All it takes is a mere six ingredients, to serve up Pork steaks with warm coleslaw.
Ingredients (serves 4)
2 tablespoons sesame seeds
4 (480g) pork loin medallions
1 tablespoon olive oil
2 teaspoons honey
1/2 cup orange juice
250g packet fine coleslaw (see note)
Heat a frying pan over medium heat. Cook sesame seeds, stirring, for 2 to 3 minutes or until golden. Transfer to a bowl.
Heat oil in pan over medium heat. Cook medallions, in batches, for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Wipe pan clean with paper towel.
Heat pan over medium-high heat. Add honey and orange juice. Stir to combine. Bring to the boil. Add coleslaw. Cook, stirring, for 2 minutes or until just tender. Stir in sesame seeds. Serve pork with coleslaw mixture.
You could serve this meal with steamed or roasted potatoes. Fine coleslaw is available in bags from the packaged fresh fruit and vegetable section of the supermarket.
Layers of ham, cheese and veggies make for a tasty lunch time meal.
Ingredients (serves 6)
1 1/2 cups plain flour
125g butter, chilled, cubed
1 tablespoon water
2 zucchini, thinly sliced
1 red capsicum, cut into 2cm strips
1 bunch asparagus, trimmed
150g sliced ham
125g grated tasty cheese
4 eggs, beaten
300g carton light sour cream
Preheat oven to 220°C. Grease and line a 20cm (base) springform cake pan.
Process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add water. Process to a soft pastry. Remove pastry and knead lightly. Place between 2 sheets of baking paper. Roll out to a 23cm circle. Use pastry to line base and half-way up sides of pan. Refrigerate for 30 minutes.
Preheat grill on high. Grill zucchini, capsicum and asparagus for 2 to 3 minutes each side, or until tender. Cool.
Layer ham, cheese and vegetables over pastry. Combine eggs, sour cream, and salt and pepper. Pour over vegetables.
Place cake pan onto a baking tray. Bake for 15 minutes. Reduce temperature to 190°C. Bake a further 50 to 60 minutes, or until firm. Serve with dressed salad.
Sweet pears coated in rosemary makes this delicious meatloaf a dish suitable even for formal occasions.
30 – 40 minutes
Ingredients (serves 4)
400g pork mince
400g veal mince
1 brown onion, grated
2 Granny Smith apples, peeled, grated
1/2 cup flat-leaf parsley leaves, chopped
1/2 cup fresh wholemeal breadcrumbs
2 eggs, lightly beaten
1/3 cup milk
14 (200g) thin slices prosciutto
120g baby spinach, to serve
2 large pears, cored, each cut into 6 wedges
2 tablespoons rosemary leaves, chopped
1/4 cup orange juice
1/4 cup brown sugar
30g butter, melted
Make rosemary pears: Place ingredients in a bowl and stir gently to coat pears. Arrange pears in a single layer in an ovenproof dish. Pour over marinade.
Preheat oven to 200°C. Combine mince, onion, apple, parsley, breadcrumbs and salt and pepper in a large bowl. Whisk egg and milk together. Add to mince mixture. Stir to combine.
Line a greased 7cm deep, 12cm x 20cm (base) loaf pan with prosciutto slices, leaving ends hanging over sides. Spoon mince mixture into pan, pressing down firmly with the back of a spoon. Fold prosciutto over to cover top. Bake for 30 minutes. Place pears on shelf below meatloaf and bake both for 30 minutes or until meatloaf is firm in the centre.
Drain fat from meatloaf. Stand meatloaf for 5 minutes. Slice. Serve with pears, spinach and pear pan juices.