| RECIPES FROM THE ICE |
The next dish I wish to present to you is one that can be varied to your own taste. As with all of my dishes I encourage you to experiment. Nut allergy sufferers may wish to remove the walnuts and add apricots, asparagus or any flavour that takes your fancy. The choice is yours!
Pan Fried Rolled Pork Steaks with a Walnut & Apple StuffingIngredients4 Pork Steaks (boneless) Small Packet Walnuts 1 Green Apple 4 slices bread 50 grams Butter 1 egg Salt & Pepper- pinch Preparation Place the Pork Steaks under some Cling Film & with a rolling pin or reasonably heavy object beat the steaks out till they are 50% bigger than they were to start with. If you have a blender place the bread into it & pulse till you have fine breadcrumbs. Peel the apple, ditch the skin & core then dice the remaining into smallish chunks (don’t dice them too fine or they will turn to puree during the cooking process). Add the apples to the breadcrumb mixture as well as the egg and a touch of seasoning. Next roughly smash up the walnuts (best to do it while they are still in the packet), now add them to the mixture. Now knead all the ingredients together. Lay your pork steaks out and create a sausage shape stuffing ball the width of your steak. Lay the stuffing at one end. Now roll the steak up starting at the stuffing end. Execution Pre-heat your oven to 185C Heat a lightly oiled pan & place your pork steaks into it. The pan should sizzle as each steak is placed in. Ensure each steak is turned in the pan to give a gentle-browning colour all over. The Process should take around 2-4 minutes. Now throw a lump of butter into the pan and place in the oven Safety Note- if you don’t have oven proof handles transfer the pork into an oven proof dish. Make sure you also have an oven cloth to lift the dish out! Leave to cook for approximately 7 minutes. Serve! If you wish to add a sauce to the dish a quick but extremely tasty sauce to add is Garlic & Mustard. Finely dice a clove of garlic, sauté it of in a little olive oil add a spoonful of your favourite mustard (personally I like Dijon) and add 250ml of single cream. Cook the sauce until it starts to thicken, season accordingly and serve! If you want to you can always add a touch of white wine to really zest up the dish. |
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