Pork steaks with nettle sauce, pickle, asparagus and broad bean salad

Pork steaks with nettle sauce, pickle, asparagus and broad bean salad

By
From
Taste of Australia
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Stuart Scott

My friend Vanya Cullen moved the whole Margaret River Cullen Wines property to biodynamic status in 2007. There is also a thriving vegetable garden at the vineyard and I took my inspiration for this recipe from that. I also wanted to use David Hohnen’s organic Big Red pork from The Farm House, also at Margaret River.

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
20g butter
8 pork leg steaks
salt
125ml dry white wine
12 stinging nettle leaves
freshly ground black pepper

Pickle

Quantity Ingredient
125ml white balsamic or white wine vinegar
115g caster sugar
1 small fennel bulb, trimmed and thinly sliced
1 small beetroot, peeled and thinly sliced
3 baby carrots, peeled and thinly sliced
1 fennel sprig with seeds
or 1 teaspoon crushed fennel seeds
1 dill sprig with seeds
or 1 teaspoon finely chopped dill

Asparagus and broad bean salad

Quantity Ingredient
1 bunch asparagus, trimmed and blanched
75g broad beans, blanched, with outer skin removed if desired
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. For the pickle, combine the white balsamic vinegar and caster sugar in a small saucepan. Stir over low heat until the sugar dissolves. Increase the heat, bring to the boil and simmer for 2 minutes. Place the sliced fennel, beetroot, carrots, fennel sprig and dill sprig in a heatproof bowl, pour over the balsamic mixture, mix well and set aside.
  2. For the asparagus and broad bean salad, combine all the ingredients and season to taste with salt and pepper.
  3. To cook the pork, heat the olive oil and half the butter in a large frying pan over medium heat. Season the pork steaks with salt to taste, add to the pan and cook for 3 minutes on one side then 2 minutes on the other, or until cooked as desired. Remove to a warm plate, cover with foil and rest.
  4. Return the pan to medium heat, add the wine to deglaze the pan, then add the nettles and simmer to reduce. Add the remaining butter, any pork juices and whisk until the sauce is smooth. Season to taste with salt and pepper.
  5. Serve the pork topped with the sauce, pickle and salad.

Wine

  • Try a Margaret River chardonnay match for this Margaret River produce. Chardonnay has enough texture to marry with the pork, and can also handle the sweet/sour of the pickle.

Lyndey’s note

  • Stinging nettles lose their sting once they are cooked. But use gloves until you put them in the pan!
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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