Here’s a pretty special dish that requires minimum effort but delivers maximum flavour. Succulently sweet rosemary marinated pork served with Chef André's famous veggie packed rice and parsley drizzle. If that doesn’t sound like music to your ears, you must have already eaten! A top tip from our chefs is to rest the pork in foil so the meat relaxes and becomes lovely and juicy.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Closed Cup Mushrooms
Chicken Stock Pot
Flat Leaf Parsley
Boil your kettle. Halve, peel and thinly slice the shallot. Slice the mushrooms. Remove the ends from the courgette, halve lengthways and chop into 1cm chunks. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Pour the boiling water (see ingredients for amount) into a measuring jug and stir in the stock pot.
Pop the pork steaks in a mixing bowl and season with salt and pepper. Drizzle on some olive oil and sprinkle on half the rosemary. Rub the rosemary oil into the pork with your fingers and keep to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Finely chop the parsley (stalks and all). In a small bowl, mix the parsley with the balsamic vinegar and olive oil (see ingredients for amount). This is your parsley drizzle.
Heat a splash of oil in a large saucepan over medium-high heat. Add the mushrooms and cook until almost browned, stirring occasionally, 5 mins. Add the shallot, tomato purée and remaining rosemary and cook for another 2-3 mins, stirring often. Stir in the basmati rice and then pour in the stock. Bring to a simmer, lower the heat to medium, cover with a lid or foil and leave to cook for 10 mins.
Five mins into the rice cooking time, add the courgette to the pan, quickly replace the lid and continue cooking for another 5 mins. When the rice has cooked for 10 mins total, remove from the heat and set aside (still covered) for another 10 mins. TIP: The courgette and rice will finish cooking in its own steam.
While the rice cooks, heat a frying pan over medium-high heat and when the pan is hot, carefully lay in the pork steaks. Brown for 2 mins on each side and then lower the heat to medium. Cook until the pork is no longer pink in the middle, another 8 mins, turn every couple of mins. When the pork is cooked, remove from the heat and wrap loosely in foil to rest and keep warm.
To serve, fluff up the rice with a fork and season to taste with salt and pepper. Share between your plates. Slice the pork steaks and lay on top. Add any resting juices from the pork to the parsley drizzle and spoon this over the pork. Enjoy!