Platter for two



Pork fillet

1 Eskort Pork Fillet

45ml (3T) olive oil for cooking

60ml (¼c) olive oil

5ml (1t) salt

10ml (2t) freshly ground black pepper

60ml (¼c) butter

3 garlic cloves, finely chopped

60ml (¼c) spring onions, chopped

2,5ml (½t) ground cumin

2,5ml (½t) paprika


  • Heat a frying pan over moderate heat.
  • Cover the fillet with 3 tablespoons of olive oil, season with salt and pepper and sear in the pan for 5 minutes on each side.
  • Remove the pan from the heat.
  • Combine the ¼c olive oil, butter, garlic, spring onions, cumin and paprika in a small pot and heat until the butter melts.


Onion and date marmalade

45ml (3T) olive oil

1 large onion, sliced

125ml (½c) dates, pips removed and chopped

5ml (1t) cumin seeds

60ml (¼c) brown vinegar

60ml (¼c) brown sugar


  • Heat olive oil in a frying pan over a moderate heat and fry the onion until golden.
  • Add the remaining ingredients and simmer for 5 minutes.
  • Store in a sterilised jar in the fridge.



1 loaf ciabatta bread, broken into chunks

100g soft cheese

100g matured white cheese

100g Gorgonzola cheese

200g fresh seasonal fruits and berries

To serve

  • Serve the pork fillet sliced into thin slices with the butter and herb dip on the side.
  • It’s a great dip for the meat and the bread.
  • Serve chunks of ciabatta with the cheeses, seasonal berries and onion and date marmalade.

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