Mindful Chef by Myles Hopper

Author:Myles Hopper
Language: eng
Format: epub
ISBN: 9781473538610
Publisher: Random House

ROAST PORK & PEAR WITH CRISPY SAGE, TENDERSTEM & CELERIAC SLAW

Don’t be put off by celeriac’s strange bulbous look – it’s such a versatile vegetable and is loaded with B vitamins. Peeled and grated, it has a delicate celery flavour which is delicious in this raw slaw with Dijon mustard, fresh thyme, olive oil and lemon juice. The crispy sage adds a satisfying crunch alongside the soft roasted pears and tender pork. We recommend using English Conference pears – if you aren’t able to find ripe pears, increase the cooking time slightly.

1 pear

200g tenderstem broccoli

2–3 sprigs of fresh thyme

2–3 sprigs of fresh sage

2 × 150g pork loin steaks

olive oil

juice of ½ lemon

1 tsp Dijon mustard

200g celeriac

sea salt and black pepper

1 Preheat the oven to 200°C/gas mark 6.

2 Cut the pear in half, remove the core, then slice each half into 6 thin wedges. Trim the tenderstem. Remove the thyme and sage leaves from their stalks.

3 Season the pork with salt and pepper. Heat ½ tablespoon of oil in a frying pan on a medium heat and fry the pork for 2–3 minutes each side, until golden brown.

4 Put the pork on a baking tray and place the tenderstem and pear slices alongside. Drizzle with ½ tablespoon of oil and scatter over half the thyme leaves. Place in the oven and cook for 10 minutes, or until the meat is cooked through.

5 In a bowl, mix the lemon juice, mustard, ½ tablespoon of olive oil and the remaining thyme leaves, then season with sea salt and black pepper. Peel and grate the celeriac and add to the bowl, stirring to coat in the dressing.

6 In the same frying pan as before, heat 1 teaspoon of oil on a medium heat and fry the sage leaves for 3 minutes, until turning crispy.

7 Place the pork on warm plates and top with the sliced pear and crispy sage. Serve the tenderstem and celeriac slaw alongside.

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