‘Valentine’ Garlic & Herb Pork Steaks with Pepper Sauce and Colcannon
'Valentine' Garlic & Herb Pork Steaks with Pepper Sauce served with Colcannon Mash, Cabbage and Beetroot
'Valentine' Garlic & Herb Pork Steaks with Pepper Sauce and Colcannon Mash, Cabbage and Beetroot
Cooking Time: 30 Minutes
2 Lean Pork Loin or Leg Steaks 1/2" to 3/4" (1-2cm) thick
1 oz (25g)
Low Fat Garlic and Herb Cream Cheese
2 Sprigs of Sage
1 Pack (400g) Mash Direct Mash Potato
1 Peeled Clove of Garlic
1/2 Red and 1/2 Yellow Pepper
3 tbsp (45ml) Semi-skimmed Milk
1 Knob of Butter
1. Heat grill to gas mark 4-5/ 180C/ 350F. Place peppers under the grill and cook for 8-10 minutes each side, turning once.
2. Place the Pork Steaks under the grill for 6-8 minutes each side. A couple of minutes from the end of cooking time, cover the tops of the Steaks with the cream cheese and sage and quickly place under the grill - keep an eye on them.
3. Heat the Mash Direct Mashed Potato - remove the sleeve, pierce the film lid several times and oven cook for 20 minutes approx. or microwave for 3 minutes approx. (microwave cooking times may vary)
Serving Suggestion: Serve with Mash Direct Red Cabbage and Beetroot or Leek with a cheese sauce or our new Spicy Potato Wedges.