Gooseberry and pork fillets with maize rice crust

Recipe from: 12/2/1993 12:00:00 AM
Ingredients 29
Servings 6
Time 30-45 min + marinati

Ingredients

  • 2
    pork fillets
  • 350
    g
    streaky bacon
  • FILLING
  • 820
    g
    gooseberries, drained, but reserve the liquid
  • 100
    ml
    almond flakes
  • 1
    ml
    salt
  • MARINADE
  • 300
    ml
    gooseberry liquid
  • 5
    ml
    ground ginger
  • 15
    ml
    brown sugar
  • 15
    ml
    brandy
  • 15
    ml
    lemon juice
  • 25
    ml
    oil
  • 5
    ml
    lemon pepper
  • salt to taste
  • 30
    ml
    butter
  • 30
    ml
    oil
  • salt and lemon pepper to taste
  • MAIZE RICE DOUGH
  • 170
    g
    cake flour
  • 3
    ml
    baking powder
  • 3
    ml
    salt
  • 70
    g
    butter
  • 125
    g
    cooked maize rice
  • 5
    ml
    lemon juice
  • 15
    ml
    ice water
  • 1
    egg white, lightly whisked
  • oil for deep-fat frying
  • 1
    egg yolk
 

Method

± 45-60 mins
 
Remove the connective tissue from the fillets. Make a pocket in the centre of each fillet for the filling. Mix all the filling ingredients and stuff each fillet. Wrap rashers of bacon around each fillet and secure with cocktail sticks. Blend all the marinade ingredients and marinate the fillets for about 2 hours. Heat the butter and oil in a flat-bottomed cast-iron pot and fry the meat slowly until done, frequently basting it with the marinade mixture. Season to taste with salt and lemon pepper. Remove from the pot and cool slightly. Sift the dry ingredients together and rub in the butter until well blended. Mix with the maize rice. Mix the lemon juice and iced water and add to the flour mixture. Mix to form a stiff dough. Leave overnight in the fridge. Divide the dough in three parts and roll each out into a 3 mm thick rectangle. Brush the dough with the egg white and place a fillet on each dough rectangle. Cut the dough into strips on either side of the fillet and plait the dough strips over the fillets. Brush the dough with egg yolk. Heat enough oil in the cast-iron pot for deep-fat frying and fry each fillet till the dough is just golden brown and done. Drain on paper towelling and serve hot with gooseberry sauce. To make gooseberry sauce: Blend together 250 ml cream cheese, 25 hot fruit chutney, 50 ml almond flakes, 100 ml gooseberries and 25 ml gooseberry juice and serve with the fillet. Serves 6.
 

Read more on: deep-fry  |  pork
 

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