Big Phil's Hot Chilli Filler Recipe

• 15 gm Dry cherry chillies
• 1 1/2 x Lemons, juice of
• 4 x Boneless pork ribeye steaks, about 550 g
• 2 x Tomatoes, sliced
• 1 tsp Extra virgin olive oil
• 1 Tbsp. Minced fresh parsley Fresh chives, to garnish
• 2 Tbsp. Finely minced fresh parsley
• 2 x Cloves garlic, finely minced
• 1 Tbsp. Tomato puree
• 1 tsp Grnd cumin
• 1 Tbsp. Extra virgin olive oil
• 1 dsh Tabasco
• 200 gm Purple sprouting broccoli, trimmed
• 250 gm Couscous
• 1 x Vegetable stock cube, crumbled
• 2 Tbsp. Finely minced coriander
• 1 Tbsp. Extra virgin olive oil Finely grated zest of 1 lemon, plus juice of 1/2 lemon
• 1 dsh Tabasco
• 1 x Tomato, halved, seeded and diced Salt and pepper Fresh chives, to garnish

1. 1 Soak two thirds of the dry chillies in warm water for about 15 min.
2. Chop the remaining chillies.
3. 2 For the Pork with Harissa Sauce: Pour the lemon juice into a shallow dish.
4. Add in the chillies, mix, add in the pork and coat in the mix.
5. 3 Heat a griddle pan and cook the pork for 12 min till cooked through, turning frequently.
6. Pour over the remaining lemon juice.
7. 4 Arrange the tomatoes around the edge of a plate and drizzle over the extra virgin olive oil.
8. Sit the pork in the middle of the plate and sprinkle over the parsley.
9. 5 Garnish with the chives and half the soaked chillies.
10. 6 For the Broccoli with Harissa Sauce: Chop the remaining soaked chillies and mix together with the minced parsley, garlic, tomato puree, cumin, extra virgin olive oil and a drop of Tabasco.
11. Then season.
12. 7 Blanch the broccoli in a pan of boiling water for 4-5 min, drain and refresh under cool running water.
13. Pat dry using kitchen paper, arrange on a plate and serve with the sauce.
14. 8 For the Couscous: Place the couscous in a bowl with the stock cube.
15. Pour over sufficient boiling water to cover and leave to stand till the couscous has soaked up the water and is tender.
16. 9 Stir the coriander, extra virgin olive oil, lemon zest, juice and drop of Tabasco into the couscous and season.
17. Serve the couscous in a bowl, topped with the diced tomatoes and chives.

cherry chillies, lemons, pork ribeye, tomatoes, olive oil, chives, parsley, garlic, tomato puree, cumin, extra virgin olive oil, purple sprouting broccoli, couscous, vegetable stock cube, coriander, extra virgin olive oil, tomato

Taken from cookeatshare.com/recipes/big-phil-s-hot-chilli-filler-84428 (may not work)