, Pork loin steak, roquefort sauce and colcannon recipe, Nzuchi Times

Pork loin steak, roquefort sauce and colcannon recipe

, Pork loin steak, roquefort sauce and colcannon recipe, Nzuchi Times

In my opinion, this is the best way to cook pork so that it’s still lovely and juicy. You can make the colcannon ahead of time and reheat it in a saucepan on a low heat. Just add a little more milk to loosen it. The sauce is very rich and has a strong flavour, so use sparingly. 

Prep time: 10 minutes | Cooking time: 20 minutes 

SERVES

Four

INGREDIENTS

For the colcannon

  • 40g butter
  • 2 onions, finely sliced
  • 150g savoy cabbage, shredded
  • 1kg potatoes (choose good mashers), peeled and cut into 3-4cm pieces
  • 70ml whole milk
  • Small handful of flat-leaf parsley, leaves picked, to serve (optional)

For the pork and sauce

  • 4 pork loin steaks
  • Olive oil, for frying
  • 20ml whole milk
  • 85g creme fraiche
  • 150g roquefort cheese, crumbled

METHOD

  1. First make the colcannon. Place a large saucepan with a lid on a medium heat. Add the butter and allow to melt. Add the onions and cabbage and fry (without the lid) on a medium heat for 10 minutes, stirring regularly, until softened. Scoop out the cabbage and onion mixture, and set aside.
  2. Rinse out the pan.
  3. Place the potatoes in the pan. Cover them in water, then salt the water and bring it to the boil on a high heat. Reduce the heat and simmer until soft enough to mash. Drain the potatoes and let them steam off in a colander for a couple of minutes. Tip them back into the pan and mash until smooth.
  4. Stir in the milk and the onion and cabbage mixture, and season with salt and pepper. If you’re eating straightaway, place the lid on the saucepan and the mash will stay hot as you cook the pork and sauce.
  5. Season the pork steaks with salt and ground black pepper, rubbing the seasoning into both sides.  Heat a glug of oil in a large, non-stick frying pan. When the oil is spitting hot, add the steaks to the pan.
  6. Fry on a high heat for two to three minutes each side, or until cooked through (thicker steaks may need a little longer).
  7. Remove the pork from the pan, setting them aside to rest on a warm plate. Drizzle any fat from the pan over the top.
  8. Place the milk, creme fraiche and roquefort in the pork pan (don’t worry if there’s still a little fat at the bottom). Gently warm on a low heat, stirring continuously, until the cheese has melted and the sauce is smooth. Don’t let it boil. Season with pepper.
  9. Spoon the colcannon into four serving bowls. Top each portion with a pork steak and drizzle with the sauce. Serve sprinkled with parsley and black pepper.

Recipe from HOB by Amy Sheppard (Bloomsbury Absolute, £18.99). Order a copy from books.telegraph.co.uk.

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