded and
when only lightly cooked. Add some bacon for a meatier
2 tablespoons Patak’s tikka spice paste, not fi nely sliced
the marinade 1 teaspoon ground turmeric
1 lime, zest only 1 teaspoon coriander seeds, crushed
salt and pepper ½ teaspoon cumin seeds, crushed
1 x 1.5kg eye of Hampshire pork loin, rind on 1 lime, juice only
250g spinach leaves
FOR THE SAG ALOO
3 to 4 Rooster potatoes, peeled and diced FOR THE RAITA
1 tablespoon rapeseed oil 175g natural yogurt
1 onion, fi nely chopped 1 shallot, fi nely diced
2 garlic cloves, crushed 1 x 3cm piece of cucumber, grated
1 x 2cm piece of fresh ginger, chopped pinch of ground black pepper

Honey-glazed
braised radishes
SERVES 4

1 tablespoon rapeseed oil
500g radishes, halved
2 banana shallots, fi nely sliced
1 garlic clove, chopped
3 tablespoons good-quality
balsamic vinegar
2 tablespoons honey
100ml chicken stock, warmed
2 tablespoons chopped fresh fl at-
leaf parsley
1 tablespoon chopped fresh
tarragon leaves
salt and pepper

Warm the oil in a medium saucepan
set over a medium heat. Add the
radishes and cook for 2 to 3 minutes,
without shaking the pan, until
coloured on one side. Add the shallots
and garlic and stir the mixture for 1
minute. Add the balsamic vinegar and
honey and cook for 1 minute more to
coat the radishes and shallots.
Pour in the warm stock, making sure Preheat the oven to 200°C/gas mark 6. for about 3 minutes. Stir in the chilli, turmeric,
the radishes are just barely covered coriander seeds and cumin seeds and
with liquid. Cover the pan with a In a small bowl, combine the oil with the continue cooking and stirring for 2 minutes.
disc of parchment paper or place a tikka paste, lime zest and some salt and Add the lime juice, cover with a lid and cook
loosely tting lid on top. Cook on a pepper. Place the Hampshire pork on a for 5 minutes. Set aside until ready to serve.
very low heat for 5 minutes, until the roasting tray and rub thoroughly with the
radishes are softened but still have paste. Place the roasting tray in the oven for To make the raita, combine all the ingredients
a bite. Remove the lid and continue 45 to 50 minutes, until cooked through. Set in a bowl. Keep in the fridge until needed.
to simmer for 3 to 4 minutes, until the pork aside for 10 minutes, loosely covered Before serving, warm the spiced onion
the liquid has reduced into a syrupy with a tent of foil, before carving. mixture, then add the potatoes and spinach
coating sauce. Remove from the heat. Meanwhile, to make the sag aloo, steam or and let it wilt in the pan. Take o the heat and
Just before serving, add the parsley boil the potatoes for about 10 minutes, until keep warm while you carve the pork.
and tarragon. Check the seasoning cooked through. Drain well and set aside. Serve the pork immediately with the sag aloo
and drizzle with an extra dash of Heat the oil in a large pan set over a medium and some raita on the side.
balsamic vinegar. Serve warm. heat. Add the onion, garlic and ginger and fry

6 | FRESH SPRING 2017

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