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Spiced Pork Salad in Witlof
Makes about 24
Ingredients:
500g minced lean pork
2 tablespoons Sandhurst Crushed Ginger
½ cup grated palm sugar
1 cup drained and sliced Sandhurst Char-grilled Mushrooms, oil reserved
½ cup drained Sandhurst Jalapeno Chillies
2 green apples, cored and finely diced
2 lemons
2 tablespoons Dijon mustard
24 witlof or baby cos heart leaves
Lemon slices, extra, for garnish
Here's How:
- Heat a heavy based frying pan and pour in 2 tablespoons of the reserved mushroom oil. Add pork and ginger and fry over high heat until colour changes. Stir in sugar and continue to cook, stirring, until browning. Remove from heat and stir in mushrooms, chillies, apple and the grated rind of the lemons.
- Juice the lemons and whisk with ½ cup reserved mushroom oil and the Dijon mustard. Stir into the pork mixture. Cool to room temperature.
- Spoon mixture into witlof or cos leaves and arrange on a serving platter, garnished with lemon slices.
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