The_AustralianWomensWeeklyFood-Issue23_2017

36 AWW FOOD • ISSUE TWENTY THREE

PORK STEAKS WITH

SAUTEED LENTILS

PREP + COOK TIME 35 MINUTES SERVES 4

2 tablespoons olive oil

1 medium red onion (170g),

chopped finely

2 cloves garlic, crushed

6 slices pancetta (90g), chopped finely

1 tablespoon finely chopped fresh

rosemary

4 sprigs fresh thyme

2 x 400g cans brown lentils,

drained, rinsed

½ cup (125ml) water

1 tablespoon lemon juice

4 x 150g uncrumbed pork schnitzels

1 medium lemon (140g),

halved crossways

175g asparagus, trimmed,

sliced thinly lengthways

1 Heat half the oil in a large frying

pan over high heat; cook onion, garlic

and pancetta, stirring, for 2 minutes

or until onion softens. Add rosemary

and 3 sprigs of the thyme; cook, stirring,

for 1 minute or until fragrant. Add

lentils and the water; reduce heat,

NUTRITIONAL

COUNT PER SERVING

15.8g total fat

(3.8g saturated fat);

1987kJ (475 calories);

15g carbohydrate;

64g protein;

6.5g fibre

simmer, uncovered, for 2 minutes or

until water evaporates. Stir in juice.

2 Meanwhile, cut pork in half

crossways. Heat remaining oil in a

large frying pan over medium heat;

cook pork, in batches, until browned

on both sides and cooked. Remove

from pan; rest, covered, for 2 minutes.

3 Cook lemon halves, cut−side

down, in pan for 3 minutes or

until charred.

4 Boil, steam or microwave

asparagus until just tender; drain.

Season to taste.

5 Serve pork with lentils, asparagus

and lemon, sprinkled with remaining

thyme leaves. Season with pepper.

SWEET & SPICY PORK

SKEWERS

PREP + COOK TIME 1 HOUR (+ REFRIGERATION)

SERVES 4

If you use bamboo skewers, soak them

in water for at least 1 hour before use

to prevent them splintering and

scorching during cooking.

750g pork fillet

6 cloves garlic, crushed

1 tablespoon honey

2 teaspoons hot paprika

¼ cup finely chopped fresh

flat−leaf parsley

1 cup (250ml) olive oil

2 egg yolks

1 clove garlic, extra, crushed

1 teaspoon finely grated lemon rind

2 tablespoons lemon juice

1 teaspoon prepared horseradish

500g celeriac, trimmed, peeled

2 medium carrots (240g)

1 large red apple (200g)

¾ cup (75g) walnuts, roasted,

chopped coarsely

½ cup fresh flat−leaf parsley

sprigs, extra

1 Cut pork into 3cm pieces.

Combine garlic, honey, paprika,

chopped parsley and 1 tablespoon of

the oil in a large bowl; add pork, toss

to coat in mixture. Cover; refrigerate

for 3 hours or overnight.

2 Blend or process egg yolks, extra

garlic, rind and juice until combined.

With motor operating, add remaining

oil in a thin, steady stream, until

dressing thickens and is smooth.

Stir in horseradish. Season to taste.

3 Using a mandoline or V−slicer, cut

celeriac and carrots into matchsticks;

cut apple into thin slices. Place

celeriac and apple in a large bowl of

water to prevent discolouration.

4 Thread pork onto skewers; discard

marinade. Cook skewers, in batches,

on a heated oiled grill plate (or grill

or barbecue), turning, for 2 minutes

each side or until pork is browned and

cooked through.

5 Drain celeriac and apple. Place in

a large bowl with carrot, walnuts and

parsley sprigs; toss to combine.

6 Serve pork skewers with salad,

drizzled with dressing.

PORK STEAKS

WITH SAUTEED

LENTILS