CRISPY PORK RASHERS WITH CABBAGE AND CREAMY GREEN PEPPERCORN GRAVY

Serves 4

A LITTLE EFFORT

GREAT VALUE Preparation: 20 minutes Cooking: 40 minutes

large green cabbage 1, cut into wedges olive oil, for frying sea salt and freshly ground black pepper, to taste pork rashers 8 olive oil 2T mashed potato, for serving

For the green peppercorn gravy: shallots 2, sliced olive oil 1T green peppercorns 2 T, liquid drained thyme 5 g, chopped white wine ½ cup

Woolworths organic chicken stock

1 x 500 ml carton crème fraîche 100 g

1 Preheat the oven to 180°C. Place the cabbage in a deep baking tray and bake for 20–30 minutes, or until the edges are golden and the cabbage is cooked through. 2 Heat a griddle pan over a high heat. Coat the rashers in olive oil and cook for 4 minutes on each side. Place in the same baking tray as the cabbage and bake until crispy. 3 To make the green peppercorn gravy, caramelise the shallots in the olive oil in a medium saucepan, then add the peppercorns, thyme and white wine. Once the wine is bubbling, add the stock. Bring to the boil and reduce by about half. Reduce the heat and add the crème fraîche. Whisk to combine and check the seasoning. Pour into the same tray as the rashers and cabbage to release the flavour at the bottom of the pan. Serve hot with mashed potato.

WINE: Woolworths 1-litre Italian Red