Pork dish of­fers tempt­ing taste of Italy

South Taranaki Star - - GARDENING -

Mediter­ranean flavours make this colour­ful meal sing.


Mush­room tomato sauce

❚ 1 tsp oil

❚ brown onion, thinly sliced

❚ 2 cloves gar­lic, finely chopped

❚ pun­net white but­ton mushrooms, sliced

❚ 1 tsp Ital­ian spice mix (see recipe be­low)

❚ 2 tsp tomato paste

❚ 1 can chopped toma­toes

❚ cap­sicum, diced 2cm

❚ 1 tsp honey

❚ tsp soy sauce

❚ cup chicken stock

Courgetti and broc­coli

❚ broc­coli

❚ 11⁄2 cour­gettes

❚ tsp ex­tra-vir­gin olive oil

Ital­ian pork ❚ tsp oil Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

❚ 275g lean pork sir­loin steaks ❚ 11⁄2 tsp Ital­ian spice mix (see be­low)

Ital­ian Spice Mix

❚ tsp dried oregano

❚ tsp smoked pa­prika ❚ tsp tomato pow­der

❚ tsp gar­lic pow­der

❚ tsp onion pow­der

❚ tsp dried basil

❚ tsp ground black

To serve

❚ 1 tbsp pine nuts

❚ 2-3 tbsp basil leaves, roughly torn

❚ 11⁄2 tbsp feta cheese (op­tional)

Bring a medium pot of salted wa­ter to the boil. Pre­pare in­gre­di­ents.

Heat oil in medium pot on medium heat. Cook onion, gar­lic and mushrooms with a pinch of salt for 4-5 min­utes, stir­ring of­ten, un­til soft­ened. Add first mea­sure of Ital­ian spice mix and tomato paste and con­tinue to cook for 1-2 min­utes, stir­ring of­ten un­til tomato paste is cooked out.

Add all re­main­ing mush­room tomato sauce in­gre­di­ents. Bring to a sim­mer and re­duce heat to low. Sim­mer for 6-8 min­utes un­til sauce has thick­ened. Sea­son and set aside, cov­ered, to keep warm.

Cut broc­coli into small flo­rets and dice stalk 1cm and peel cour­gettes into rib­bons. Set aside.

Heat a medium, dry fry-pan on medium-high heat. Add pine nuts to pan and cook for 1-2 min­utes, stir­ring of­ten, un­til toasted. Set pine nuts aside and keep pan on heat.

Heat oil in fry-pan. Pat pork dry, rub with sec­ond mea­sure of Ital­ian spice mix and sea­son well. Cook for about 3 min­utes each side (de­pend­ing on thick­ness), or un­til just cooked through. Pour any rest­ing juices into mush­room tomato sauce.

Cook broc­coli in pot of boil­ing wa­ter for about 2 min­utes, un­til just ten­der. Add cour­gette, stir, and im­me­di­ately drain well. Toss with a driz­zle of oil and sea­son.

To serve, share courgetti and broc­coli be­tween bowls. Top with Ital­ian pork, spoon over some mush­room tomato sauce. Sprin­kle with pine nuts and basil leaves. Crum­ble over feta cheese (if us­ing).

❚ my­food­bag.co.nz/fresh-start

Ital­ian pork with mush­room tomato sauce and courgetti

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