“My food is usually prepared just up to the final stages so that I have time to spend with my family and friends when I entertain,” says Chrislene Retief, owner of the trendy boutique Spaces (spacesr62.co.za)
For the pork and apples:
- 2kg pork fillet, cleaned and sinew removed
- salt and pepper, to taste
- olive oil, to seal
- 240g Pink Lady apples
- 250g butter
- 150g brown sugar
For the roasted country vegetables:
- 800g baby marrows, halved lengthways
- 6 red peppers, quartered and seeds removed
- 45ml olive oil, plus extra for cooking
- 1 butternut, peeled, cubed and seeds removed
- 4 red onions, quartered
- 6 garlic cloves
- 15ml balsamic vinegar
- 5ml brown sugar
- handful coriander, chopped
- handful flat-leafed parsley, chopped
To make the pork and apples:
1. Preheat the oven to 200°C.
2. Season the fillet with salt and pepper. Heat enough olive oil in a grilling pan to sear the meat on all sides. Transfer it to a roasting pan and roast it in the oven for 12 minutes.
3. Peel the apples, removing the seeds and stalks. Halve and then slice into slivers.
4. Heat a frying pan to a medium heat and melt the butter, then add the sugar and gently cook until bubbles appear.
5. Place the apples into the pan and cook until soft and golden.
6. Serve the apples either hot or cold in between slices of fillet accompanied by the roasted vegetables.
To make the roasted country vegetables:
1. Fry the baby marrows and red peppers in a hot griddle pan in lots of olive oil and set aside.
2. Preheat the oven to 180°C. Place the butternut and red onion into a roasting pan and add the whole garlic cloves. Add quite a bit of olive oil, basting the vegetables. Roast for about 50 minutes or until they are done.
3. Mix the 45ml olive oil, the balsamic vinegar and the brown sugar together to form a dressing. Combine the vegetables with the chopped fresh herbs and add the dressing.
4. Reheat the vegetables, if necessary, when serving with the fillet.
This recipe serves 10.
RECIPE: CHRISLENE RETIEF