27 Mar

Chris Roberts, head chef at Roots Cafe at Waterfall SUPERSPAR, created this Pork and Peach Tomato Chutney Crostini recipe as part of a trio of canapes, perfect for a cocktail party or a night with the girls.

For the chutney:

1 ripe peach diced
2 ripe tomatoes deseeded, peeled and chopped
¼ onion
3 peppercorns
1 bay leaf
125ml Apple cider vinegar
2tbsp sugar

Combine all ingredients in a small pot. Leave to simmer for 1 hour or until soft and thickened.

For the pork:

250g pork fillet cut into 12 rounds
salt and pepper
150g salted butter

Season the pork and poach in butter for 30 minutes.

For the crostini:

3 slices white bread, crusts removed, cut into 2cm squares
30g melted salted butter

Pre-heat the oven to 160 degrees. Brush the bread with butter and bake until crispy.

To serve:

Place the pork on the crostini and add a small dollop of chutney. Garnish with onion sprouts.

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