Pork and spiced onion Wellington, khubani chutney – The Irish Times

Pork and spiced onion Wellington, khubani chutney – The Irish Times

www.irishtimes.com

I loved this pork Wellington when I made it. It’s not nearly as terrifying or as expensive to make as a beef Wellington, there’s no chance of getting it wrong

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Cooking tools:

  • Kitchen scale
  • Pastry brush
  • Carving knife
  • Chef's knife
  • Cutting board
  • Grater
  • Pot
  • Skillet
  • Wooden spoon
  • Spoon
  • Baking sheet
  • Parchment paper
  • Fork
  • Mixing bowl
  • Measuring spoon
  • Measuring cup
  • Oven
  • Stove
  • Refrigerator
  • Serving platter

Ingredients

  • 200g dried apricots, sliced
  • 3tbs golden brown sugar
  • 3tbs malt vinegar
  • 1tsp cumin powder
  • Half tbs black onion seeds (optional)
  • 2cm piece of fresh ginger, peeled and grated
  • 500ml water
  • 2tbs sunflower oil
  • 50g butter
  • 2 large onions, peeled and thinly sliced
  • Half tbs garam masala
  • Salt
  • pepper
  • 50ml water
  • 1 pork fillet (420g), trimmed
  • Drizzle of sunflower oil
  • 1 packet – 375g shortcrust pastry
  • 1 egg, beaten with a little milk
  • Sesame seeds for the top (optional)

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