Lemon Chilli Pork Koftas, Mango Salad, Cous Cous
Serves 4 as a starter
Pork Koftas
500g pork mince
2 tsp Galloway Chillies ‘Chilli Lemon Citrus Preserve’
3 garlic cloves, finely minced
6 spring onions, finely chopped
20g coriander, chopped
Sea salt and freshly ground pepper
Cous Cous
200g cous cous
2 large tomatoes, seeded and diced
½ lemon
1 red onion, finely chopped
Mango Salad
1 mango
1 bag lambs leaf and watercress
25g sweetened shredded coconut
1 red onion, finely sliced
1/2 cucumber, sliced
10g coriander leaves
Method
The Koftas
- Put mince in a large bowl with 2 tsp of Galloway Chillies ‘Chilli Lemon Citrus Preserve’
- Finely chop or blitz the remaining ingredients in a food processor
- Add blitzed ingredients to mince and mix very thoroughly with hands
- Shape in to koftas with wet hands
- Leave to rest in fridge for 10 mins
- Place koftas on baking tray and cook in preheated oven at 190 degrees C. for 10 mins and check temperature - when the koftas reach 72 degrees C. or above remove from oven and rest for 2 mins
The Cous Cous
- Cook as per instructions, then add finely chopped red onion and tomato flesh, juice of 1/2 lemon, remaining coriander and sea salt to taste
- The Salad
- Mix leaves, cucumber, red onion and coriander in salad bowl
- Place salad on serving plate, add slices of mango and top with coconut
To Serve
Place cous cous on plate, place koftas on top and add salad, drizzle with olive oil to serve
With thanks to Justin Maule, Wild Fig Catering