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Pork Coconut and Mango Curry with Banana Salsa Cornmeal and Seed Muffins
3 / 5
Gas mark 4, 180°C, 350°F
Between 4 and 6 people
900g (2lb) Pork shoulder, cut into large chunks
5mlsp (1 tsp) Oil
2x5mlsp (2tsp) Jerk seasoning or similar
300ml (½ pt) Mango juice
300ml (½ pt) Coconut milk
1 Scotch bonnet chilli, halved and seeds removed
2 Sprigs fresh thyme, leaves removed
Spring onions and thyme leaves for garnish
1 Banana, thickly sliced with skin on
1 Red chilli, deseeded and finely chopped
2 Spring onions, finely sliced
Juice of 1 lime
5mlsp (1tsp) Soft dark brown sugar
225g (8oz) Self-raising flour
100g (4oz) Fine cornmeal or polenta
5ml (1tsp) Baking powder
25g (1oz) Mixed seeds (with herbs, optional)
1 Sprig fresh thyme, leaves removed
Pre-heat the oven.
Heat oil in a large ovenproof pan, add the cubes of pork and cook until browned. Add the seasoning and mix to coat the cubes.
Add the remaining ingredients and bring to the boil, cover with a lid and place in the oven for 1½–2 hours until the meat falls apart.
Scatter with finely chopped spring onions and thyme leaves.
To make Banana Salsa: Place banana slices onto a baking tray and lightly drizzle with a little oil, bake for 10 mins or until golden. Allow to cool and remove the skin. Place in a bowl and add to it the remaining ingredients, lightly stir together – serve.
To make Cornmeal and Seed Muffins: Preheat oven to Gas mark 6,200°C, 400°F
Place the flour, cornmeal, baking powder, seeds and thyme into a large bowl.
Mix together the butter, egg and milk and add to the bowl
Lightly combine together to form soft, spoonable dough
Spoon into patty tins lined with cake cases (makes about 12–14 ‘muffins’/cakes), (and scatter with extra seeds if you wish). (Can also be cooked in small ‘clean’ terracotta plant pots – for novelty factor.)
Bake in oven for 10-15 minutes until risen and golden.
Serve the pork curry with muffins, salsa, rice and plantain chips and a punch of bruised fresh basil, mint, mango juice topped up with ice and ginger beer .
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