Vibrant flavours, colourful, fresh, and hassle-free! The latest recipe we’re sharing from Truro Farmers Market – The Cookbook is supremely tasty.
A delicious summer starter, we recommend making up a large serving dish of these to serve as zingy finger food at a garden gathering. Just be sure to prepare enough, as they’re guaranteed to disappear!
We used St Piran’s pork mince, fresh Cornish Chillies and crisp lettuce leaves courtesy of Goonown Growers.
Serves 4-6 as a starter
Ingredients
For the pork mix:
- 1 tbsp sunflower oil
- 1 large piece fresh root ginger, peeled and grated
- 2 garlic cloves, crushed
- 2 fresh red chillies, deseeded and finely sliced
- 500g minced pork
- 85g palm sugar or brown sugar
- 2 tbsp fish sauce
- Juice of 1 lime/lemon
- 2 kaffir lime leaves, finely shredded
To serve:
- Little Gem leaves – you’ll need around four heads once you’ve discarded the outer leaves and those that are too small. Washed and dried.
- A large handful of mint and coriander leaves, roughly chopped
- A handful of toasted peanuts, roughly chopped
- 2 tsp crispy shallots
- 1 lime, cut into wedges
Method
- Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the grated palm sugar or brown sugar, fish sauce and lime juice – a little of each at a time until you’re happy it packs enough punch, then add the shredded lime leaves. Cook everything down until sticky.
- Now you’re ready to build the cups. Arrange the washed lettuce leaves on a large serving plate and distribute the mince between the leaves, then sprinkle with fresh herbs, crispy shallots, and toasted peanuts. Garnish with the lime wedges for squeezing.
If you like the sound of this delicious seasonal recipe, be sure the buy the recipe book where you’ll find food inspiration throughout the year!