RECIPE: Spinach drop scone with pulled pork

Our delicious summer Elements range is packed with energy boosting meals to get you through the day. This light and tasty pulled pork meal mixes spicy meat, creamy yogurt and sweet cherry tomatoes all together into a delicious crunchy spinach pancake.

Give it a go and let us know what you think in the comments below!

Elements_046Summer_2017_Pulled_Pork_Pancake

Serves: 5

What you will need:

You will need for the filling:

400g Pulled Pork Shoulder

100g Deli Chorizo Stick

250g Five Bean Salad

100g Onion Spanish

15g Garlic Puree

3g Crushed Chillies

5g Ground Cumin

5g Knorr Chicken Powder

40g Tomato Paste

300ml Yoghurt – Plain Low Fat

25g Smoked Chilli Puree

200g Tomato Cherry Red

10ml Olive Oil

50g Rocket Leaves

 

You will need for the Scone:

30g Coriander

150g Spinach

250g Gram Flour

1/2 Lemon Medium

2 Medium eggs

200ml Skimmed Milk

30ml Olive Oil

 

Drop Scone Method:

Defrost the spinach overnight in the fridge, wash the coriander and zest the lemon

Squeeze the spinach out and then place in a blender with the coriander and blitz until pureed, then transfer to a suitable bowl

Mix the eggs & milk into the mixture along with the lemon zest and then mix in the gram flour

Place a suitable frying pan on the stove and heat the pomace oil, using a ladle place the pancake mixture in the frying pan and cook until golden then turn over and repeat.

 

Filling Method:

Peel and finely dice the onions

Wash the rocket & cherry tomatoes

Prepare the drop scones as per the specifications

Mix the yoghurt with the smoked chilli puree

2 Cut the chorizo into small cubes

Drain the five bean salad and rinse

Heat a suitable pan and then fry off the chorizo until brown on all sides, remove from the pan and add the onions and cook until golden brown. Add the chilli flakes, cumin & garlic puree fry off for 30 seconds, add the tomato paste and cook again for 30 seconds. Then add the chopped tomatoes, stock & water bring to the boil then transfer to an ovenproof dish and cook in an oven that has been pre-heated to 160 Celsius for approximately 3 hours (depending on the type of peuled pork you have).

Drizzle the cherry tomatoes with the pomace oil and then roast in a hot oven (240 celcius) for 25 minutes.

Place one of the drop scones on a suitable service dish and then top with the pork chilli, followed by the roasted tomatoes, rocket & yogurt.

 

Enjoy!

 

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