Adrian Leons Tostadas With Hamachi Marinated In Marmalade Recipes

ADRIAN LEON'S TOSTADAS WITH HAMACHI MARINATED IN MARMALADE

Steps:

• Cook garlic, onions, and red peppers with olive oil until golden brown. Add habanero peppers, fresh papaya, SPLENDA® Granulated Sweetener, orange juice and cook on medium heat for about 8 minutes. Remove marmalade from heat and mix it in a blender until smooth.
• Strain the marmalade mixture into bowl with a china cap or sieve.
• Make tostadas in an 8 inch cast-iron frying pan by frying in oil, on medium heat, for 3 minutes. Remove and drain well on paper towels.
• Mix the hamachi and the marmalade.
• Top each tostadita (fried tortillas) with hamachi, romaine lettuce, tomatoes and cilantro. Sprinkle lightly with cheese. Finish with a touch of sour cream and serve.

MARMALADE PORK

Steps:

• Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
• Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.