Paprika Spiced Pork with Veggie Rostis
and Braised Silverbeet
We don’t mean to undercut the paprika pork steaks – they are absolutely delish – but the real hero of this dish is the vegetable rosti. Tasty, filling and a novelty, like having a deluxe hash brown for dinner! Pop a bit of silverbeet on the side and this simple dish becomes a carnival of flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
lemon
2 clove
garlic
½ sachet
smoked paprika
4
pork loin steaks
2
carrot
½
red onion
½ sachet
dried oregano
1 bag
silverbeet
400 g
potatoes
Not included in your delivery
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
4 tbs
olive oil
2 tsp
butter
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, juice and zest the lemon. Peel and crush the garlic. Combine the lemon juice, lemon zest, half the garlic and the smoked paprika in a medium bowl and season with salt and pepper. Add the pork loin steaks and toss to coat in the marinade. Set aside to marinate while you prepare the rest of the meal.
Peel and grate the potato. Peel and grate the carrot. Grate the red onion. Whisk the egg. Place the grated potato, carrot and red onion onto a clean chux cloth and squeeze out excess water. Transfer to a second medium bowl and add the plain flour, egg and dried oregano. Season with salt and pepper and mix well. Divide into 4-5 rostis, tightly pack and flatten to 0.5 cm thickness.
Heat half the olive oil in a medium frying pan over a medium heat. Add the rostis in batches and cook for 3-4 minutes on each side, or until golden and crispy.
Meanwhile, heat the remaining olive oil in a large frying pan over a medium-high heat. Cook the pork loin steaks for about 3 minutes on each side, or until cooked through. Set aside on a plate and cover with foil to rest for a few minutes.
Roughly chop the silverbeet. Wipe out pan with paper towels. Reduce heat to medium, add the butter and remaining garlic to the pan and cook for 1 minute until fragrant. Add the silverbeet and cook for 2-3 minutes, or until softened. Season with salt and pepper.
Divide the pork, veggie rosts and braised silverbeet between plates. Enjoy!
