Asian apple glazed pork steaks
Half a dozen butterflied pork steaks (from Happy Valley Free Range)
4 tablespoons of Under the Pickle Tree Asian Apple Sauce
1 tablespoon light soy sauce
½ cup of red wine
1 teaspoon fennel seed
Rub all the marinade ingredients into the steaks and put in a heavy, ovenproof dish. Cover loosely with aluminium foil and bake at 180 degrees for about 30-35 minutes. You can add some stock to keep a gravy in the bottom of your pan.
Smashed potatoes
1 kilogram of potatoes from Gembrook Potatoes
half a cup of olive oil from Hildebrand Grove
two teaspoons of salt
two sprigs of rosemary
6-8 cloves of garlic, smashed from Weyhill Farm
In a large pot of water, boil the potatoes until very tender.
In an ovenproof dish, lay in smashed, cooked potatoes by simply pushing your thumb into the middle of them and laying them out.
Drizzle with olive oil, smashed garlic, salt and rosemary.
Bake at 220 degrees for about 1 hour until crispy skinned.
Rocket, pear and feta salad with homemade white balsamic and honey mustard dressing
300 grams of mixed salad leaves (include a large amount of rocket) from Peninsula Fresh Organics or Just Picked
2 pears, thinly sliced from Apted’s Orchard
100 grams of firm feta from Blue Bay
Combine ingredients in a large salad bowl.
White balsamic, honey and mustard dressing
In a jar combine: a quarter of a cup of Hildebrand Grove olive oil, a quarter of a cup of white balsamic, 1 teaspoon mustard, two teaspoons of Heidi Honey Hurstbridge and a squeeze of lemon juice. Shake well and pour over the salad.
Serve the meat with the jus poured over the top, the smashed potatoes and side salad.
Add also, a loaf of crusty sourdough from Old Europa for mopping up the gravy and a bottle of Pinot Noir from Shaws Road Winery or Kings of Kangaroo Ground.
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A meal worthy of the festive season!
Author
Kelly Meredith
Panton Hill