These are two Nigel Slater recipes, on the Guardian which are brilliant.
- pork fillet
- juice of half a lemon
- Knob of fresh ginger
- garlic 2 large cloves
- natural yogurt 200ml
- cumin seeds 2 tsp
- coriander seeds 2 tsp
- green cardamom 10 pods
- cayenne 1 tsp
- ground turmeric 1 tsp
- onion 1, medium sized
- olive oil 2 tbsp
- Squeeze the lemon juice into a mortar. Peel the ginger with the back of a spoon then grate it into the lemon juice. Smash the garlic, peel then add to the ginger mix and give a bash with the pestle.
- If you are using ground spices, add to the above mix. If you are using whole, then dry roast each spice then grind in a spice mill first.
- Place the yoghurt into a bowl and add the above spice mix.
- Put the pork fillets into a baking dish and pour in the spiced-yogurt mixture. Turn the pork over so it is nicely coated then cover with clingfilm and leave in a cool place for a couple of hours or overnight.
- Set the oven at 200C.
- Peel and finely slice the onion into rings. Warm the oil in a pan, add the onions and cook for 7-10 minutes until soft but not coloured.
- Remove the film from the pork, turn the fillets over in their marinade and scatter the onions and oil over the top. Bake for 45-50 minutes until the onions and pork are golden. There will be a little lightly curdled juice around the meat. Cut it into thick slices and serve with the rice dish below, spooning the juices from the dish over as you go.
Lightly spiced rice and lentils
- basmati rice 350g
- small brown or green lentils 150g
- cinnamon 1 short stick
- green cardamom 6 pods
- cloves 2
- bay leaves 2
- ground black pepper
- Place all the ingredients in a rice cooker along with twice the amount of water and put on to cook
- Serve with the pork above.