Main Pork with Coconut Cream Spinach and Chill
Dessert Rhubarb Pie
Fancy Waldorf Salad Stack
Ingredients
Handful of chopped walnuts
4 Medium Granny Smith Apples, very thinly sliced
2 Celery Stalks, thinly sliced
1 cup Fancy lettuce
Good quality Blue Cheese
Method
In small skillet, heat walnuts over medium low heat, stirring frequently, for 4 to 5 minutes or until toasted and fragrant. On 4 plates, evenly arrange apples, celery, lettuce, walnuts and blue cheese. Sprinkle with salt and pepper to taste.
Pork with Coconut Cream Spinach and Chilli
Ingredients (serves 4)
1.5kg orange sweet potato (kumara), peeled, cut into 7mm-thick slices
1 1/2 tbs olive oil
4 pork loin medallion steaks
1 garlic clove, finely chopped
1 small fresh red chilli, finely chopped
2 bunches English spinach, ends trimmed, washed
150ml coconut cream
Method
Preheat oven to 200°C. Place the sweet potato in a bowl. Drizzle over 1 tablespoon of the oil and toss to coat. Arrange the sweet potato in a single layer on 2 baking trays. Bake in oven, swapping the trays halfway through cooking, for 25 minutes or until golden and tender.
Meanwhile, heat 1 teaspoon of the remaining oil in a frying pan over medium-high heat. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
Heat the remaining oil in the frying pan over medium-high heat. Add the garlic and chilli, and cook for 30 seconds or until aromatic. Add the spinach and coconut cream and cook, stirring, for 2 minutes or until the spinach just wilts.
Divide the sweet potato among serving plates. Top with the spinach mixture and pork to serve.
Rhubarb Pie
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