This meal celebrates the best of winter home cooking. A dish that brings together free range pork with seasonal green apples and the delights of a celeriac and kale mash all on one plate.
30 Minutes. Sugar Free. Dairy Free. Highly recommended!
2 x 200g pork steaks
1 granny smith apple
1 brown onion
2 sprigs sage
1 small natural chicken stock cube
1 teaspoon Dijon mustard
1 celeriac (400g)
2 stems kale
Boil water & prepare vegetables
Peel celeriac to remove skin and cut into 2cm pieces. Place the celeriac in a pot and cover with salted cold water. Bring to the boil then lower the heat, cover and simmer for 10 - 12 minutes until tender. Cut the apple into 1cm thick wedges and remove the core. Peel, halve and cut onion into thin slices. Remove leaves from the sage. Remove the kale leaves from the stems and finely chop into small pieces. Cook the kale with the celeriac for the last two minutes until tender. Once cooked, drain and place it back in the pot. Season with salt, pepper and add butter (to your taste) and mash. Lastly, dissolve the stock cube and Dijon mustard in 3/4 cup of water.
Rub the pork steaks with some oil and season with pepper and salt to taste. Heat a large frying pan over a medium to high heat and cook the steaks for 3 - 4 minutes on each side until golden. Remove from the pan and set aside. Add a drizzle of oil to the pan and sauté the apples, onions and sage leaves for 5 minutes over a medium heat until the apples and onions have softened. Reduce the heat and add the stock. Bring the pork back to the pan and simmer until the sauce has reduced. Remove from the heat, cover and allow to rest for 2 minutes.
In deep plates, place mash and top with the pork, apples and onions.
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