Pork Shoulder Steak
with Creamy Mushroom Lentils and Garlic Ciabatta
- Sulphites
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
BRAND WRITING
Ingredients
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Ciabatta
100 grams
Creme Fraiche
150 grams
Chestnut Mushrooms
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 bunch(es)
Flat Leaf Parsley
300 grams
Slow Cooked British Pork
1 unit(s)
Carrot
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
125 grams
Baby Spinach
1 unit(s)
Red Onion
Not included in your delivery
2 tbsp
Oil for the Bread
150 milliliter(s)
Water for the Lentils
Nutritional information
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the red onion into half moon slices. Peel the carrot, remove the top and bottom, halve lengthways and then thinly slice into half moon shapes (as thin as you can!). Slice each mushroom into four or five slices. Peel and grate the garlic (or use a garlic press). Finely chop the parsley. Drain and rinse the lentils in a sieve.
Heat a splash of oil in a saucepan on medium heat. Add the mushrooms and carrot, a pinch of salt and pepper. Fry until browned, stirring occasionally, 5-6 mins. Remove them to a bowl then add the onion to the pan with another splash of oil. Fry until soft and golden, 5-6 mins, then add the balsamic vinegar, stir and cook until the vinegar has almost evaporated, 3 mins.
Return the mushroom and carrot back to your pan along with the water (see ingredients for amount) and chicken stock pot. Stir to dissolve the stock pot, bring to a simmer and then simmer until the carrots are cooked and the liquid has reduced by two thirds, 10-12 mins. Stir in the lentils, then remove from the heat.
Meanwhile, mix the parsley together with the garlic and olive oil (see ingredients for amount), a pinch of salt and pepper. Halve the ciabatta as if you were making a sandwich and place on a baking tray cut side up. Spoon the garlicky herby oil over the bread and place on a baking tray. Bake in your oven until golden brown, 6-8 mins.
Heat a splash of oil in a frying pan on medium high heat. Season each of the pork with a pinch of salt and pepper. Once your oil is hot, lay the pork steaks in and cook for 10-12 mins total, turn half way through cooking. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Once cooked, remove to a board, wrap in foil and leave to rest while you finish the lentils.
Pop your lentils back on medium heat, stir in the spinach until wilted, about 3 mins. Next, stir in the crème fraiche, bring to the boil and then remove from the heat, taste and add more salt and pepper if necessary. Slice each pork steak into six slices and half the garlic ciabattas diagonally. Serve the pork on top of the lentils with the garlic ciabatta alongside. Enjoy!
