Com­fort food with a twist

Gar­licky pork Kievs with sum­mer veg salad

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Kievs are a nos­tal­gic din­ner the whole fam­ily will en­joy. Try mak­ing it with pork as an al­ter­na­tive to chicken breast.



6 pork loin steaks, fat re­moved 75g gar­lic but­ter

1tbsp mixed frozen herbs 2 eggs, beaten

125g bread­crumbs 2tbsp oil 2 large cour­gettes, thinly sliced 1 large bunch spring onions, ends trimmed

250g frozen peas

1 tbsp runny honey

2 tbsp whole­grain mus­tard Zest and juice of 1 lemon

4 tbsp olive oil Salt and freshly ground black pep­per

1 Slice a pocket in each pork steak, then wrap each one loosely in cling­film and bash with a rolling pin un­til a lit­tle thin­ner. 2 Mix the gar­lic but­ter with the herbs and di­vide be­tween the pork steaks, push­ing it right in­side the pock­ets. Press closed, then dip each steak in beaten egg and roll in bread­crumbs. Chill for 30 mins. 3 Preheat oven to 190°C/Gas 5. Heat the oil in a pan and fry the Kievs for 2-3 mins on each side un­til golden. Trans­fer to a baking tray and cook in the oven for 20 mins un­til cooked through. 4 Mean­while, bring a pot of salted wa­ter to the boil. Blanch the peas, drain and set aside. 5 Cook the sliced cour­gettes on a hot grid­dle pan on both sides un­til charred and ten­der. Re­peat with the spring onions.

6 In a big bowl, mix to­gether the cour­gette, spring onions and peas. Com­bine the honey, mus­tard, lemon zest and juice and olive oil in a small bowl, sea­son with salt and pep­per, then pour over the salad and mix well. 7 Once the Kievs are cooked, plate up and serve with the sum­mer salad and horse­rad­ish pota­toes (see recipe on p43).

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