Pork Olives With A Mustard Sauce
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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