Ingredients
- For the khubani chutney:
- 200g dried apricots, sliced
- 3tbs golden brown sugar
- 3tbs malt vinegar
- 1tsp cumin powder
- Half tbs black onion seeds (optional)
- 2cm piece of fresh ginger, peeled and grated
- 500ml water
- For the spiced onions:
- 2tbs sunflower oil
- 50g butter
- 2 large onions, peeled and thinly sliced
- Half tbs garam masala
- Salt and pepper
- 50ml water
- For the pork:
- 1 pork fillet (420g), trimmed
- Salt and pepper
- Drizzle of sunflower oil
- 1 packet – 375g shortcrust pastry
- 1 egg, beaten with a little milk
- Sesame seeds for the top (optional)
For the chutney:
1 Put all the ingredients into a pot, then cook down over a medium heat until all the water has evaporated and the mixture is sticky.
2 Cool and put in the fridge.
3 This can be done the day before.
For the onions:
1 Put all the ingredients into a pot, cover and cook over a medium heat stirring once or twice for 15 minutes, until the onions soften and collapse.
2 Remove the lid and turn up the heat a little and cook for another 10 minutes or so until the onions start to caramelise.
3 You will have to scrape the bottom of the pot a few times to ensure even caramelisation and a nice golden colour. Check the seasoning, remove from the pot and allow to cool.
For the pork:
1 Season the pork, then heat the oil in a large frying pan until gently smoking. Colour the pork on all sides on a high heat. Remove from the pan and allow to cool completely.
2 Unfurl the pastry, transferring the parchment on to a baking tray. Lay the pork on top along its width just a touch above the centre.
3 Brush the pastry all around the pork with a little beaten egg, then spoon the onions along the top of the pork.
4 Fold the pastry from the bottom over the pork and seal the edges tightly, leaving no air in the pastry, then crimp the edges with a fork. Brush the top of the pastry with the eggwash and sprinkle over the sesame seeds if using.
5 The pork can be put in the fridge until you want to cook it, but allow it to come to room temperature before cooking.
6 Preheat the oven to 185 degrees.
7 Cook the Wellington for 30 minutes, until crisp and golden.
8 Once removed from the oven allow it to sit for 10 minutes before carving.
9 Serve with the chutney and something green.
