Italian recipes

Sardine rigatoni with blistered tomatoes

35 minutes

Yellowfin tuna sashimi with pickled ginger and sesame soya sauce

Coconut recipes

Quick guava ice cream with candied guavas and coconut

5 minutes

Spiced smoked pork fillet with orange salad

20 minutes

Couscous recipes

Baked spiced fish with couscous

15 minutes

Asian-style seared beef with sesame-onion noodles

10 minutes

Chicken recipes

Grilled chicken skewers with hummus-yoghurt sauce

20 minutes

Savoury bake

Baked vegetable and cheese tortilla wraps

30 minutes

Italian recipes

Tagliatelle with roasted winter vegetables

20 minutes

Chops recipes

Baked marinated lamb chops

10 minutes (plus 20 minutes if baking potato wedges)

Braised leek and lemon chicken

40 minutes

Pork steaks with rosemary and panfried butter beans

15 minutes

Pork steaks with rosemary and panfried butter beans

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

olive oil, for serving
chicory, sautéed, for serving
sprigs of rosemary, to garnish

For the pork

4 pork steaks (about 500 g)
olive oil, for moistening
sea salt flakes and freshly ground black pepper
2 cloves garlic, crushed
1-2 sprigs rosemary

For the beans

2 x 400 g cans butter beans
3-4 T olive oil
2 cloves garlic, crushed
1-2 sprigs rosemary
sea salt and freshly ground black pepper

Method

To prepare the pork: Preheat the oven to 180°C.
Moisten the steaks with olive oil and season with salt. In a medium to hot frying pan, sear until well browned.
Remove from the pan, smear with the garlic and season with pepper. Arrange in an ovenproof dish, tuck in the rosemary sprigs and bake for 5 minutes or until cooked through but moist. Wrap in foil and leave to rest for 5 minutes.

To cook the beans: Rinse the beans, then drain. In a saucepan, gently heat 3 T of oil with the garlic and rosemary until fragrant. Add the beans and heat through. Season to taste then smash roughly with a potato masher, adding more oil if necessary. Check seasoning.

To serve: Dish up spoonfuls of the beans onto large warmed plates. Using the back of a spoon, make place for a small pool of pan juices. Spoon over the pan juices, and serve with the steaks, and sautéed chicory on the side. Garnish with a sprig of rosemary.

Cook’s notes: Lamb steaks work just as well as pork. Use flat-leaf parsley instead of rosemary and chop anchovies or olives into the beans.

Leftovers? Shred leftover pork and use as a filling for pies. Make a bread spread or vegetable dip from leftover beans: simply pound with olive oil to a suitable consistency, season and add more garlic, if needed, and some chopped parsley.

Per serving: 2237.6 KJ, 34.3 g protein, 33.3 g fat, 25.1 g carbs

TASTE’s take:
Nothing could be simpler – or more delicious.

Spinach lasagne

Air-fryer nachos

Home-made chips

Sardine rigatoni with blistered tomatoes

Yellowfin tuna sashimi with pickled ginger and sesame soya sauce

Quick guava ice cream with candied guavas and coconut

Spiced smoked pork fillet with orange salad

Baked spiced fish with couscous

Asian-style seared beef with sesame-onion noodles

Grilled chicken skewers with hummus-yoghurt sauce

Baked vegetable and cheese tortilla wraps

Tagliatelle with roasted winter vegetables

Baked marinated lamb chops

Braised leek and lemon chicken

Pork steaks with rosemary and panfried butter beans

Pork steaks with rosemary and panfried butter beans

Ingredients

Method