Pork Steaks on Cauliflower Mash
A beautiful balance of flavours… and I just love cauliflower mash at the moment. A must try.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
4 pork neck steaks
freshly milled salt and pepper
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) vegetable oil
50 g diced pancetta
2–3 leeks, thinly sliced
1 clove garlic, crushed
2 sprigs thyme
¼ C (60 ml) dry white wine
2 Tbsp (30 ml) sherry
1 C (250 ml) fresh cream
500 g cauliflower florets, boiled until tender
2 Tbsp (30 ml) butter
salt and pepper to taste
nutmeg to taste
Season the pork steaks with salt and pepper.
Heat the butter and oil in a frying pan until bubbling. Add the steaks and fry each side over moderate heat for 4 minutes per side or until cooked through.
Remove and keep to one side 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 the liquid has evaporated. Add the cream and gently cook until reduced and thickened to a desired consistency. Season to taste.
Drain the cauliflower well and squeeze out any excess liquid. Add the butter and mash until smooth. Season with salt, pepper and nutmeg to taste.
Place the pork steaks on a bed of mash and generously smother in pancetta sauce. Eat immediately.
Replace the pork steaks with chicken breast fillets.