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.
Use just a handful of ingredients to create this barbecued ham dinner that is low in fat and light on the purse.
Ingredients (serves 4)
4 large desiree potatoes, sliced lengthways
Olive oil cooking spray
1 large lime, rind grated, juiced
1/2 cup coriander leaves
1 long red chilli, deseeded, finely chopped
4 ham steaks
1 small pineapple, peeled, cut into 1cm-thick slices
Place half the potatoes, in a single layer, on a large microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until just tender. Drain. Repeat with remaining potatoes.
Preheat a barbecue grill and plate on high heat until hot. Lightly spray both sides of potato slices with oil. Place on hot barbecue plate and cook for 2 minutes each side or until golden and crisp. Transfer to a large bowl. Add lime rind, 2 tablespoons lime juice, coriander and chilli. Season with salt and pepper. Toss until well combined. Cover.
Lightly spray ham and pineapple with oil. Season with salt and pepper. Grill ham steaks and pineapple for 2 to 3 minutes each side or until ham is warmed through and pineapple is charred. Serve ham steaks and pineapple with spicy potatoes.
Variation: You can replace the ham steaks with pork chops or chicken breast fillets.
Ingredients (serves 6)
2 tbs olive oil
1 brown onion, finely chopped
4 slices bacon, finely chopped
2 garlic cloves, crushed
1/2 cup (80g) macadamias, coarsely chopped
1/4 cup (45g) toasted pine nuts
1 cup (70g) dried breadcrumbs
2 tbs finely shredded sage
1 egg, lightly whisked
1 (about 1.5kg) boned rolled loin or leg pork
1 tsp fennel seeds
1 tsp sea salt flakes
4 Williams pears, halved lengthways
2 tbs maple syrup
Steamed asparagus, to serve
Baby rocket leaves, to serve
Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly.
Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage and egg and stir to combine. Season with salt and pepper.
Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind. Place the pears around the pork and drizzle with maple syrup. Roast in oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender and pears caramelise. Remove from heat and cover with foil. Set aside for 15 minutes to rest.
Cut pork into slices. Place on serving plates with roasted pears and drizzle over pan juices. Serve with steamed asparagus and baby rocket leaves.
Apple Filled Pork Chops
Delicious and sweet take on a traditional dish; Pork Chops with apple stuffing. Makes 6 chops.
1 tablespoon onion (chopped)
1/4 cup softened butter
3 cups bread crumbs (fresh)
2 cups apple chunks
1/4 cup celery (chopped)
2 teaspoons fresh parsley (chopped)
1/4 teaspoon salt
6 pork chops
salt and pepper to season
1 tablespoon vegetable oil
Heat oven to 350 F (175 C).
Over medium heat, saute onion in the butter. Set aside. Mix in the crumbs, apples, celery, parsley and salt. Cut a pocket for stuffing in the side of the pork chops; season on both sides with salt and pepper. Add in the apple mixture inside the chops.
Heat oil to medium high and cook the chops on both sides until golden brown. Place pork chops in an ungreased baking dish. Cover with foil and bake for around half an hour minutes. Take off the cover and bake for an additional half hour.
Sweet & Tangy Grilled Pork Chops
prep 5 min.
cooking 15 to 20 min.
2/3 cup mayonnaise
1/3 cup Honey Mustard
1/4 cup dark brown sugar
1 tsp. minced garlic
3/4 tsp. dried thyme leaves
6 (1/2-in. thick) pork chops, seasoned to taste with salt and pepper
MIX mayonnaise, mustard, sugar, garlic and thyme. Pour 2/3 cup mixture over pork.
MARINATE chops in refrigerator 30 min. or up to 3 hours.
GRILL pork on greased rack over medium heat for 15 to 20 min. or until cooked through. Serve remaining mustard mixture with chops.