Kernel Mustard, in the Conserve, with the Candlenuts... Recipe

Kernel Mustard, in the Conserve, with the Candlenuts...

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Ingredients

  • Seeded Mustard
  • Apricot Conserve
  • Candlenuts, also known as Kukui in Hawaii (or Macadamia Nuts)
  • Unsweetened Apple Sauce
  • Freshly Ground Black Pepper
  • Salt
  • Something to serve it with

How to make Kernel Mustard, in the Conserve, with the Candlenuts...


OK, I'll be honest with you... 90% of the reason I posted this dish is because I can't help but chuckle at the name while I think about how wonderfully clever I am for coming up with it.

This sauce has hints of a spiced applesauce for roast pork or the Southern American "Jezebel Sauce", traditionally served with ham or cream cheese.

I've used it here on top of some roasted pork fillet served with roasted vegetables (pumpkin, carrot, red onion, green beans and asparagus).

  1. Toast the candlenuts (or macadamia nuts) in a hot oven and then pound in mortar or roughly chop so that it still has a lot of texture.

  2. For every tablespoon of nuts mix together about two tablespoons of applesauce (just apples, cooked in a little acidulated water and blended, with some lemon juice through it) with a tablespoon of seeded mustard and another of apricot conserve. Season with salt and lots of freshly ground black pepper. That's it.

The sweet applesauce teams really well with a strongly savoury roast pork. It was really nice with the pork fillet and roasted vegetables above for a Monday night dinner but if you were being a bit more decadent on a weekend I would serve it with some slow-roasted belly pork with crackling, mashed potatoes and cauliflower cheese.

(For the meat and vegetables here I just seasoned a pork fillet with some salt and pepper and rubbed it with mustard and garlic. Then I chopped the vegetables as desired and tossed in some oil, salt and pepper, roasting at 200C for 40 minutes (turning the vegetables after 20 minutes) without the asparagus and beans. After 40 minutes I added the beans and asparagus to the other vegetables in the same tray and set the timer for 15 minutes. Separately, I seared the pork fillet in a hot pan and popped the pan in the oven on the other shelf for the last 10 minutes. Total cooking time was 55 minutes and everything was ready at the same time. Rested, sliced and served for an interesting dinner for two in just over an hour all done.)

Follow with a game of Cluedo (Clue, for you Americans) and a chuckle.

  • Sinbad
    Sinbad says

    Brilliant title! I love pork and applesauce.

  • yongfook
    yongfook says

    I lolzd. Great recipe.

  • yongfook
    yongfook says

    a great general tip for any applesauce - stick some calvados in it.

  • dubow
    dubow says

    hehehe... quality.

  • theory
    theory says

    That's a really good suggestion. After I made it I thought it tasted a bit "childish" or simple because of the nuts and the sweetness. I was wondering what sort of more complex flavours I could have added to make it more interesting on the palette so I was thinking of brandy, cognac or something similar, but calvados would work very well.

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