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1kg piece of pork scotch fillet
1.5 Tbsp Fennel seeds
1.5 Tbsp Coriander seeds
Salt n pepper
Mortar & pestle
1.5 cups of Fregola
4 cups chicken stock
1 onion (thinly sliced)
½ a preserved lemon (skin only) thinly sliced
2 Tablespoons Sumac
Salt n Pepper
Extra Virgin olive oil
Handful of Italian flat leaf parsley (finely chopped)
26cm sauté pan
Pork: Place the fennel & coriander seeds in the pestle and mortar and grind up. Drizzle the fillet of pork with olive oil, rub it all over then sprinkle over the ground fennel & coriander seeds making sure you cover the whole fillet evenly. Transfer to a roasting dish with a roasting rack, cook in an oven preheated to 180°C for 55 mins. Remove and allow to rest for at least 10-15 minutes before carving.
Fregola: To begin slice the aubergine into 2cm rounds, drizzle with olive oil and sprinkle over the sumac on both sides. Cook on the griddle on high heat, turning once each side is cooked with lovely char marks. Set aside to cool then slice each round into strips.
Add 2 tbsp olive oil to the sauté pan on low- medium heat, place in the onion and cook for 10mins until soft and translucent. Add the fregola, chicken stock & half the preserved lemon, bring to the boil, then turn down very low heat and simmer until the fregola is cooked and has absorbed all the stock. (about 20mins)
To serve: Once the fregola is cooked, add in the remaining preserved lemon, sliced aubergine and warm through, sprinkle over the chopped parsley.
Divide the fregola amongst the plates and top with slices of pork, parsley & extra virgin olive oil.