(Main Course - serves 4)
Ingredients
Bulgur salad
250 g / 9 oz bulgur
2 ripe pears (approx. 275 g / 10 oz)
75 g / 3 oz dried apricots, coarsely chopped
2 tbsp flatleaved parsley, finely chopped
5 tbsp lemon juice, freshly squeezed
3 tbsp olive oil
1 tsp table salt
freshly ground pepper
150 g / 5 oz Apetina cheese, cubes, plain
100 g / 4 oz small black olives, e.g. Nicoise
Tenderloin in ham
1 trimmed tenderloin (approx. 375 g / 13 oz)
1 tsp table salt
freshly ground pepper
15 g / ½ oz LURPAK Slightly Salted Butter, softened
1 small glove garlic, crushed
6 slices air-dried ham, e.g. Parma (approx. 70 g / 3 oz)
Accompaniment: 325 g / 12 oz Turkish flatbread.
Roasting time: Place the meat in a cold oven. Adjust the oven to 175° C / 350° F / Gas Mark 4, and roast for approx. 35 min.
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Instructions
Bulgur salad: Pour bulgur in a bowl and cover the bulgur freely with boiling water. Allow the bulgur to rest, covered, for approx. 20 min. Drain well in a sieve. Remove stalk, core, and floret from the pears and cut the pears into small cubes. Carefully mix the warm bulgur with pears, apricots, parsley, lemon juice, olive oil, salt and pepper. Carefully fold in cheese and olives – season. Allow the salad to rest while preparing the meat.
Tenderloin: Sprinkle the meat with salt and pepper. Combine butter and garlic and spread the mixture evenly on the meat. Wrap the tenderloin in ham and place the “roast” in a small roasting pan, with the joints downwards. Roast the meat in the middle of the oven.
Serving: The bread can we warmed up in the heated oven. Slice the meat and arrange on a plate together with some of the bulgur salad. Serve the rest of the salad in a bowl.
Tip: Tenderloin can be replaced by 400 g / 14 oz chicken meat.
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