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Try this summery, fragrant Moroccan pork recipe from Redhill Farm Free Range Pork who featured in the The Lincolnshire Kitchen at this year's Lincolnshire Show
Jane Tomlinson, from Redhill Farm Free Range Pork shares this recipe for Moroccan pomegranate pork escalope with quinoa.
4 Redhill Farm Free Range Pork escalopes
200g quinoa (or mixed quinoa & bulgarwheat)
2 tsp Ownsworth Lincolnshire rapeseed oil
2 tsp Moroccan spice mix eg: ras-el hanout or harissa paste
1 tbsp Lincolnshire honey
Zest and juice of 1 large unwaxed
Lemon salt & freshly ground black pepper
Seeds from one whole pomegranate
Mixed salad leaves and vegetables in season to personal preference
Place the Escalopes between 2 sheets of cling film
on a flat surface and flatten out to 1/2cm thick using
rolling pin, meat mallet or base of small saucepan.
In a shallow dish mix the Oil, 1 tsp of the Honey, 1 tbsp of the Lemon juice and chosen Moroccon spice mix, season with salt & pepper and coat the pork in the mixture - leave in dish.
Cook the quinoa in pan of 600ml cold water and a little salt, bring to the boil, then simmer over a low heat for about 10 - 12 mins. Remove from heat to a serving bowl to cool. Once cooled, add the lemon zest and rest of the juice, rest of the honey, season to taste and add in the seeds of 1 Pomegranate and sliced up crunchy chosen salad or seasonal vegetables.
Cook the Pork Escalopes by heating a non-stick oven proof frying pan until hot. Once hot, add the pork to the pan and cook for 3-4 minutes on each side till cooked through. Leave to rest for a few minutes, slice up and serve with the quinoa and salad, and extra lemon wedges.