Recipe of Thalia Tsihlaki
Monthly "BHMAgourmet" magazine of "TO BHMA" newspaper
Ingredients (for 4 people)For the meat:
800gr. of pork fillet, in one piece
1 tbsp of walnut oil (or corn oil)
For the crust:
300gr. of finely chopped walnuts
120gr. of green olives, pitted and finely chopped
½ clove of garlic, finely chopped
1 tbsp of brown sugar
1 tsp of salt
1 tsp of pepper
For the onions:
50gr. of walnuts, halved
1 tbsp of walnut oil
1Kg of small shallots, peeled
Method:
The day before, prepare the crust mixing in a bowl all the crust ingredients until you have a paste.
Lightly season the pork with some salt and pepper.
Warm the walnut oil in a frying pan in low heat and when ready sauté the meat for 15 minutes turning it around to get lightly coloured on all sides. Take off the heat and leave to cool down. Transfer onto a plate along with its juices.
Leave the meat and the crust paste in the fridge for the night.
Preheat the oven at 210°C.
Boil the onions for about 10 minutes and drain in a colander but don't discard the water. Transfer the onions in a spacious pyrex dish, add the walnut oil and the halved walnuts, season with salt and pepper and toss. Bake in the oven for about 20 minutes until they start getting coloured, don't stir them. If needed, add some of the water they boiled in. Take out of the oven and leave in the pyrex to cool.
Next day, preheat the oven at 210°C.
Take the meat and the walnut paste out of the fridge and rub the meat all over with the crust. Place the meat, along with its juices, in the pyrex among the onions.
Put in the oven and bake for about 40 minutes until the meat is cooked through and the juices have caramelised the onions.
Take out of the oven and leave the meat to settle for a few minutes before you cut into slices and serve.
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