Take a quarter of the potato and pack it down on top of the pork to form a potato layer. Sprinkle over the flour and stir well with a wooden spoon. Heat the butter and oil in a large frying pan. Add the shallot and fry for two minutes, or until soft. A creamy honey mustard sauce makes this unusual pork and braised red cabbage dish into something special. This recipe serves 6 people. Add lid and let it cook on medium for about 12-15 minutes, until the cabbage is lovely and softened and the stock is pretty much absorbed. Cut the cabbage in half again and finely slice down the longer side of the cabbage to give long strands. and now it’s time to let you into a secret. Add the cinnamon, nutmeg and bay leaf followed by the cabbage, cider, vinegar and sugar. Fry the remaining two steaks, place onto the tray and cook in the oven for 15 minutes. Slimming Eats Privacy Policy, Jamie Oliver by Tefal - Hard Anodised 30cm Pot Roast Pan with lid, Slimming World Canada Friendly Food Products, Extra Easy Slimming World Weekly Meal Plans, Vegetarian Slimming World Weekly Meal Plans, « Buttery Lobster Pasta with Fresh Grape Tomatoes, Double Baked Smoked Mackerel Stuffed Sweet Potato ». Serve with a pile of red cabbage and coat with the creamy mustard sauce. Your email address will not be published. Stir in both of the mustards, sugar and honey and simmer for 4-5 minutes, or until the volume of liquid has almost reduced by half. Fry two of the steaks for two minutes on each side, using two spatulas to flip the steaks, keeping the potato on top. Stir well, bring the liquid to a simmer and cover with a tight-fitting lid. Heat the butter in a large saucepan and gently fry the onion until soft, but not coloured. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Trim any excess fat from the side of the pork steak and season well on both sides with sea salt and plenty of freshly ground black pepper. Stir in the cream cheese until melted and continue to heat until sauce the pork is cooked through and the sauce is creamy and coats everything. While the cabbage is cooking, prepare the pork. Begin by preparing the braised cabbage. Gradually add the cider, stirring constantly to remove any lumps of flour. It's important the garlic is cooked but not burnt. Add in the shredded cabbage, onion powder, garlic powder and the remaining chicken stock, season well with salt and black pepper, give a good toss in the pan, to distributue all the cooked garlic around the cabbage. I know that’s a lot of people, but I had a lot of pork and a lot of cabbage to use up. Potato and butter pie with mushroom gravy and wilted spinach. Once all the pork is browned, reduce heat to medium and spray the pan with some more cooking oil spray, add the garlic cloves and fry just till they start to go a light golden, watch carefully, as you don't want them to burn. Cook for 40 minutes, stirring occasionally until the liquid has evaporated and the cabbage is tender. While the pork is cooking, return the pan used to cook the pork to a low heat. Remove the tough outer layer of the cabbage and cut out the core from the centre. Coarsely grate the potatoes and, with clean hands, squeeze hard to remove as much of the excess liquid as possible. Remove the pork from the oven and leave on a board to rest for five minutes. Read about our approach to external linking. Add the pork in batches and brown on both sides until lightly golden, remove and set aside. Add in the pork into the pan with an juices that has released and toss to combine. Place the steaks onto a baking tray.

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