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hungarian pork steaks with rocket and basmati rice

hungarian pork steaks with rocket and basmati rice

_Hungarian Pork Steaks 800

I made Jamie Oliver’s delicious and comforting Hungarian pork steaks on Expresso this morning. It’s healthy, fast and easy to prepare. The flavour is rich and smokey and tick all my boxes for a winter warmer.

Hungarian Pork Steaks

(Recipe: Jamie Oliver)
Sauce:
2 mixed-colour peppers
1 red onion
1 carrot
1 bulb of fennel
1 eating apple
olive oil
2 tsp sweet smoked paprika, plus extra to serve
4–5 fresh bay leaves
4 cloves of garlic
2 tbsp balsamic vinegar
700 g passata
Pork
500g pork fillet
1 tsp ground coriander
To serve
cooked basmati rice
70g rocket
1 lemon
4 tbsp fat-free natural yoghurt

Deseed the peppers, peel and halve the onion, trim the carrot, trim and quarter the fennel (reserving any leafy tops), then slice them all in the processor with the apple. Put 2 tablespoons of oil into the casserole pan, tip in the sliced veg, Add the paprika and bay leaves, squash in the unpeeled garlic through a garlic crusher, season with salt and pepper, and fry, stirring regularly.

Slice the pork into 8 medallions, flatten them slightly with your fist, then rub with salt, pepper, the ground coriander and 1 teaspoon of oil, then put on the griddle pan until cooked through, turning when nicely charred.

Add the balsamic and passata to the peppers, season to taste and bring to the boil. Sprinkle the rice with an extra dusting of paprika. Dress the rocket in the bag with the lemon juice and a small pinch of salt, then fold most of it through the sauce. Tip the sauce on to a platter, Place the charred pork on top and scatter with the remaining rocket. Drizzle with the yoghurt, scatter over any reserved fennel tops and serve with the fluffy rice.

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mango + marigold salad with pineapple ginger dressing = painting a fitting tribute to the colour yellow

mango + marigold salad with pineapple ginger dressing = painting a fitting tribute to the colour yellow

 

yellow summer salad, marigold salad

# mango + marigold salad

Marigold Salad – Being the end of year I thought it would be fitting to look back and pay tribute to the fashion colour of 2012 – yellow! Trendsetters and futurists announced some 16 months back that yellow was the new gold…and so it was…rays of sunshine yellow in all manners and forms seemed to permeate many aspects of my life in 2012 – bringing warmth, happiness and vibrancy. It is definitely the colour of life and most undoubtedly changed the fashion scene in 2012.

yellow summer salad, marigold salad

# mango + marigold

About two months ago I attended a garden workshop by Matt Allison at the Secret Festival and he inspired me to relook my herb and veggie garden and to add lovely marigolds to it. It is incredible … these Marigolds have brought dollops of rich hues to my back yard. A few weeks later, I had enough freshly grown salad leaves and aromatic herbs to feed my hubby and my housekeeper’s whole family. What a joy.

I made a summery marigold salad today and to complement the luscious leafy, freshly picked salad I made a pineapple and ginger dressing. Wow, so healthy, so fresh, so yellow and summery. Enjoy!

yellow summer salad, marigold salad

# mango + marigold + corn + sunflower seed

yellow summer salad

# this pretty bug I found in my bed of leaves inspired me to add some pomegranates for fun

marigold salad

# pomegranates for fun

marigold salad

# my herb + veggie garden

mango + marigold salad with pineapple ginger dressing = painting a fitting tribute to the colour yellow
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • Rocket leaves
  • Basil leaves
  • Marigold flowers
  • Cos leaves
  • Mango slices
  • Pineapple slice
  • Yellow patty pans sliced
  • Sunflower seeds
  • Cooked fresh corn
  • Pineapple + ginger dressing
  • 100g Fresh pineapple
  • 1t Olive oil
  • 62.5ml White vinegar
  • 125ml Honey
  • ½t Freshly grated ginger
  • 1 Mint leave chopped
  • Pinch of salt
  • Lemon zest of half a small lemon
Instructions
  1. For Dressing - Fry the pineapple in the oil for about two minutes.
  2. Add the vinegar + honey + ginger + mint + salt and let it simmer for about 5 minutes.
  3. Lastly add the lemon zest - let it cool down and serve with salad.
  4. For salad - mix ingredients together and serve with dressing.

 

 

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