Pork (& Sausages)

Pork Steak with Mustard & Gherkin Sauce (Serves 1)

Pork collar steak is a cut of meat which is often overlooked, it’s a shame as not only is it one of the cheaper cuts of meat but it is also very tasty – the perfect choice for a student!. This recipe shows just how special it can be. I found the recipe in Daniel Galmiche’s ‘French Brasserie Cookbook’, it really is an inspiration; the sharpness of the gherkin and mustard in the sauce beautifully cuts the richness of the cream and pork. It is super quick to cook, all it needs is a good crisp salad and perhaps some ‘homemade chips’, or on a cold night, some creamy mash potato is great for mopping up the sauce! (recipes here).

1 tablespoons olive oil

1 pork collar steak, about 150g each

15g butter

80ml double cream

1 teaspoons wholegrain mustard

2 tarragon sprigs, leaves roughly chopped

4 small gherkins (cornichons), halved and sliced into strips

Sea salt and black pepper

  1. Warm the oil in a frying pan over a medium heat. Add the steak and cook for 3-4 minutes on each side until golden brown, adding the butter when you turn it over. Remove from the pan and keep warm.
  2. Add 4 tablespoons of water to the pan, stirring to deglaze it. Bring this liquid to a simmer over a low heat and slowly stir in the cream and mustard, then add the gherkins and tarragon and season with salt and pepper.
  3. When the sauce is heated through, pour over the steak and serve.

Simple Sausages with Roasted Potato & Onion Wedges (Serves 1)

This is exceptionally easy to make, although it needs quite a long time in the oven, you can leave it to cook whilst you relax – just remember to set the timer!

1-2 potatoes, peeled and cut into wedges

2 tablespoons olive oil

1-2 fresh rosemary sprigs

1 red onions, peeled and each cut into eight wedges

2-3 sausages

Sea salt and black pepper

  1. Put the potatoes in a roasting tin drizzle over the olive oil and turn to coat, seasoning with salt and pepper. Place the rosemary on top. Place in a preheated oven, 200’c fan, for 20 minutes.
  2. Remove the roasting pan from the oven and add the onion wedges, toss with the potatoes so that they get a good coating of olive oil. Then put the sausages in between the potatoes and onions. Return to the oven for about 50 minutes to 1 hour.
  3. Serve with tenderstem broccoli or baked beans (Heinz!), and a dollop of tomato ketchup and mustard!