Orexi! by Theo A. Michaels

Author:Theo A. Michaels
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2019-01-20T16:00:00+00:00

PORK FILLET WITH SMOKY WHITE BEANS & PICKLED APRICOT SALSA

hirino fileto me verikoko salsa kai fasolia

Rustic yet delicate and beautiful, this dish is inspired by fasolia, a white bean soup. The pork fillet is brined first to keep it moist, and then dusted with cinnamon and paprika which complements the tangy pickled apricot salsa.

BRINE

2 heaped tablespoons salt

1 tablespoon sugar

PORK FILLET

500-g/1-lb. 2 oz. pork fillet

a pinch of ground cinnamon

a pinch of paprika

freshly ground black pepper

olive oil, for frying

FASOLIA

100 g/3½ oz. smoked pork lardons

1 onion, finely diced

1 stick/stalk celery, finely diced

2 garlic cloves, finely sliced

2 dried bay leaves

290 g/2 cups drained canned cannellini beans

a splash of white wine

500 ml/2 cups chicken stock

a small handful of freshly chopped flat-leaf parsley

freshly squeezed juice of ½ lemon

salt and freshly ground black pepper

PICKLED APRICOT SALSA

4 soft dried apricots

1 tablespoon finely diced red onion

a pinch of freshly chopped flat-leaf parsley

1 tablespoon olive oil

a glug of sherry vinegar

SERVES 4

For the brine, combine the salt and sugar in a large bowl and add 500 ml/ 2 cups of cold water and stir until fully dissolved. Add the pork fillet to the bowl and leave to brine for 1 hour before cooking. When you are ready to cook the meat, remove it from the brine, rinse and pat dry.

Preheat the oven to 200°C (400°F) Gas 6.

Dust the brined meat with the cinnamon, paprika and black pepper. Heat a little olive oil in a pan and sear the meat on all sides until browned. Transfer the meat to a roasting pan and cook in the preheated oven for 15 minutes, then remove and let it rest for 10 minutes before carving into thick equal portions.

Meanwhile, for the fasolia, fry the pork lardons in a little olive oil until crispy, then remove from the pan and reserve. Pour away any excess fat and replace with a drizzle of fresh olive oil. Fry the onion and celery for a few minutes until the onion has softened. Add the garlic and bay leaves, and let them mingle with the onions and celery for just a minute before adding the beans and wine. Simmer until the wine is reduced by half, then top with the stock. Cover with a lid and simmer for about 10 minutes or until the beans have softened. Once the beans are soft, remove the lid and let the sauce reduce until it resembles a thick casserole in consistency. If it gets too dry, add a splash of water.

Add the cooked lardons to the beans with the chopped parsley, season generously with salt and pepper and keep warm until ready to serve.

For the pickled apricot salsa, chop the dried apricots into small cubes and put into a bowl. Add the finely chopped red onion and parsley. Add the olive oil, a decent glug of vinegar, and season with salt and pepper. Leave to marinate for a few minutes before serving.

To serve, spoon the fasolia into serving bowls, place a pork fillet portion on top and finish with a few teaspoons of the pickled apricot salsa.

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