Fillet with Chili Ruby Syrup

100g fillet  per person ( pork, chicken, beef or ostrich)

apple, peeled, depipped, cut into slices and fried until soft

olive oil for frying

Passionate Pomegranate Chili Ruby Syrup

3  fresh asparagus spears per person

Chives to garnish


1 potato per person grated

egg to bind

a little  flour to bind

salt & pepper to taste


Distribute fried apples on a large plate. Drizzle  generously with   Chilli Ruby Syrup, olive oil,  and sprinkle with salt & pepper. Set aside.

Fry asparagus in  until just done and arrange over apples . Fry fillet for 3 minutes on each side. Set aside for 5 minutes and cut into slices .

Mix grated potato with egg, flour, salt & pepper. Fry  tablespoons full in hot oil until brown.  Drain on kitcen paper.

Arrange fillet slices and fried potato cakes on apple and asparagus. Drizzle with more Ruby Chilli Syrup and garnish with chives.