Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork And Leek Sausages With Indian Spiced Cauliflower Rice
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Bursting with flavour, this deliciously fresh sausage dish is also simple to make – perfect for those tight for time in the evening.
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
8
leek and pork sausages
2 tablespoons
olive oil (plus some for cooking the sausages)
1
cauliflower, broken into florets
1 teaspoon
ground tumeric
1 teaspoon
cumin seeds
1 teaspoon
ground coriander
1
green chilli deseeded and finely chopped or sliced
1x 2cm
piece of fresh root ginger peeled and grated
4
spring onions, chopped
200g
frozen peas
2 tablespoons freshly chopped coriander
Method
Step 1
Heat 1 teaspoon oil in a large frying pan and cook the sausages until golden and cooked through. Put the cauliflower into a food processor and whiz together until the mixture resembles rice.
Step 2
Heat 1 tablespoon oil in a large pan and add the spices, chilli, ginger and spring onions. Season well and stir-fry for 1 minute.
Step 3
Add the remaining olive oil, cauliflower rice and 2 tablespoons water. Toss all the ingredients together, and cook for 5-10 minutes until the cauliflower is cooked. Stir in the peas and continue to cook until the peas are heated through.
Step 4
Stir through half the herbs into cauliflower rice.
Step 5
Divide the rice among four plates and put two sausages on top. Garnish with the remaining coriander and serve with mango chutney.
Method
Step 1
Heat 1 teaspoon oil in a large frying pan and cook the sausages until golden and cooked through. Put the cauliflower into a food processor and whiz together until the mixture resembles rice.
Step 2
Heat 1 tablespoon oil in a large pan and add the spices, chilli, ginger and spring onions. Season well and stir-fry for 1 minute.
Step 3
Add the remaining olive oil, cauliflower rice and 2 tablespoons water. Toss all the ingredients together, and cook for 5-10 minutes until the cauliflower is cooked. Stir in the peas and continue to cook until the peas are heated through.
Step 4
Stir through half the herbs into cauliflower rice.
Step 5
Divide the rice among four plates and put two sausages on top. Garnish with the remaining coriander and serve with mango chutney.
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