1 Mango
1 sm Marrow
250 g Caster sugar
75 g Butter
1 500 gram pac puff pastry;
-rolled out thinly
1 lg Pinch ground ginger
2 tb Olive oil; plus 50ml/2fl oz
2 Shallots; thinly sliced
1 Clove garlic; chopped
1 Beef tomato; cut into chunks
2 tb White wine
1 tb White wine vinegar
1 tb Balsamic vinegar
1 pn Caster sugar
3 Pork loin steaks; about
-350g/12oz
125 g Buffalo mozzarella; cut into
-slices
A few fresh sage leaves
1 Lime; cut in half
1 sm Bunc fresh mixed herbs –
-basil; mint and coriander
2 tb Golden syrup
2 tb Black treacle
2 tb Double cream
Salt and pepper
Preheat the oven to 220c/425f/Gas 7.
1 Cut a small slice off the top and bottom of the mango and peel. Keeping
the knife as close as possible to the central flat stone, cut ‘cheeks’ of
flesh off the mango.
2 Peel the marrow and retain the peelings. Cut the marrow in half, scoop
out the seeds and cut flesh into 1cm thick slices. Chop half the peelings.
3 For the Tart Tatins: Gently heat 200g/7oz caster sugar in a small
ovenproof frying pan until melted, increase the heat and caramelise.
4 Pour a third of the caramel into a very small tart tatin or 12cm diameter
frying pan, add 7g/ 1/4oz butter, stir and top with some of the mango
slices.
5 Cut out a circle of pastry just larger than the pan, place on top of the
mango and carefully tuck the edges down the sides of the pan.
6 Add 15g/ 1/2oz butter to the remaining caramel in the frying pan and
stir. Scatter half the marrow peelings onto the caramel, cover the surface
with some of the marrow slices, sprinkle over the ground ginger and season.
7 Cut out a circle of pastry just larger than the frying pan, place on top
of the marrow and carefully tuck the edges down the sides of the pan.
8 Bake the tatins in the oven for 10-15 minutes, until risen and browned.
When cooked, put a plate on top of the marrow tatin and turn the pan upside
down. Repeat for the mango tatin.
9 For the Chutney: Heat 1 tbsp olive oil in a pan and soften then shallots
and garlic gently for a few minutes.
10 Add the tomato, white wine, white wine vinegar, balsamic vinegar, pinch
of caster sugar and season.
11 Simmer for about three minutes, add the remaining chopped marrow
trimmings and simmer for another five minutes, or until the tomatoes have
softened and cooked down and the liquid has reduced.
12 For the ‘Pizza’: Heat a small ovenproof frying pan. Cut horizontally
almost all the way through one pork steak and open to make a ‘butterfly’.
13 Season the pork, spread over the chutney and top with mozzarella slices
and sage leaves. Place in the frying pan and cook in the oven for 12-15
minutes, until the pork is cooked.
14 Heat 1 tbsp olive oil in a griddle pan and cook the leftover pork steaks
for five minutes, turning occasionally, then squeeze over lime juice.
15 Add the lime halves to the pan and continue cooking the pork for another
5-8 minutes, or until cooked through.
16 Place the bunch of fresh mixed herbs in a mini food processor with
50ml/2fl oz olive oil, season and blitz until smooth.
17 For the Toffee Sauce: Place 55g/2oz butter, syrup, treacle and double
cream in a pan and heat gently to melt. Raise the heat and bring to the
boil, then simmer rapidly for about three minutes.
18 For the Spun Sugar: Gently heat 55g/2oz caster sugar in a frying pan to
melted, raise the heat and caramelise.
19 Drizzle fine strands of the caramel over the handle of a wooden spoon or
knife sharpening steel to make fine ‘spun sugar’ – place kitchen paper on
the floor below to catch any drips. Shape the spun sugar into a ball.
continued in part 2
Yields
2 servings