Recipe

Apricot Saucy Pork with Nutty Cauliflower

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Apricot Saucy Pork with Nutty Cauliflower

Warmer fruity flavours are in so why not try this carrot and apricot pork with mash potato and roasted cauliflower and carrot salad.




Ingredients to serve 2

  • 2 x Pork Neck Steaks
  • 30g x Turkish Apricots - chopped
  • 60ml x Carrot Juice
  • 20g x Apricot Jam
  • 10g x Dijon Mustard
  • 300g x Potatoes - peeled and quartered
  • ½ head x Cauliflower - cut into florets
  • 2 x Carrots - cut into chunks
  • 50g x Baby Spinach - long or thick stems removed
  • 75ml x DD Yoghurt Dressing Base
  • 15ml x White Wine Vinegar
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Pork Neck Steaks
  • 60g x Turkish Apricots - chopped
  • 120ml x Carrot Juice
  • 40g x Apricot Jam
  • 20g x Dijon Mustard
  • 600g x Potatoes - peeled and quartered
  • 1 head x Cauliflower - cut into florets
  • 4 x Carrots - cut into chunks
  • 100g x Baby Spinach - long or thick stems removed
  • 150ml x DD Yoghurt Dressing Base
  • 30ml x White Wine Vinegar
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

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. Thin your DailyDish Yoghurt Dressing Base with some milk and season to taste with salt and pepper to create a salad dressing.

Washing Instruction

Wash your hands, potatoes, cauliflower and carrots well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Adding your cauliflower halfway through cooking your carrots ensures that neither of your vegetables are overcooked or charred.

Step 1 - Roasted Cauliflower and Carrot Honey Yoghurt Salad

Toss your carrot chunks in a large mixing bowl with olive oil, salt and pepper. Scatter onto an oven tray (reserving your mixing bowl) and pop into the oven for 15 minutes, in the meanwhile toss your cauliflower florets in your large mixing bowl and drizzle with olive oil, salt and pepper. Once your carrots have roasted for 15 minutes, add your cauliflower florets and continue to roast for 8-10 minutes until all your vegetables are tender. Once done allow to cool before mixing with your baby spinach - reserve to serve.

Step 2 - Mash Potato

Cook your quartered potatoes in a medium saucepan of salted water for 12-15 minutes until soft. Drain through a colander, allow to steam dry for a few minutes then mash with a potato masher. You could fold through some milk for a smoother texture or warm some milk with some butter then fold your mashed potatoes through. Taste and season with salt and pepper to taste.

Step 3 - Apricot Pork

Season your pork steaks with salt and pepper. Heat a large frying pan over med-high heat, add a drizzling of olive oil and once your pan is hot fry your steaks for 3-4 minutes on each side until completely cooked through. once done transfer your steaks your chopping board then add your chopped apricots, carrot juice, apricot jam, white wine vinegar and dijon mustard to the pan to reduce and cook into your sauce. Add your steaks back to the pan once your sauce is done.

To Serve

Dress your roasted cauliflower, carrot and spinach salad with your yoghurt dressing and serve with your mashed potato and saucy apricot steak.