Name: Gooseberry and pork fillets with maize rice crust
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2.00 pork fillets; 350.00 g bacon streaky; 820.00 g gooseberries preserved in syrup; 100.00 ml almonds flaked; 1.00 ml salt; 300.00 ml gooseberries preserve, liquid; 5.00 ml ginger ground; 15.00 ml brown sugar; 15.00 ml brandy; 15.00 ml lemon juice; 25.00 ml oil; 5.00 ml lemon pepper; salt to taste; 30.00 ml butter; 30.00 ml oil; salt and lemon pepper to taste; 170.00 g flour cake; 3.00 ml Baking powder; 3.00 ml salt; 70.00 g butter; 125.00 g maize meal cooked; 5.00 ml lemon juice; 15.00 ml water iced; 1.00 eggs whites only, lightly whisked; oil for deep frying; 1.00 eggs yolk only

Recipe Disclaimer

Tap for method

Ingredients (26)

2.00	pork fillets
350.00 g	bacon — streaky

FILLING

820.00 g	gooseberries — preserved in syrup
100.00 ml	almonds — flaked
1.00 ml	salt

MARINADE

300.00 ml	gooseberries — preserve, liquid
5.00 ml	ginger — ground
15.00 ml	brown sugar
15.00 ml	brandy
15.00 ml	lemon juice
25.00 ml	oil
5.00 ml	lemon pepper
	salt — to taste
30.00 ml	butter
30.00 ml	oil
	salt and lemon pepper — to taste

MAIZE RICE DOUGH

170.00 g	flour — cake
3.00 ml	Baking powder
3.00 ml	salt
70.00 g	butter
125.00 g	maize meal — cooked
5.00 ml	lemon juice
15.00 ml	water — iced
1.00	eggs — whites only, lightly whisked
	oil — for deep frying
1.00	eggs — yolk only

Tap for ingredients

Method:

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.