6+2+2

Pork Prosciutto, Lemon & Sage with Creamy Chive Potatoes

This recipe takes a beautiful New Zealand pork steak and transforms it into something you might find in a restaurant. And it's so easy!

Easy
4
10 mins prep
30 mins cook

4 New Zealand pork leg steaks / rump steaks

Mash the potato

Cutthe potatoes into quarters and place in a pot of cold water over a high heat.Bring to the boil, reduce heat to medium-low and simmer for 20 minutes or untilthey are tender. Drain the water from the pot.

Heatthe cream and add to the potatoes along with the butter and chives. Mash untilyou have achieved a smooth consistency. Season to taste with salt & pepper.

4                      Prosciutto slices

4                      Sage leaves

1                      Lemon

2bunches      Asparagus or green beans (cansubstitute for other seasonal green vegetables)

4                      Large potatoes

100g              Butter

200mL             Cream

2Tbsp             Chives, finely chopped

                       Salt & Pepper

Ingredients

4 New Zealand pork leg steaks / rump steaks

Mash the potato

Cutthe potatoes into quarters and place in a pot of cold water over a high heat.Bring to the boil, reduce heat to medium-low and simmer for 20 minutes or untilthey are tender. Drain the water from the pot.

Heatthe cream and add to the potatoes along with the butter and chives. Mash untilyou have achieved a smooth consistency. Season to taste with salt & pepper.

4                      Prosciutto slices

4                      Sage leaves

1                      Lemon

2bunches      Asparagus or green beans (cansubstitute for other seasonal green vegetables)

4                      Large potatoes

100g              Butter

200mL             Cream

2Tbsp             Chives, finely chopped

                       Salt & Pepper

Nutrition

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01
Mash the potato

Cut the potatoes into quarters and place in a pot of cold water over a high heat. Bring to the boil, reduce heat to medium-low and simmer for 20 minutes or until they are tender. Drain the water from the pot.

Heat the cream and add to the potatoes along with the butter and chives. Mash until you have achieved a smooth consistency. Season to taste with salt & pepper.

01
02
Prepare the pork

Season the pork steaks with salt and pepper and place a slice of prosciutto and a sage leaf on top of each.

02
03
Pork – cook with the ‘6+2+2 method’

Add a dash of oil to a frypan over medium-high heat. Add the pork, sage and prosciutto side down and cook for 6 minutes. Flip the steaks and cook on the other side for 2 minutes. Remove the steaks from the pan and rest on a plate for at least 2 minutes.

03
04
Vegetables

Trim the ends of the asparagus or green beans if you are using them. Keeping the pan over a medium heat, add a squeeze of lemon juice and put the vegetables into the pan. Fry for 5 minutes, turning from time to time. Season the vegetables with salt and pepper to taste.

04
05
Serve

Place a spoonful of the mashed potato onto each plate. Top with a pork steak and some of the asparagus. Pour over the pan juices for added flavour.

05
Learn more about 6+2+2
Learn more about 6+2+2

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6+2+2

Pork Prosciutto, Lemon & Sage with Creamy Chive Potatoes

This recipe takes a beautiful New Zealand pork steak and transforms it into something you might find in a restaurant. And it's so easy!

10 mins prep | 30 mins cook
Easy
4

4 New Zealand pork leg steaks / rump steaks

Mash the potato

Cutthe potatoes into quarters and place in a pot of cold water over a high heat.Bring to the boil, reduce heat to medium-low and simmer for 20 minutes or untilthey are tender. Drain the water from the pot.

Heatthe cream and add to the potatoes along with the butter and chives. Mash untilyou have achieved a smooth consistency. Season to taste with salt & pepper.

4                      Prosciutto slices

4                      Sage leaves

1                      Lemon

2bunches      Asparagus or green beans (cansubstitute for other seasonal green vegetables)

4                      Large potatoes

100g              Butter

200mL             Cream

2Tbsp             Chives, finely chopped

                       Salt & Pepper

01
Mash the potato

Cut the potatoes into quarters and place in a pot of cold water over a high heat. Bring to the boil, reduce heat to medium-low and simmer for 20 minutes or until they are tender. Drain the water from the pot.

Heat the cream and add to the potatoes along with the butter and chives. Mash until you have achieved a smooth consistency. Season to taste with salt & pepper.

02
Prepare the pork

Season the pork steaks with salt and pepper and place a slice of prosciutto and a sage leaf on top of each.

03
Pork – cook with the ‘6+2+2 method’

Add a dash of oil to a frypan over medium-high heat. Add the pork, sage and prosciutto side down and cook for 6 minutes. Flip the steaks and cook on the other side for 2 minutes. Remove the steaks from the pan and rest on a plate for at least 2 minutes.

04
Vegetables

Trim the ends of the asparagus or green beans if you are using them. Keeping the pan over a medium heat, add a squeeze of lemon juice and put the vegetables into the pan. Fry for 5 minutes, turning from time to time. Season the vegetables with salt and pepper to taste.

05
Serve

Place a spoonful of the mashed potato onto each plate. Top with a pork steak and some of the asparagus. Pour over the pan juices for added flavour.