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
2
Pork Medallion
1.5
Malay Curry Powder
1
Onion
1
Carrot
1
Garlic Clove
1
Chicken Stock Pot
1.5
Nigella Seeds
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Green Lentils
1
Baby Spinach
1
Creme Fraiche
(Contains Milk)
Not included in your delivery
200
Water
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your grill to medium-high setting. 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. 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).
Put a saucepan (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.
Cook for another minute then add the chicken stock pot. Stir well and bring to the boil. Make sure your stock pot has 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.
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 it is no longer pink in the middle.
Pop a frying pan on medium heat and add the nigella seeds. Cook for 1 minute or until your nigella seeds smell fragrant. Remove them to a bowl and mix in the olive 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.
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.
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 black pepper to taste if necessary.
When your pork is cooked leave it to rest for a few mins on a chopping board, before slicing each steak into six pieces.
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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