Festive fillet with orange sauce and pomegranate sauce
recipe
Festive fillet with orange sauce and pomegranate sauce
No commentsIngredients
- 4 Grassington's Gardein Turkey Style Fillets
- 3 tsp olive oil
- 50g onion, finely chopped
- 4 cardamom pods, slightly split
- 5 oranges, juice of all and grated zest of one
- 50g breadcrumbs from wholegrain bread
- 50g unsalted cashew nuts, roughly chopped
- 12 sprigs dill (4 reserved for garnish)
- 2 tsp brown sugar
- 2 tsp pomegranate molasses or teaspoon of balsamic vinegar
- To serve
- 800g peeled and sliced, carrot, turnip, parsnip
Serves:
4
Preparation:
10
Cook Time:
25
Total Time:
35min
Directions
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- Pre-heat oven to Gas
- Line a roasting tin with foil, bake fillets for minutes.
- Heat tsp oil in frying pan, saute onion until soft. Add cardamom pods, orange zest and juice, leaving back tbsp of juice.
- Add the fillets, turn to coat each side with sauce. Pour in remaining juice if necessary. Set aside.
- Chop nuts and dill until fine, add breadcrumbs and mix.
- Heat remaining oil in frying pan, add breadcrumb mixture and stir until starts to become crispy.
- Steam root vegetables until soft. Mash well, add sufficient stock/cream to make a soft puree.
- To serve, place good tbsp of the puree on each plate with a diagonally sliced fillet on top. Sprinkle with toasted crumbs.
Source: The Vegetarian Society, recipe created by Sarah Kearns 2008. For more recipes visit www.vegsoc.org
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