Amarillo Chilli Double Pork Steaks & Garlic Corn on the Cob
with Aioli Dressed Potatoes and Rocket Salad
- Sulphites
- Egg
- Mustard
Add a fresh flavour to your plates with corn on the cob. A whole ear of the corn plant, corn on the cob is enjoyed boiled, steamed or roasted, then generously seasoned and slathered with butter. It's one of those vegetables that's worth getting your teeth stuck into.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Garlic Clove
2 unit(s)
Corn on the Cob
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
4 unit(s)
British Pork Loin Steaks
50 grams
Aioli
(Contains: Egg, Mustard)
40 grams
Amarillo Chilli Paste
20 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes. Halve the salad potatoes (no need to peel).
c) When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press). In a small bowl, combine the garlic and the butter (see pantry for amount). Season with salt and pepper.
b) Put the corn on the cob on a large sheet of foil. Spread the garlic butter over the top of the corn, then scrunch the foil closed to create a parcel. Pop onto a baking tray.
c) When the oven is hot, roast the corn on the top shelf until tender, 15-20 mins.
d) Quarter, core and thinly slice the apple (no need to peel). In a large bowl, combine the cider vinegar with the olive oil for the dressing and sugar (see pantry for both amounts).
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
b) Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side.
c) Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
a) Once cooked, drain the potatoes in a colander.
b) In a large bowl, combine the potatoes with the aioli. Season with salt and pepper.
a) Once cooked, remove the pork steaks to a plate and drizzle over the Amarillo chilli paste.
b) Cover with another plate or foil to rest.
c) When everything's ready, add the apple and rocket leaves to the large bowl with the dressing. Toss to evenly coat the leaves. TIP: Don't add the leaves too early or they'll go soggy.
a) Divide the pork steaks and potatoes between plates.
b) Add the roasted corn and any buttery juices to the plates.
c) Finish with a handful of the rocket and apple salad alongside.
