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Glazed Pork with Chesnuts and Winter Squash

December 22, 2013 in Eat Local & Organic
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Glazed Pork with Chesnuts and Winter Squash

This is deliciously simple winter dish that would be perfect as an alternative to endless days of turkey and leftovers. The dish utilises some fantastic seasonal ingredients including winter squash and versatile chesnuts – one of the great delights of winter, which work well in savoury and sweet dishes.

 

Ingredients 

200g cooked organic chestnuts

2tbsp organic honey

1tsp thyme leaves

1tsp chopped rosemary

1tsp mild chilli flakes

2pinch smoked paprika

Organic rapeseed olive oil for cooking

4 x 120g organic pork shoulder steaks

400g organic butternut squash

6 black garlic cloves

80ml white wine

250ml chicken stock

80ml light olive oil

Salt and Pepper

Method

  • Preheat oven to 200 degrees celsius
  • Cut the butternut squash into large chunks, season with salt and pepper
  • Drizzle with a little oil and place in the oven to roast – 20 minutes or until golden brown and soft – keep warm
  • For the chestnuts, heat a medium non-stick pan and add the honey
  • When it begins to boil add the chestnuts and the herbs, toss and coat well. Add the spices and mix well to coat – about 2 minutes. Set aside to cool – serve warm
  • Season the pork steaks well, and heat a large griddle or frying pan
  • Drizzle with a little oil and cook for 7 minutes, turning halfway
  • Rest for 2 minutes before slicing and serving

 

Leftover chestnuts can be re heated adding 100ml stock or water then blitzing to make a thick purée or broken up and used in a savoury crumble mix or through mashed potatoes with left over roast pumpkin.

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about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?



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