Tag: rosemary

Pork steaks with rosemary

You’ll think I’m obsessed with this book and you would be right. If anything happened to it, I would buy another one, or get this one sorted at a book binders. The recipe is from Nigel Slater’s book, The Kitchen Diaries. I got the pork steaks from Long Island Larder, locally raised produce. They do produce boxes, croft visits, and will be opening a shop next year. 

Don’t get caught out (as I often do) – this involves marinading the pork steaks for at least an hour before cooking. 

INGREDIENTS:

  • 2 pork steaks
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic
  • 1 tsp salt
  • 6 peppercorns
  • 3 tbsp olive oil
  • juice of half a lemon

METHOD:

  • Strip the leaves from the rosemary sprigs, and put them in a large pestle with the salt, pepper and roughly chopped garlic. I used seasalt to help with pounding and grinding this to a rough paste.  Add the olive oil one spoonful at a time, keep grinding, and then add the lemon juice. 
  • Rub the marinade onto the pork steaks and put them in a lidded plastic box or plastic bag in the fridge for at least an hour. 
  • Preheat the grill to around 200C. Grill the steaks for around 7 to 8 minutes each side. You may need less if the steaks are thinly cut, more if they are really chunky. Once the fat is beginning to crisp up, and the steaks look done, remove from the grill, cover and let them sit for a few minutes before serving. 

We served these with baked potatoes and beetroot. The potatoes soaked up the meat juices and flavours from the marinade. Delicious. 

Roast Venison with red wine and rosemary

I’ve made this twice now, using a large piece of loin from a red deer. This is a very easy and quick recipe, good with mustard mashed potatoes, and green vegetables. The timings given are for a rare to medium rare roast. 

INGREDIENTS:

  • 3 tbsp olive oil
  • 700 to 800g venison loin or haunch
  • salt and pepper
  • 2 to 4 carrots, peeled and cut into large chunks
  • 1/2 celeriac, peeled and cut into large dice
  • 1 red onion, peeled and cut into 8+ wedges
  • 2 tsp red current jelly
  • 1 to 2 large sprigs of rosemary
  • 100ml red wine
  • 250ml stock
  • 1 tsp cornflour (optional)

METHOD:

  • Preheat the oven to 220C
  • Heat the oil in a large oven-safe pan, and brown the meat on all sides, and season with salt and pepper.
  • Pack the chopped vegetables around the meat, and roast in the oven for 15 minutes
  • After 15 minutes, turn the heat down to 180C and roast for another 20 minutes (less for a smaller cut of meat)
  • Remove the pan from the oven, and take the meat out. Put it on a dish and cover with a lid or tin foil.
  • In the pan, add the wine, redcurrant jelly and rosemary to the vegetables, and bring to the boil, stirring to mix in any bits of meat from the bottom of the pain.
  • Simmer for a couple of minutes, and then add the stock and cornflour. Simmer for another ten minutes and adjust the seasoning.
  • Serve the venison sliced with the gravy and vegetables, mustard mash and a green vegetable such as cabbage or broccoli.