INGREDIENTS, FOR THE PORK PATTIES
1 kg diced belly of pork
70g fresh ginger, peeled & chopped
2 red chillies, seeds removed, chopped
4 cloves of garlic, chopped
4 tbs soy sauce
1 tbs toasted sesame oil
1 bunch fresh coriander, chopped
Method
1. Marinade the meat with the ingredients for 24 hours
2. Mince twice and shape into small patties
3. Cook for 4 minutes each side in a shallow frying pan
INGREDIENTS, FOR THE SWEETCORN PANCAKES
350g sweetcorn kernels, frozen or tinned
4 shallots, chopped
1 red chilli, seeds removed, chopped
2 garlic cloves, chopped
1 tsp ground coriander
6 spring onions, chopped
3 tbs plain flour
1 tbs baking powder
2 large eggs
Salt & pepper to season
Method
1. Place all the ingredients, apart from the flour, baking powder and eggs, in a food blender and pulse for a few seconds
2. Add in the remaining ingredients and mix to form a thick batter
3. Cook for a few minutes on each side in a shallow frying pan
INGREDIENTS, FOR THE CORIANDER BASMATI RICE
900g Tilda Easy Cook Basmati Rice
8 pts of vegetable stock, made with 2 cinnamon sticks
1 bunch of fresh coriander, chopped
2 bunches of spring onions, very finely chopped
2tbs sesame oil
Method
1. Cook the Tilda Easy Cook Basmati rice in the vegetable stock for 14 minutes.
2. Drain and mix in the coriander, spring onions and sesame oil.
INGREDIENTS, FOR THE SWEET CHILLI SAUCE
10 large red chillies, finely chopped
6 cloves of garlic, finely chopped
100g fresh ginger, peeled and chopped
100g caster sugar
Juice of 2 limes
1tbs of fish sauce
Method
1. Bring all the ingredients to the boil and simmer for 15 minutes. Blend and store in the fridge.
2. Allow 2 pork patties and 1 sweetcorn pancake per person. Serve with steamed spring onions, the sweet chilli sauce and mango relish.
Serves 12
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