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!
What you will need:
You will need for the filling:
400g Pulled Pork Shoulder
100g Deli Chorizo Stick
250g Five Bean Salad
100g Spanish Onion
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 Cherry Red Tomatoes
10ml Olive Oil
50g Rocket Leaves
You will need for the Scone:
250g Gram Flour
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.
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.