Smoked Pork Rashers with Creamed Leeks, Butterbeans and Brussels Sprouts
A super tasty way to serve pork!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
about 500 g smoked pork rashers
3 Tbsp (45 ml) butter
1 bunch leeks, thinly sliced
200 g Brussels sprouts, steamed for 8 minutes
2 x 400 g cans butter beans, rinsed
1 C (250 ml) cream
a pinch of nutmeg
salt and pepper to taste
juice of ½ lemon
Preheat the oven grill.
Place the rashers onto a roasting rack and pop under the grill for about 6 minutes a side until crispy and caramelised.
Meanwhile, heat the butter in a large frying pan. Sauté the leeks until soft and fragrant, add the steamed Brussels sprouts and fry for 1–2 minutes, then add the beans, cream and seasoning. Simmer gently for about 5 minutes until the cream has thickened a bit and all the flavours have developed. Add the lemon juice and adjust seasoning if needed.
Serve the crispy rashers on a bed of creamed vegetables.