28 March 2010

PORK STEAKS ON SALAD WITH HORSERADISH CREAM

The combination of hot and cold is always a favourite of mine when entertaining. The real secret is to have everything at room temperature except for the meat that comes straight from the pan.

• 4 fresh New Zealand pork steaks
• 1 tablespoon cumin seeds
• Salt and pepper
• 3 tablespoons Village Press extra virgin olive oil
• 2 small Cos lettuces, leaves separated
• 1 cup wild rocket leaves
• 1 large cooked beetroot, peeled and diced
• 4 radishes, very finely sliced
• ½ cup chopped fresh mint leaves
• 2 tablespoons Mandy’s Horseradish
• 150g crème frâiche

Trim any excess fat from the pork. Dust with the cumin seeds and the salt and pepper. Heat a heavy frying pan, add the olive oil and wait until it reaches a high heat. Place the pork steaks in the pan and allow to brown, (about 2-3 minutes, before turning and frying on the other side for a further 3 minutes. Mix the horseradish with the crème frâiche Meanwhile layer the Cos and rocket leaves onto a large flat serving platter. Scatter over the beetroot dice and radish slices. When the pork is cooked, arrange the steaks on top of the salad and tip any pan juices over. Finally spoon a little of the horseradish crème over and finish with mint. Serve at once. Serves 4.

(As seen in the Electrolux Celebrity Chef Theatre at the Christchurch Food Show.) Recipe by Lauraine Jacobs