In 1952, a butcher in the Netherlands came up with a dish he called Slavink, which was made from a sausage filling of beef and pork wrapped in bacon. News of his invention spread quickly when it started winning awards, and soon, you could find a version of it across Europe, including blinde vink, another Dutch classic that involved veal, and the English, beef olives. This version takes its inspiration from the blinde vink but puts a French-Kalahari spin on it with the use of pork, pistachios and a tangy mustard sauce.
PORK OLIVES WITH A MUSTARD SAUCE
TIME: mustard seeds overnight + 2 hours | SERVES: 8
for the pork olives
1 x 375 g Eskort Mediterranean Pork Sausages
25 g pistachio nuts, roughly chopped
finely grated zest of 1 lemon
1 Eskort Pork Fillet (about 500 g)
olive oil
salt and freshly ground black pepper
for the mustard sauce
125 ml Dijon mustard
125 ml creamy mayonnaise
5 ml turmeric
15 ml red wine vinegar
for the pickled mustard seeds
250 ml white wine
(50 g) 65 ml sugar
65 ml water
15 ml red wine vinegar
65 ml mustard seeds
for the pickled vegetables
65 g (80 ml) sugar
50 ml white wine vinegar
50 ml water
3 ml black peppercorns
1 bay leaf
1 bulb fresh fennel
4 radishes
pea shoots for garnish
for the pork olives
Press the sausage meat out of the casings. Add the pistachio nuts and lemon zest, Mix well and keep one side. Cut the pork fillet into 4 equal pieces. Slit the fillet horizontally, but not completely open. Place a piece of fillet between two sheets of baking paper, then flatten with a rolling pin. Divide the sausage meat in four and place on the flattened piece of pork fillet. Roll and place the pork olive in a sealable bag. Repeat with the rest. Place each pork olive in separate bags.
Bring a large saucepan with water to the boil. Place the bags in the saucepan and let it simmer for 45 minutes. Take out and let it rest for 10 minutes. Drizzle some olive oil in a frying pan. Remove the pork olives from the bags and season with salt and pepper. Fry the olives on all sides until brown. Trim the edges of the olives and slice each one in two.
for the mustard sauce
Mix all ingredients and keep to one side.
for the pickled mustard seeds
Place the wine, sugar, water and vinegar in a saucepan. Bring to the boil and add the mustard seeds. Let it simmer for 20 minutes. Take off the heat and leave overnight.
for the pickled vegetables
Place the sugar, vinegar, water, peppercorns, and bay leaf in a saucepan. Bring to the boil. Thinly slice the fennel and radishes. Pour the hot liquid over the vegetables and leave until cool.
Arrange the pickled vegetables on a serving plate with the sliced pork, add the sauce and garnish with pea shoots.
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