You know when you have one of those moments, you see something you don’t need but you so want it… well I could not resist the temptation when finding fresh, plump , juicy looking cherries.
I’d already picked up the pork fillet. Short of over-dosing on cherries I decided I had to do something with them.
At first, it seemed like a strange concoction – but we soldiered on, confident that the flavours would work. Basted in fennel infused ‘butter’ and roasted until juicy and tender, the pork was absolutely divine and sure enough it was superb with the cherries! We halved the cherries, ground a dry chilli, covered the cherries in red wine and added a little tamarind and then let the liquid simmer down. It was such a simple concoction but it tasted fantastic! We hope you try it, and we hope you love it!
1 pork fillet (approx 450gm) |
2 tbsp. fennel seeds |
3 tbsp. nuttelex |
salt & pepper to season |
500gm fresh cherries |
1 long red chilli, dried |
1 1/2 c red wine |
2 tsp. balsamic vinegar |
1 tbsp. tamarind puree |
handful fresh sage leaves for garnish |
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