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.