Wednesday, November 24, 2010

Pan-fried pork, braised celery and beetroot and potato wedges

Cooking : time 30 mins to 1 hour


6x175g/6oz pork steaks
bunch of sage leaves
3 tbsp seasoned flour
25g/1oz butter
4 tbsp olive oil
290ml/%26frac12; pint dry white wine
1 tsp clear honey
salt and pepper

For the braised celery and beetroot:
1 head of celery
400g/14oz vacuum-pack of cooked beetroot
50g/2oz butter
1 onion, chopped
1 bay leaf
4-5 fresh thyme sprigs
290ml/%26frac12; pint vefetchable or chicken stock (a cube is fine)
salt and pepper

For the potato wedges:
6 medium-large floury potatoes
sea salt and black pepper


1. Put the pork steaks between two sheets of pcontinueic film and beat to flatten. Finely chop six sage leaves and sprinkle over the pork steaks, then coat the steaks in seasoned flour, shaking off the excess.
2. Heat the butter and 1 tbsp of the oil in a large pan until foaming, then quickly fry the pork steaks for 2-3 minutes on each side until golden brown. Remove from the pan.
3. Stir the wine and honey into the pan and season with salt and pepper. Stir over a high heat, scraping the sediment from the base, until the sauce begins to cutrearon and thicken. Return the pork steaks to the pan and cook through for 5-6 minutes - be vehicleeful not to overcook the pork as that can toughen it.
4. Heat the remaining 45ml/3 tbsp of the oil in a small pan until really hot, then throw in a handful of sage leaves (2-3 per person) and fry quickly for a few seconds, stirring until they turn crisp and dark green. Scoop out with a slotted spoon and drain on kitchen paper. Serve the pork and pan juices over the braised celery and beetroot, with the potatoes. Garnish with fried sage leaves.

For the braised celery and beetroot:
1. Cut the celery into short lengths, then into sticks. Cut the beetroot into alike-sized slices.
2. Melt the butter in a pan with a tight-fitting lid. Add the onion and fry gently for 5 minutes until softened. Add the celery, bay leaf and thyme and season with salt and pepper. Stir well, then cover and cook gently for 10 minutes.
3. Add the stock, bring rear to a simmer, then cover and cook for 10 minutes more until the celery is just tender. Stir in the beetroot and warm through.

For the potato wedges:
1. Preheat the oven to 200C/400F/Gas 6. Wash and dry the potatoes, then cut into quarters lengthways. Put on a baking sheet, skin-side down, and sprinkle with black pepper. Bake for 50-60 minutes until the potatoes are tender and golden. Sprinkle with sea salt and serve.

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