So I was having a Masterchef catch up and gave myself a savoury box to use up some bits we had in the fridge. Pork loin steaks, fennel, apple and pointed cabbage. So using my refined palate…insert laughter here….I decided to make a casserole/stew of sorts.
2 pork loin steaks cut into cubes
1 bulb of fennel cut into cubes
1 large red apple cored and cut into cubes
1 yellow onion…you could use a red onion but I didn’t have one
1 pointed cabbage
2 potatoes cubed
2T olive oil
1t dried sage
1/2 t dried rosemary
1/2 t dried thyme
1/4 t dried tarragon
Boil up the potatoes until soft. Shred the cabbage and season with salt and pepper cook in water until soft. When cooked put 2/3 of the cabbage and the drained potatoes into a food processor, season and whiz up into a rough paste. Leave to one side.
Get a large fry pan and put the butter in to melt with the olive oil. Pop the fennel, onion and apple into the pan and cook until starting to soften. Then chuck in the cubes of pork and season with rosemary, thyme, sage, salt and pepper. When the pork is nearly cooked through toss the cooked cabbage in and then keep warm. Pork is safe to be slightly pink in the middle, and if you overcook it it is bloody awful…like chewing shoe leather!
Heat up the pan with oil and make some patties from the potato/cabbage mix and pop them in the hot oil…about 3 minutes on each side. Serve with the tarragon and mustard hollandaise sauce.