Comfort food with a twist
Garlicky pork Kievs with summer veg salad
Kievs are a nostalgic dinner the whole family will enjoy. Try making it with pork as an alternative to chicken breast.
SERVES 6 PREP TIME 15 MINS
PLUS CHILLING COOK TIME 35 MINS
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).