INGREDIENTS
6 Medallions cut from the short loin or leg
250mls of oil
For the Chutney:
1 large apple (diced)
1 medium onion (diced)
12 prunes (pitted and halved)
½ tspn lemon zest (grated rind of lemon)
1/4 cup apple juice
1/4 cup Sherry or Wine vinegar
25gms of butter or oil
A pinch each of, Allspice, Nutmeg, fennel Seed Oil and Cumin
For the Leek Garnish:
1 large leek, white only (well washed)
500 mls of cooking oil
Salt and Pepper
Pat medallions dry and season. Sear over high heat in heavy sauce pan for approx. 2 minutes each side. Keep warm.
Sauté onion until lightly colored. Add apple and prunes, cool until apple is just soft. Add all remaining ingredients and reduce by half and chutney is thickened. Chill.
Cut leek into long very thin strips. Heat oil in heavy sauce pan until 160°C. Fry until golden. Drain and season with salt and pepper.
Arrange medallions on plate, place spoonful of chutney in centre and garnish with crisp fried leek.
