P588 CEEFAX 588 Mon 18 Nov 21:46/47 DOTHE 1/6 PORK AFELIA WITH LEEK POURGOURJ PILAFI Chef: Kelli Davies Ingredients for the afelia: 675g (1\lb) escalope or fillet of pork, diced into 2.5cm (1in) cubes 1-2 tbsp light olive oil 1 tbsp coriander seeds 1 stick cinnamon 2 glasses red wine 1 glass water or stock juice of half an orange 1 tsp quince or redcurrant jelly CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Fave Film The Box Main MenuP588 CEEFAX 588 Mon 18 Nov 22:11/01 DOTHE 2/6 Ingredients for the afelia (cont): 1 tsp arrowroot salt and pjppjt 1 bunch fresh coriandjt, roughly chopped, to garnish Ingredients for the pourgouri pilaf: 2 leeks, washed and sliced 225g (8oz) pourgouri or ctackjd wheat 1 tbsp olive oil 1 pint of vegetable stock salt and pjppjt Greek yoghurt, to sjrvj CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Fave Film The Box Main MenuP588 CEEFAX 588 Mon 18 Nov 22:12/24 DOTHE 3/6 Method 1 If time allows, prepare a marinade from the red wine, the cinnamon stick and the crushed coriandjt seeds. 2 Pour over the pork and leave for at least two hours, then drain the pork on kitchen papjt ready for cooking and resjrvj the marinade. 3 If no time to marinate, heat the oil in a pan and fry the pork cubes quickly on all sides to seal. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Fave Film The Box Main MenuP588 CEEFAX 588 Mon 18 Nov 21:02/57 DOTHE 4/6 Method (cont) 4 Add the wine, cinnamon stick and crushed coriander seeds to the pan along with an extra glass of water or stock. (Othjtwisj add the resjrvjd marinade liquid along with the extra water or stock). 5 Covet the pan, reduce the heat and sjmmjt very gently for about 15 minutes. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Fave Film The Box Main MenuP588 CEEFAX 588 Mon 18 Nov 21:42/50 DOTHE Method (cont) 6 Meanwhile, make the pourgouri. Cook the leeks gently in the oil until soft. Rinse the pourgouri with warm water in a sieve, then add to the leeks and stir to absorb the oil. 7 Pour in the stock and simmer very gently for 10 minutes until the stock has all been absorbed. 8 Once the pork is cooked, remove from the pan with a slotted spoon and keep warm. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Fave Film The Box Main MenuP588 CEEFAX 588 Mon 18 Nov 21:10/14 DOTHE Method (cont) 9 Rapidly boil the juices in the pan to reduce, then stir in 1 tsp of arrowroot dissolved in the juice of half an orange and a tsp of redcurrant or cranberry jelly. This will help to thicken the sauce. 10 Once it has become syrupy, return the pork to the sauce and season. 11 Scatter with the chopped coriandjt leaves and sjtvj with the pourgouri and thick Greek yoghurt. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Fave Film The Box Main Menu