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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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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!
4 Prosciutto slices
4 Sage leaves
1 Lemon
2 bunches Asparagus or green beans (can substitute for other seasonal green vegetables)
4 Large potatoes
100g Butter
200mL Cream
2 Tbsp Chives, finely chopped
Salt & Pepper
4 Prosciutto slices
4 Sage leaves
1 Lemon
2 bunches Asparagus or green beans (can substitute for other seasonal green vegetables)
4 Large potatoes
100g Butter
200mL Cream
2 Tbsp Chives, finely chopped
Salt & Pepper
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.
Season the pork steaks with salt and pepper and place a slice of prosciutto and a sage leaf on top of each.
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.
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.
Mash the potatoes
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.
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.
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!
4 New Zealand pork leg steaks / rump steaks
4 Prosciutto slices
4 Sage leaves
1 Lemon
2 bunches Asparagus or green beans (can substitute for other seasonal green vegetables)
4 Large potatoes
100g Butter
200mL Cream
2 Tbsp Chives, finely chopped
Salt & Pepper
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.
Season the pork steaks with salt and pepper and place a slice of prosciutto and a sage leaf on top of each.
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.
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.
Mash the potatoes
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.
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.
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