Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands, carrots and red cabbage well. Rinse your Italian flat-leaf parsley and fennel thoroughly and drain on paper towels.

Gino's Tip

Frothing your butter adds a nutty sweetness to its flavour as well as being a great way to baste your meat to add to its juiciness.

Step 1 - Cumin Roasted Carrots and Cabbage

Toss your sliced carrots and chunked/chopped red cabbage in a large mixing bowl along with a drizzle of olive oil, cumin seeds, salt, and pepper. Scatter onto an oven tray, cover with foil, and pop into the oven for 8-10 minutes. Remove your foil and continue roasting for 8-10 minutes until your carrots are tender and your cabbage is lightly browned.

Step 2 - Chimichurri

While your vegetables are roasting; using a mortar and pestle, grind your roughly chopped parsley, fennel, red wine vinegar, and crushed garlic until roughly paste-like. Now mix in your lemon juice, DailyDish Spice Mix, and a few good dashes of olive oil. Season with salt and pepper to taste and reserve to serve.

Step 3 - Butter Pork Sirloin

Season your pork sirloin steaks with salt and pepper. Heat a large frying pan over medium-high heat, add a dash of olive oil and fry your pork sirloin steaks for 8 minutes; 2 minutes per side. Once done, add your butter and allow to froth before removing your pan from the heat.

To Serve

Place your cumin roasted carrots and cabbage as your base, top with your butter pork sirloin and drizzles of chimichurri and dollops of sour cream. Enjoy!