Spiced Pork
with Creamy Lentils and Nigella Chapatis
André has whipped up this great warming dish to get you through the final push to spring. The fiery Malay spiced pork is tempered with creamy, filling lentils. He has even topped it off with super quick nigella seed flavoured chapatis - a taste sensation!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Pork Medallion
1
Malay Curry Powder
2
Onion
2
Carrot
2
Garlic Clove
2
Green Lentils
2
Chicken Stock Pot
1
Nigella Seeds
8
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Baby Spinach
1
Creme Fraiche
(Contains Milk)
Not included in your delivery
400
Water
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your grill to medium-high. Take the pork medallions out of the fridge and pop them on a plate. Drizzle over a glug of oil, season with a pinch of salt and sprinkle over half of the Malay Spice Mix. Rub the oil and seasoning into both sides of your pork. Keep to one side.
Wash your hands and get on with the rest of your prep. Halve, peel and slice the onion into thin half moons. Peel the carrot, remove the top and bottom then chop it into small chunks (ideally 1⁄2cm). Peel and grate the garlic (or use a garlic press). Drain the lentils in a sieve and rinse under cold water.
Heat a splash of oil in a saucepan (with a lid) on medium-high heat. Add the onion and carrot. Cook until softened, 4-5 mins. Add the remaining Malay Spice Mix and the garlic. Cook for 1 minute more. Add the water (amount specified in the ingredient list), stir in the chicken stock pot and bring to the boil. Put on the lid and reduce the heat to low. Simmer for 5 mins. Then remove the lid and simmer uncovered for a further 5 mins.
Meanwhile, pop the pork onto a foil lined baking tray. Grill for 12-14 mins. Turn after 6-7 mins to make sure it cooks evenly. TIP: The pork is cooked when it is no longer pink in the middle. When the pork is cooked, leave it to rest for a few mins on a chopping board covered in foil. TIP: The pork needs to rest so it's nice and juicy!
Pop a frying pan on medium heat and add the nigella seeds. Cook for 1 minute. Remove them to a bowl and mix in the olive oil (amount specified in the ingredient list). Season with salt. Heat the now empty frying pan over high heat. Add the tortillas one at a time. Cook for 30 seconds on each side. TIP: You want the tortillas to scorch. Drizzle some of the nigella seed flavoured oil over each one as you pop them onto a plate.
When the veggies have softened, add the baby spinach. Cook for 2-3 mins to wilt the spinach. Stir in the lentils and the crème fraÎche and bring to the boil. Check the seasoning and add salt and black pepper to taste if necessary. Slice each pork medallion into six pieces. Spoon the creamy lentils into bowls and place the pork on top. Cut the chapatis into six pieces each and serve alongside.
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