Jamie's 15 minute Pork Steaks, Hungarian Pepper Sauce and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
SAUCE:2 mixed-colour peppers1 red onion1 carrot1 bulb of fennel1 eating appleolive oil2 tsp sweet smoked paprika,plus extra to serve4-5 fresh bay leaves4 cloves of garlic2 tbsp balsamic vinegar500g passata Possibly some extra water depending on thickness of saucePORK:500g pork fillet1 tsp ground corianderTO SERVE:300g (1 mug) brown ricewholegrain70g rocket1 lemon4 tbsp fat-free natural yoghurt
The key to 15 minute meals is to have everything ready before you begin.
because we're using ordinary brown rice we need to get that going first, though.
Place the brown rice in a microwave safe container with 800ml boiling water, cover, vent and microwave for 25 minutes.
Now: * Ingredients out, * Food processor (thick slicer), * Large casserole pan, medium heat, * Medium Iidded pan, medium heat, * Griddle pan, high heat
START COOKING
1. 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.
2. 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.
3. Slice the pork into 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.
4. Add the balsamic and passata to the peppers, season to taste and bring to the boil.
5. 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.
Serving Size: Makes 4 portions
because we're using ordinary brown rice we need to get that going first, though.
Place the brown rice in a microwave safe container with 800ml boiling water, cover, vent and microwave for 25 minutes.
Now: * Ingredients out, * Food processor (thick slicer), * Large casserole pan, medium heat, * Medium Iidded pan, medium heat, * Griddle pan, high heat
START COOKING
1. 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.
2. 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.
3. Slice the pork into 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.
4. Add the balsamic and passata to the peppers, season to taste and bring to the boil.
5. 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.
Serving Size: Makes 4 portions
Nutritional Info Amount Per Serving
- Calories: 594.0
- Total Fat: 12.9 g
- Cholesterol: 0.9 mg
- Sodium: 161.3 mg
- Total Carbs: 86.9 g
- Dietary Fiber: 8.9 g
- Protein: 37.5 g
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