Pork Steaks On Cauliflower Mash

pork with cauli mash

Servings 4

Ingredients

  • 4 pork neck steaks
  • Freshly ground salt and pepper
  • 15ml butter
  • 50g diced pancetta
  • 2-3 leeks – thinly sliced
  • 1 clove garlic – crushed
  • 2 sprigs of thyme
  • 60ml dry white wine
  • 30ml sherry
  • 250ml cream
  • 500g cauliflower florets – steamed until tender
  • 30ml butter
  • Salt, pepper and nutmeg to taste

 

Method

  • Season the pork steaks with salt and pepper.
  • Heat a little olive oil and butter in a frying pan until bubbling. Add steaks and fry each side over moderate heat for 4 minutes per side or until cooked through.
  • Remove and set aside to rest.
  • Add the Pancetta to the pan and fry until crispy. Add the leeks, garlic and thyme and sauté until glossy and softened.
  • Add the wine and sherry and fry until this liquid cooks away.
  • Add the cream and gently cook until reduced and thickened to desired consistency.
  • Season to taste.


Cauliflower mash:

  • Drain cauliflower well and squeeze any excess liquid out.  Add butter and mash until smooth and season to taste.
  • Place the pork steaks on a bed of mash and pour generous amounts of sauce all over.

Eat immediately.

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Lemon pork fillet schnitzels

Servings 2

Ingredients

Potato salad

  • 400g potatoes
  • 3Tbs mayonnaise
  • 1Tbs crème fraîche
  • 2Tbs baby capers – drained
  • 1 lemon’s zest
  • 2tsp lemon juice
  • Salt and freshly ground black pepper
  • 1tsp flat leaf parsley – finely chopped

For the schnitzels

  • 2 x 180g pork fillets – fat trimmed
  • Salt and freshly ground black pepper
  • 1large free-range egg
  • 2Tbs plain flour
  • 75g coarse dried white breadcrumbs
  • ½ lemon zest – finely grated
  • 15g Parmesan – finely grated
  • 300ml cooking oil

Method

For the potato salad:

  • Half-fill a pan with salted water and bring to the boil.
  • Add the potatoes and return to the stove. Cook for 15 – 18 minutes or until just tender. Drain in a colander and rinse under running water until cold.
  • Mix the mayonnaise, crème fraîche, capers, parsley and lemon juice in a large bowl.
  • Cut the potatoes and stir into the mayonnaise dressing with the lemon zest.
  • Season to taste.

For the pork schnitzels:

  • Sandwich the pork between 2 sheets of cling film.
  • Flatten using a rolling pin or meat mallet to create an even thickness of ½ – 1 cm.
  • Remove the cling film and cut the flattened fillet in half lengthways.
  • Season on both sides with salt and freshly ground black pepper. Repeat the process with the remaining pork.
  • Beat the egg in a bowl. Sprinkle the flour onto a plate.
  • Mix the breadcrumbs, lemon zest, Parmesan and a good pinch of salt in a shallow bowl until well combined.
  • Dredge each piece of pork first into the flour, dip it into the beaten egg, and cover it in the breadcrumb mixture until completely coated.
  • Heat the oil in a large frying pan. Add 2 of the schnitzels to the pan and fry for 2 – 3 minutes on each side until the coating is crisp and golden brown.
  • Remove from the pan and drain on kitchen towel. Repeat the process with the remaining pork schnitzels.
  • Season with a squeeze of lemon.