Succulent juicy seared pork steaks slow braised with apples in cider, served with a calvados apple brandy Dijon cream sauce and crispy butter fried sage leaves this is a family favourite, with the addition of our own organic raised pork and a gorgeous layer of old fashioned fat this is a winner dinner all round. Serve with buttery mashed potatoes and I mean buttery 250g butter to 1kg of potatoes is the rule in this kitchen.
Prep time 5 minutes / Cooking time 20 minutes
Ingredients
(serves 4)
40g butter
1 glug olive oil
Himalayan sea salt
Fresh ground black pepper
5 tsp Dijon mustard
4 pork leg steaks
1 apple
1 ltr dry cider
100ml double cream
25ml calvados apply brandy
12 sage leaves
Pre heat your oven 180 C / 356 F. Heat a skillet hot, season the pork steaks, spread 1/2 teaspoon of Dijon mustard on each side of the pork and season generously with salt, pepper and pour over some olive oil, put 25g of butter in the skillet, sear the pork steaks each side for one minute including the edge with the rind on. Remove from the pan immediately, leaving the pan for use later, place the pork in a roasting tin with the apples and cider, pop in the oven, braise for 7-10 minutes then remove from the oven and leave to rest in the tin while you make the sauce.
Take the skillet that you seared the pork steaks in and place on a medium heat add the calvados brandy and bubble for a few seconds then add 200ml of the cooking liquor cider from the roasting tin and reduce by one third, add the cream and a tsp of Dijon mustard and bring to a simmer season to taste.
Melt the remaining butter on a medium heat and fry the sage leaves crispy. Serve with buttery mashed potatoes.
No comments:
Post a Comment