Pork chops with Parmesan mushrooms and kale

You gotta love a tender and juicy pork chop. Sage works ever so well with pork and if you get your hands on some of the fresh variety, you will reap the rewards of this pungent herb. For this recipe, I’ve made my own special seasoning for the chops. Using a pestle and mortar, pound up some garlic, coriander seeds, sage, sea salt, and white pepper for a wicked seasoning. If you cook it just right, you will get a succulent and sweet treat that melts in your mouth. People have told me that pork steaks are difficult to cook right. They say it is hard to keep it moist and juicy in the inside, while making sure it is cooked well-done. I am glad to tell you that is not the case at all. As a matter of fact, I believe porks steaks are one of the easiest to cook in your kitchen. Season them right and with a bit of TLC you are already there. Cook them on your grill for 3-4 minutes on each side depending on the thickness. You must resist at all cost to overcook them. Rest the steaks for 3 minutes and you will be in little piggy heaven. 

READY TO COOK?

1. In a pestle and mortar, pound the sage, garlic, coriander seeds, white pepper, and sea salt.
2. Season the mix onto your steaks, drizzle some olive oil all over, wrap them up with cling film and marinate for at least 1 hour (or overnight).
3. Pre-heat your oven to 200ºc.
4. When you are ready to cook, take out the stem of your mushroom. Stuff the mushroom with Parmesan, basil, and black pepper. Drizzle with olive oil and stick them into the oven. They will take only 12 minutes to cook.

1. Heat up a griddle-pan until sizzling hot.
2. Pop in your steaks and grill on each side for 3 and a half minutes (or 4 minutes depending on thickness).

1. Once the steaks are done, rest them on a warm plate for 2-3 minutes.
2. While the steaks are resting, heat up a small pan with a dash of olive oil.
3. Lightly sauté the kale in the oil under a low heat for 1 minute. Turn the hob off and add a knob of butter, sea salt and black pepper.
4. Plate your dish up with the kale, mushrooms, and pork chops.
5. I like a little bit of bread on the side to soak up the juices. I’ve also drizzled some sticky balsamic and mixed seeds on the dish to act as a sweet and crunchy sauce.

INGREDIENTS

• 2x 220g pork chops (any tender cuts like loin)
• 1 sprig of sage (finely chopped)
• 1 sprig of basil (finely chopped)
• 1 clove of garlic – crushed
• 1 tea spoon of coriander seeds

• 2 portobello mushrooms (or any huge mushroom you can find)
• 2 table spoons of Parmesan cheese
• 3 handfuls of kale (roughly chopped up)
• sticky balsamic vinegar
• 2 table spoons of mixed seeds
• olive oil (use a good one)
• sea salt
• black pepper
• white pepper
• knob of butter

New Zealand lamb steak and cucumber salad

Lamb is lovely if you marinate it overnight.

Spring lamb and mint sauce is simply delightful. I’ve paired it up with a cucumber salad making this dish an ideal light lunch for when you are sitting outdoors enjoying the sun. Some people don’t like lamb because it may give off a slightly strong smell. If you marinate the lamb for an hour or over night, the lamb will smell beautiful and the meat will be tenderised. When it comes to lamb, my favourite mix for the marinate is freshly pounded rosemary, garlic, black pepper, and olive oil. Wrap them up and refrigerate for at least 1 hour, but I prefer to leave them overnight to achieve maximum results. I adore lamb when it is slightly pink in the middle, but that is entirely your choice of preference. Try not to overcook the steaks as it will loose all of it’s juicy goodness. I serve it up with some greek yogurt infused with harissa, mint sauce, and a wedge of lemon.

READY TO COOK?

1. In a pestle and mortar, pound the rosemary, garlic, black pepper, and 3 table spoons of olive oil.
2. Season the mix onto your steaks, wrap them up with cling film and marinate for at least 1 hour (or overnight).
3. When you are ready to cook, shave the cucumber with a pealer length-ways until you reach the seeds, then flip the cucumber and apply the same technique.
4. Do not dress the cucumber salad until you are about to serve the dish as it will get soggy.

1. In a small sauce bowl, mix up 2 tablespoons of greek yogurt and 1 tea spoon of harissa.
2. Heat up a griddle-pan until sizzling hot.
3. Pop in your steaks and grill on each side for 2 and a half minutes for it to be cooked medium.
4. Once the steaks are done, season with a bit of sea salt and black pepper, then rest them on a warm plate for 1 minute.
5. Dress your cucumber slices with mint leaves, 1 table spoon of olive oil, half a tea spoon of sesame oil, 1 tea spoon of soy sauce.
6. Slice the steaks in half and pop them on a plate along with cucumber salad, harissa yogurt, mint sauce, and lemon.

INGREDIENTS

• 2x 200g lamb steaks (any tender cuts)
• 1 cucumber – washed
• 1 sprig of rosemary
• 1 clove of garlic – crushed
• 1 lemon

• greek yogurt
• harissa
• mint sauce
• fresh mint
• soy sauce
• olive oil
• sesame oil

Lamb made light and lovely.