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Spiced Pork with Creamy Lentils
Spiced Pork with Creamy Lentils

Spiced Pork with Creamy Lentils

and Nigella Chapatis

Recipe Development Team
Recipe Development TeamPublished on September 08, 2016

André has whipped up this great winter warmer to get you through the darkest of evenings. 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!

Tags:
Extra spicy
Allergens:
Cereals containing gluten
Milk

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.

Total35 minutes
Active
DifficultyMedium

Ingredients

serving amount

2

Pork Medallion

1

Onion

1

Carrot

1

Garlic Clove

1

Chicken Stock Pot

4

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

1

Green Lentils

1

Baby Spinach

1

Creme Fraiche

(Contains: Milk)

½

Malay Curry Powder

½

Nigella Seeds

Not included in your delivery

200

Water

1

Olive Oil

Nutritional information

/ per serving
Energy (kJ)3992 kJ
Energy (kcal)954 kcal
Fat32 g
of which saturates15 g
Carbohydrate62 g
of which sugars10 g
Protein103 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Grill Pan
Baking Tray

Cooking Instructions and Tips

Marinate pork.
1

Pre-heat your grill to medium-high setting. Take the pork steaks 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.

Prepare veggies.
2

Wash your hands and get on with the rest of your prep. Cut the onion in half through the root. Peel and then slice into thin half moon shapes. Remove the top and bottom from the carrot and then peel. Chop your carrot into small chunks (ideally ½cm). Peel the garlic and then grate (or use a garlic press if you have one).

3

Put a large frying pan (with a lid) on medium-high heat. Add a splash of oil and your onion and carrot. Cook for 4-5 mins stirring frequently until your onion is soft. Next, add your remaining Malay spice mix, garlic and the water (amount specified in the ingredient list) to your pan.

4

Cook for another minute then add the chicken stock pot. Stir well and bring to the boil. Make sure your stock pot is dissolved before covering your pan with a lid. Reduce the heat to low and leave your veggies to bubble away for 10 mins. Remove the lid after 5 mins and cook your veggies uncovered for 5 mins.

5

While your veggies cook, pop your pork onto a foil lined baking tray and grill for 12-14 mins. Turn after 6-7 mins to make sure it cooks evenly. Tip: The pork is cooked when the centre is no longer pink.

6

Pop a frying pan on medium heat and add the nigella seeds. Cook for 1 minute or until your nigella seed flavoured oil smell fragrant. Remove them to a bowl and mix in the oil (amount specified in the ingredient list). Season with salt and keep the nigella seed flavoured oil to one side. We will use it for the chapatis.

Heat tortilla.
7

Reheat the now empty frying pan over high heat and when the pan is hot, add the wholemeal tortillas one at a time. Cook for 30 seconds to 1 minute on each side and remove to a plate. Tip: You want the tortillas to scorch slightly. Drizzle some of your nigella seed flavoured oil over each one as you pop them onto the plate. These are your chapatis.

Cook veggies.
8

Drain the lentils in a colander and rinse under cold water. When your veggies have softened, add the baby spinach to the pan. Cook for 2 mins to wilt your spinach. Next, stir in your lentils and the crème fraîche and bring to the boil. Check the seasoning and add salt and pepper to taste if necessary.

9

When your pork is cooked leave it to rest for a few mins on a chopping board, before slicing each steak into six pieces.

10

Serve your creamy lentils in bowls and place your pork on top. Chop your chapatis into six pieces each and serve alongside. Enjoy!

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