frugal cooking

11September

Pork Steak with a Sage and Lemon Sauce

Nigel Slater hits the mark again

Pork Steak with a Sage and Lemon Sauce

Back in 2006 Mr Nigel Slater produced a lovely little book called 'Real Fast Food'  You can still buy it and it comes as a paperback.  Theres no glossy pages or fancy photos but it is a gem and worth every penny.

https://www.amazon.co.uk/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dstripbooks&field-keywords=real+fast+food&sprefix=real+fast+food%2Caps%2C300

From time to time I drop in to it to come up with something for tea, and this weeks meal plan was written 100% round inspiration from this book.

What is most definately worth trying is the recipe he has for Pork Loin Steaks in a Sage and Lemon Sauce.  Served tonight with a Stuffed Pepper and some wilted spinach.  Its most definately worth a try for a frugal tea

You can find the recipe here

http://www.theguardian.com/lifeandstyle/2002/mar/10/foodanddrink.recipes

Pork steaks with lemon and sage

Dried sage is the most pungent of herbs, having a bullying effect on food. Fresh sage, used a leaf at a time is a much more delicate affair.

For 2

flour, for dredging

salt

freshly ground black pepper

2 pork steaks, weighing about 200g each

25g butter, plus a large knob to finish

2 tbsps groundnut oil

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10 fresh sage leaves

2 tbsps lemon juice

Season the flour with salt and pepper, dip the escalopes in it. Heat the butter and oil in a shallow pan with the sage leaves. When the butter is hot, slide in the steaks and fry quickly till browned. They will take 3 minutes per side if the butter is hot enough. Put the steaks on a warm plate. Pour the lemon juice into the pan and let it come to the boil. Scrape away at any crusty bits stuck to the bottom of the pan. Stir in the large knob of butter, about the size of a walnut, and let it melt. Return the pork to the pan for a few seconds. Serve the steak with its juices and eat while hot.

Serve with: Raw fennel, shredded and tossed in lemon juice and nut oil; lettuce hearts, quartered, drizzled with pan juices; plain wide noodles tossed in butter.

Posted in Frugal Foods

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