Couscous recipes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

8 to 10 minutes

Prawns and

Mexican spiced fish with fresh corn rice

20 minutes

Cured salted lamb rib (soutribbetjie)

30 to 45 minutes

Corn recipes

Sticky spare ribs served with fresh sweet corn, avocado, bean and pawpaw salsa

35 minutes

Corn recipes

Pangrilled corn with sliced seared steak and fresh coriander sauce

15 minutes

Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas

20 minutes

Cheese recipes

Warm chilli and garlic baked ricotta with basil-and-peach salad

10 minutes

Succulent steak, nectarine and red-onion salad with Parmesan crisps

10 minutes

Spiced smoked pork fillet with orange salad

20 minutes

Spiced smoked pork fillet with orange salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500-600 g smoked pork fillet
olive oil, for rubbing
1 cup orange juice
¼ cup coriander leaves, chopped
1 red chilli, chopped
1 clove garlic, crushed
sea salt and freshly ground black pepper, to taste

For the orange salad:

4 oranges, peeled and sliced
1 red onion, thinly sliced
2 T olive oil
sea salt and freshly ground black pepper
smoked paprika, for sprinkling (optional)

Method

Preheat the oven to 190°C.
Trim the pork if necessary. Moisten with olive oil then sear in a pan over a high heat.
Transfer to a baking dish large enough to just hold the pork. Mix the remaining ingredients together and pour over the pork.
Bake for 15 minutes, or until cooked through but still moist.
Serve with the orange salad.

To make the orange salad: Arrange the orange slices on a serving plate or in a shallow bowl and add the onion. Spoon over the lemon juice and oil, then season to taste. Sprinkle lightly with smoked paprika, if using.

Leftovers? Combine any leftovers into a salad moistened with the pan juices. Add bitter leaves, chicory or rocket tossed with olive oil.

TASTE’s take:
The pork and orange salad alone make a more than adequate meal, the rich, citrussy flavours working very well together. If you’re after something quite substantial, add sweet potatoes, cooked whichever way takes your fancy.

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Pangrilled corn with sliced seared steak and fresh coriander sauce

Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas

Warm chilli and garlic baked ricotta with basil-and-peach salad

Succulent steak, nectarine and red-onion salad with Parmesan crisps

Spiced smoked pork fillet with orange salad

Spiced smoked pork fillet with orange salad

Ingredients

Method