• Pork Scotch Fillet With Mustard Mushrooms
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Pork Scotch Fillet With Mustard Mushrooms

Pork Scotch Fillet With Mustard Mushrooms

  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 75 g Mushrooms
  3. 2 cup Milk - PANTRY ITEM
  4. 2 tbsp Greek Yoghurt - PANTRY ITEM
  5. 1 Clove Garlic
  6. 150 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 tbsp Dijon Mustard
  9. 1 g Desiree Potatoes
  10. 30 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 150 g Mushrooms
  3. 3 cup Milk - PANTRY ITEM
  4. 3 tbsp Greek Yoghurt - PANTRY ITEM
  5. 1 Clove Garlic
  6. 300 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 tbsp Dijon Mustard
  9. 2 g Desiree Potatoes
  10. 60 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 225 g Mushrooms
  3. 5 cup Milk - PANTRY ITEM
  4. 5 tbsp Greek Yoghurt - PANTRY ITEM
  5. 2 Clove Garlic
  6. 450 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 tbsp Dijon Mustard
  9. 3 g Desiree Potatoes
  10. 90 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 300 g Mushrooms
  3. 6 cup Milk - PANTRY ITEM
  4. 6 tbsp Greek Yoghurt - PANTRY ITEM
  5. 2 Clove Garlic
  6. 600 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 tbsp Dijon Mustard
  9. 4 g Desiree Potatoes
  10. 120 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 450 g Mushrooms
  3. 9 cup Milk - PANTRY ITEM
  4. 9 tbsp Greek Yoghurt - PANTRY ITEM
  5. 3 Clove Garlic
  6. 900 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 3 tbsp Dijon Mustard
  9. 6 g Desiree Potatoes
  10. 180 g Baby Spinach

Prep:

  1. Remove rind from pork cutlets.
  2. Peel and chop potatoes into 8.
  3. Rinse baby spinach leaves.
  4. Rinse and thinly slice mushrooms.
  5. Peel and crush and garlic.

Method:

  1. Wash and chop parsley.
  2. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  3. To make spinach mashed potatoes, place potatoes in a stockpot. Half cover with salted water and bring to boil. Gently boil for about 10 minutes until tender. Drain and return potatoes to pan. Add milk and mash until smooth and then add spinach and stir until wilted.
  4. Heat a little more olive oil in same frying pan. Add mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until soft. Stir in yoghurt and mustard. Season to taste.
  5. Heat a large, non-stick frying pan over a medium heat. Add pork and cook for about 3 minutes on each side, or until tender and cooked to your taste. Remove and cover to keep warm.
  6. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  7. Preheat the oven to 200°c (180°c fan-forced).
  8. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  9. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  10. Serve pork with spinach mash and mushrooms.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. Cut lemon into wedges.
  13. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  14. Toss the pork with half a little olive oil and season with salt and pepper.
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