MUSTARD, SAGE & PORK WITH KALE & CELERIAC MASH

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!

Serves 2

Ingredients
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.

Cook pork
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.

To serve
In deep plates, place mash and top with the pork, apples and onions.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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October 29, 2015 by Timothy Ryder
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