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This is a beautiful meal for the family and takes very little time to cook so is great throughout the working week.
2 Tbsp olive oil
2 cloves garlic, crushed
1 Tbsp finely chopped fresh fennel fronds
½ Tbsp finely chopped rosemary leaves
1 leek, white and pale green part only, leaves separated
Fennel and potato gratin
3 fennel bulbs, trimmed and sliced into 5mm slices
11/2-2 cups single cream
1 clove garlic, crushed
2 potatoes, peeled and sliced into 5mm slices
¼ cup finely grated parmesan
¼ cup coarse fresh breadcrumbs
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
2 Tbsp olive oil
2 cloves garlic, crushed
1 Tbsp finely chopped fresh fennel fronds
½ Tbsp finely chopped rosemary leaves
1 leek, white and pale green part only, leaves separated
Fennel and potato gratin
3 fennel bulbs, trimmed and sliced into 5mm slices
11/2-2 cups single cream
1 clove garlic, crushed
2 potatoes, peeled and sliced into 5mm slices
¼ cup finely grated parmesan
¼ cup coarse fresh breadcrumbs
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Prepare the pork
In a small bowl combine the oil, garlic and herbs and season.
Lay out the pork pieces on the benchtop and flesh-side-up and rub with the oil mixture. Roll up and wrap each (around the circumference), in a piece of leek leaf, cutting away any excess. Secure with kitchen string. Place on a plate, rub outside with extra oil mixture, cover and place in the fridge while you make the gratin.
Preheat the oven to 180°C. Grease a medium-sized gratin dish.
Blanch the sliced fennel in lightly salted boiling water for 5 minutes, then drain.
Heat the cream in a large wide saucepan and add the garlic. Add the blanched fennel and potato slices. Season and bring back to a simmer.
Using a slotted spoon transfer the fennel and potato to the gratin dish. Pour over the cream and garlic, then sprinkle over half of the parmesan.
Place in the oven and cook for 30 minutes until the fennel and potatoes are tender. Remove from the oven and turn the oven to grill.
Mix together the remaining parmesan and breadcrumbs and scatter over the fennel and potatoes. Drizzle with a little olive oil.
Place under the hot grill and grill until golden and crisp.
Meanwhile, remove the pork from the fridge and bring back to room temperature. Rub the pork with a little oil.
Heat a large frying pan over medium heat. Place in the pork and cook for 16 minutes, turning so the pork cooks evenly. Remove from the frying pan to a warmed plate, cover loosely with foil and leave to rest for 10 minutes.
Place one steak on each plate along with a scoop of gratin. Steamed green vegetables would be great here too.
This is a beautiful meal for the family and takes very little time to cook so is great throughout the working week.
4 x 200-250g New Zealand mid-loin pork steaks
2 Tbsp olive oil
2 cloves garlic, crushed
1 Tbsp finely chopped fresh fennel fronds
½ Tbsp finely chopped rosemary leaves
1 leek, white and pale green part only, leaves separated
Fennel and potato gratin
3 fennel bulbs, trimmed and sliced into 5mm slices
11/2-2 cups single cream
1 clove garlic, crushed
2 potatoes, peeled and sliced into 5mm slices
¼ cup finely grated parmesan
¼ cup coarse fresh breadcrumbs
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Prepare the pork
In a small bowl combine the oil, garlic and herbs and season.
Lay out the pork pieces on the benchtop and flesh-side-up and rub with the oil mixture. Roll up and wrap each (around the circumference), in a piece of leek leaf, cutting away any excess. Secure with kitchen string. Place on a plate, rub outside with extra oil mixture, cover and place in the fridge while you make the gratin.
Preheat the oven to 180°C. Grease a medium-sized gratin dish.
Blanch the sliced fennel in lightly salted boiling water for 5 minutes, then drain.
Heat the cream in a large wide saucepan and add the garlic. Add the blanched fennel and potato slices. Season and bring back to a simmer.
Using a slotted spoon transfer the fennel and potato to the gratin dish. Pour over the cream and garlic, then sprinkle over half of the parmesan.
Place in the oven and cook for 30 minutes until the fennel and potatoes are tender. Remove from the oven and turn the oven to grill.
Mix together the remaining parmesan and breadcrumbs and scatter over the fennel and potatoes. Drizzle with a little olive oil.
Place under the hot grill and grill until golden and crisp.
Meanwhile, remove the pork from the fridge and bring back to room temperature. Rub the pork with a little oil.
Heat a large frying pan over medium heat. Place in the pork and cook for 16 minutes, turning so the pork cooks evenly. Remove from the frying pan to a warmed plate, cover loosely with foil and leave to rest for 10 minutes.
Place one steak on each plate along with a scoop of gratin. Steamed green vegetables would be great here too.
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