Recipe

Solo: Crumbed Fillet Medallions with Creamed Mash

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Solo: Crumbed Fillet Medallions with Creamed Mash

Crunchy masala crumbed pork fillet with sour cream mash, a sweet pomodoro and crispy caper grape tomatoes and baby onions.




Ingredients to serve 1

  • 150g x Pork Fillet Medallions
  • 42.5ml x DD Masala Pork Marinade
  • 27.5ml x DD Masala Coating
  • 50g x Cherry Tomatoes - halved
  • 1½ x Baby Onions - halved, peeled
  • 2.5g x Italian Flat Leaf Parsley - chopped
  • 10g x Capers - chopped
  • 75ml x DD Pesto Pomodoro
  • 150g x Sweet Potato Chunks
  • 15ml x Sour Cream
  • 5g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Milk (from your pantry)
  • Sunflower Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Season your pork fillet medallions then mix along with your DailyDish Masala Pork Marinade in a medium mixing bowl and season with salt and pepper for use in Step 3. Place your DailyDish Masala Coating in a medium mixing bowl and season well with salt and pepper for use in Step 3.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your italian flat leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Shallow frying doesn't mean more oil, your coating won't absorb all that oil and its all about temperature, if the oil is at the right temperature it will brown and cook the item if its too low you will notice no bubbling when you add your food item and it will absorb oil and become soggy.

Step 1 - Creamed Mash

Cook your sweet potato chunks in a saucepan, filled with half water and half milk, for 10-12 minutes until soft. Drain through a colander and reserve some of your cooking liquor, if your mash turns out too dry. Allow your potatoes to steam dry for a few minutes then proceed to mash with a potato masher until rustically smooth, then proceed to fold through your sour cream.

Step 2 - Butter Caper Onions and Tomatoes

Heat a large frying pan over med-high heat, once your pan is hot but not smoking add your quartered baby onions and fry for 3-4 minutes until lightly browned. Proceed to add your halved cherry tomatoes and cook for 1-2 minutes, lastly add your chopped capers and butter and cook until your butter begins to froth. Finish by mixing through your chopped Italian flat-leaf parsley, tasting then seasoning with salt and pepper. Transfer to a serving dish, add your DailyDish Pesto Pomodoro to the pan and heat it through.

Step 3 - Masala Fried Pork

Heat a large frying pan over medium heat with a shallow layer of sunflower oil - enough to just about come up halfway up the sides of your medallions. Now remove your pork from the marinade and coat in your DailyDish Masala Coating. Once your oil is hot fry your pork, turning them readily until cooked through and crisp for 4-5 minutes. Try not to add too much pork to the pan rather do them in batches to maximise crisping and adhere to cooking times.

TO SERVE

Place your DailyDish Pesto Pomodoro as your base, top with your creamed mash, butter caper onions and tomatoes and masala pork.