The orange and thyme pork steak is a recipe that I made during my current Home Chef series, which just started this week. I hope you enjoy watching it – we certainly enjoyed filming it. Also, thank you for all of the nice comments you sent after the Christmas special.
The combination of the sweet, almost caramelised, pork with the tangy buttermilk dressing for the winter slaw is absolutely delicious. It’s a recipe you’ll find yourself making again and again, and the whole thing can be prepared from start to finish in half an hour at most. This is a very healthy winter slaw. It is best to use a mandolin for the vegetables, but a food processor with a blade attachment should also do the trick.
Sage is a great herb to keep in your kitchen. It is always delicious in stuffing. I just love the flavour of chicken thighs. I find the meat is much more succulent than the breasts. If you have difficulty finding boneless ones at the supermarket just ask the butcher to do the job for you. It’s also easy to do at home with a sharp knife.
Happy cooking.
• Home Chef with Neven Maguire is on RTÉ One at 7.30pm on Wednesdays.Orange and thyme pork steaks with winter slaw
Serves four
1 tbsp of Donegal rapeseed oil
1 tbsp of shredded orange rind
1 tsp of fresh thyme leaves
4 x 175g (6oz) pork loin steaks
4 tbsp of freshly squeezed orange juice
1 tbsp of light muscovado sugar
For the winter slaw:
1 small celeriac, peeled, cut into julienne using a mandolin
1 fennel bulb, thinly sliced
¼ crisp green cabbage, core removed and thinly sliced
A good handful of fresh flat-leaf parsley leaves
4 tbsp of buttermilk
1 tbsp of lemon juice
Sea salt and freshly ground black pepper
To make the winter slaw, place the celeriac, fennel, cabbage and parsley in a bowl and toss to combine. Stir in the buttermilk and lemon juice, then season to taste. Set aside until it’s needed.Heat a frying pan over a high heat. Add the oil and then tip in the orange rind and thyme. Cook for two to three minutes until crisp, but not burnt. Remove from the pan with a slotted spoon and set aside. Season the pork steaks and then add to the same frying pan. Reduce the heat to medium and cook for three to four minutes on each side, until cooked through and nicely golden. Remove from the pan and set aside. Pour the orange juice into the pan, sprinkle over the sugar and simmer for a couple of minutes until reduced. Return the pork steaks and orange rind mixture to the pan and cook the pork for another minute on each side, or until heated through.Arrange the pork steaks on warmed serving plates and spoon over the juices from the pan. Add a portion of winter slaw to each one to serve.Sage chicken skewers with butter bean mash
Serves four
For the chicken skewers:
4 large boneless chicken thigh fillets
20 fresh sage leaves
2 tbsp of Donegal rapeseed oil
2 garlic cloves, crushed
For the butter bean mash:
1 tbsp of Donegal rapeseed oil
Knob of butter
400g can of butter beans, drained, rinsed
1 onion, finely chopped
100g (4oz) of cheddar cheese, grated
Sea salt and freshly ground black pepper
To make the skewers, cut the chicken thighs into large chunks and thread onto soaked bamboo skewers (or use metal ones) with the sage leaves wrapped around each chunk. Combine the oil and garlic and brush all over the skewers. Heat a cast-iron griddle pan over a medium heat. Cook the chicken skewers for four to five minutes on each side, or until cooked through.Meanwhile, make the butter bean mash. Heat the oil and butter in a medium-sized saucepan. Add the onion and sauté for three to four minutes until softened. Tip in the butter beans and continue to cook for a couple of minutes until warmed through. Add the cheese and then quickly blitz with a hand blender until you have achieved a smooth purée. Season to taste.Arrange two skewers on each warmed plate and add the butter bean mash alongside to serve.Neven Maguire | Proprietor & Head Chef, MacNean House and Restaurant | www.macneanrestaurant.com
The orange and thyme pork steak is a recipe that I made during my current Home Chef series, which just started this week. I hope you enjoy watching it – we certainly enjoyed filming it. Also, thank you for all of the nice comments you sent after the Christmas special.
The combination of the sweet, almost caramelised, pork with the tangy buttermilk dressing for the winter slaw is absolutely delicious. It’s a recipe you’ll find yourself making again and again, and the whole thing can be prepared from start to finish in half an hour at most. This is a very healthy winter slaw. It is best to use a mandolin for the vegetables, but a food processor with a blade attachment should also do the trick.
Sage is a great herb to keep in your kitchen. It is always delicious in stuffing. I just love the flavour of chicken thighs. I find the meat is much more succulent than the breasts. If you have difficulty finding boneless ones at the supermarket just ask the butcher to do the job for you. It’s also easy to do at home with a sharp knife.
Happy cooking.
• Home Chef with Neven Maguire is on RTÉ One at 7.30pm on Wednesdays.Orange and thyme pork steaks with winter slaw
Serves four
1 tbsp of Donegal rapeseed oil
1 tbsp of shredded orange rind
1 tsp of fresh thyme leaves
4 x 175g (6oz) pork loin steaks
4 tbsp of freshly squeezed orange juice
1 tbsp of light muscovado sugar
For the winter slaw:
1 small celeriac, peeled, cut into julienne using a mandolin
1 fennel bulb, thinly sliced
¼ crisp green cabbage, core removed and thinly sliced
A good handful of fresh flat-leaf parsley leaves
4 tbsp of buttermilk
1 tbsp of lemon juice
Sea salt and freshly ground black pepper
To make the winter slaw, place the celeriac, fennel, cabbage and parsley in a bowl and toss to combine. Stir in the buttermilk and lemon juice, then season to taste. Set aside until it’s needed.Heat a frying pan over a high heat. Add the oil and then tip in the orange rind and thyme. Cook for two to three minutes until crisp, but not burnt. Remove from the pan with a slotted spoon and set aside. Season the pork steaks and then add to the same frying pan. Reduce the heat to medium and cook for three to four minutes on each side, until cooked through and nicely golden. Remove from the pan and set aside. Pour the orange juice into the pan, sprinkle over the sugar and simmer for a couple of minutes until reduced. Return the pork steaks and orange rind mixture to the pan and cook the pork for another minute on each side, or until heated through.Arrange the pork steaks on warmed serving plates and spoon over the juices from the pan. Add a portion of winter slaw to each one to serve.Sage chicken skewers with butter bean mash
Serves four
For the chicken skewers:
4 large boneless chicken thigh fillets
20 fresh sage leaves
2 tbsp of Donegal rapeseed oil
2 garlic cloves, crushed
For the butter bean mash:
1 tbsp of Donegal rapeseed oil
Knob of butter
400g can of butter beans, drained, rinsed
1 onion, finely chopped
100g (4oz) of cheddar cheese, grated
Sea salt and freshly ground black pepper
To make the skewers, cut the chicken thighs into large chunks and thread onto soaked bamboo skewers (or use metal ones) with the sage leaves wrapped around each chunk. Combine the oil and garlic and brush all over the skewers. Heat a cast-iron griddle pan over a medium heat. Cook the chicken skewers for four to five minutes on each side, or until cooked through.Meanwhile, make the butter bean mash. Heat the oil and butter in a medium-sized saucepan. Add the onion and sauté for three to four minutes until softened. Tip in the butter beans and continue to cook for a couple of minutes until warmed through. Add the cheese and then quickly blitz with a hand blender until you have achieved a smooth purée. Season to taste.Arrange two skewers on each warmed plate and add the butter bean mash alongside to serve.Neven Maguire | Proprietor & Head Chef, MacNean House and Restaurant | www.macneanrestaurant.com
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