Eskort

Pork Olives With A Mustard Sauce

Total Time

Mustard Seeds Overnight + 2 hours

Serves

8

Ingredients for the pork olives

  • 1 x 375 g Eskort Mediterranean Pork Sausages
  • 25 g pistachio nuts, roughly chopped
  • finely grated zest of 1 lemon
  • 1 Eskort Pork Fillet (about 500 g)
  • olive oil
  • salt and freshly ground black pepper

Ingredients for the mustard sauce:

  • 125 ml Dijon mustard
  • 125 ml creamy mayonnaise
  • 5 ml turmeric
  • 15 ml red wine vinegar

 

Ingredients for the pickled mustard seeds:

  • 250 ml white wine
  • (50 g) 65 ml sugar
  • 65 ml water
  • 15 ml red wine vinegar
  • 65 ml mustard seeds

Ingredients for the pickled vegetables:

  • 65 g (80 ml) sugar
  • 50 ml white wine vinegar
  • 50 ml water
  • 3 ml black peppercorns
  • 1 bay leaf
  • 1 bulb fresh fennel
  • 4 radishes
  • pea shoots for garnish

Method for the pork olives:

  • Press the sausage meat out of the casings. Add the pistachio nuts and lemon zest, Mix well and keep one side.
  • Cut the pork fillet into 4 equal pieces.
  • Slit the fillet horizontally, but not completely open. Place a piece of fillet between two sheets of baking paper, then flatten with a rolling pin.
  • Divide the sausage meat in four and place on the flattened piece of pork fillet. Roll and place the pork olive in a sealable bag.
  • Repeat with the rest. Place each pork olive in separate bags.
  • Bring a large saucepan with water to the boil.
  • Place the bags in the saucepan and let it simmer for 45 minutes.
  • Take out and let it rest for 10 minutes.
  • Drizzle some olive oil in a frying pan.
  • Remove the pork olives from the bags and season with salt and pepper. Fry the olives on all sides until brown.
  • Trim the edges of the olives and slice each one in two

Method for the mustard sauce:

  • Mix all ingredients and keep to one side.

 

Method for the pickled mustard seeds

  • Place the wine, sugar, water and vinegar in a saucepan. Bring to the boil and add the mustard seeds.
  • Let it simmer for 20 minutes. Take off the heat and leave overnight.

 

Method for the pickled vegetables:

  • Place the sugar, vinegar, water, peppercorns, and bay leaf in a saucepan. Bring to the boil.
  • Thinly slice the fennel and radishes.
  • Pour the hot liquid over the vegetables and leave until cool.
  • Arrange the pickled vegetables on a serving plate with the sliced pork, add the sauce and garnish with pea shoots.
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