Method
Chickpea Puree Method
Place a suitable sized saucepan on medium heat. Once hot add the
finely chopped shallots, ginger and garlic. Cook on medium low heat
for 10 minutes stirring occasionally before adding the turmeric and
fresh ground cumin. Cook for another couple of minutes before
adding the 3 cans of drained cooked chickpeas and chicken
stock.
Simmer for 5 minutes, then remove from the heat. In a liquidiser
add the Chickpea's along with the cooking liquid and puree until
smooth.
Season to taste with sea salt and fresh black pepper.
Refrigerate until required.
Smoked Paprika and Currant Vinaigrette Method
In a non-reactive sauce pan add the canola oil, red onion,
currants, and fresh chilli. Sweat for 10 to 15 minutes until soft.
Now add the fresh ground cumin and smoked paprika. Stir in, then
add the orange juice. Turn up the heat and reduce the liquid for a
couple of minutes.
Remove from the heat and while still hot whisk in the ½ cup of
paprika olive oil. Season with sea salt and fresh black pepper to
taste.
Spice Mix
Add all the spices into a bowl and mix together until
incorporated. Hold.
Cooking and Serving
Pre heat your oven to 180 degrees.
Portion the pork fillet into 6. Season with sea salt and pepper.
Now liberally dust the pork fillet portions with the spice
mix.
Place a skillet or similar on medium high heat. Add a little
cooking oil. Once hot add the pork. Sear all over for a couple of
minutes, and once golden place in the oven to finish cooking,
approximately 5 minutes.
Remove and rest for another 5 minutes.
For the puree, slowly heat up over low heat in a saucepan or
microwave until hot.
To complete the relish, pour into a bowl and fold in the chopped
scallions and fresh coriander.
To serve, spoon out some of the chickpea puree into the centre
of 6 warm plates. Slice the pork and place on top of the puree. To
finish, spoon over the smoked paprika and currant relish.
Serve now.
Accompany with a plain green salad.
Remove from the heat and while still hot whisk in the ½ cup of
paprika olive oil. Season with sea salt and fresh black pepper to
taste.