Glazed Pork with Chesnuts and Winter Squash
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.
Leave a Reply