Project Description

Serves 4
Preparation Time: 10 minutes
Cooking Time: 8 minutes

Ingredients:
1 tablespoon (20ml) olive oil
8 sage leaves
4 x 180g pork steaks, cut 2cm thick
Salt and freshly ground black pepper to taste
1 tablespoon grain mustard
100ml verjuice
4 figs, halved or quartered if large
1 tablespoon (20ml) olive oil
4 slices (80g) pancetta, chopped
2 tablespoons pine nuts
2 cloves garlic, crushed
1 bunch Cavolo nero or Tuscan cabbage
½ cup (125ml) chicken stock or water

Polenta
1 1/2 cups (375ml) chicken stock
1 1/2 cups (375ml) water
1 1/2 cups (255g) instant polenta
1 cup (250ml) milk
1 tablespoon (20g) butter

  1. For the Polenta: Combine the stock and water in a medium saucepan; bring to the boil, gradually stir in the polenta. Cook over a low heat, stirring occasionally, until the liquid is absorbed and the polenta is tender. Stir in the milk and season to taste with salt and pepper and stir through butter. Set aside and whisk occasionally.
  2. Meanwhile for the pork, heat olive oil in a large frying pan over medium heat. Fry sage leaves until crisp and drain on kitchen paper. Season pork steaks with on both sides with salt and pepper. Place in frying pan and cook on one side only for 6 minutes. Turn and cook on the other side for a further 2 minutes. Remove to a plate without flipping (see note), cover loosely with foil and rest for 2 minutes. Add figs to pan, increase heat and add mustard and verjuice and bring to the boil. Add any juices from the resting pork plate.
  3. While the pork rests, add the pancetta, pine nuts and garlic to a large frying pan with olive oil and cook, stirring, until the pancetta is golden and nuts are browned lightly. Add the cavalo nero and stock or water and cook, stirring, until wilted.
  4. To serve, place a large scoop of polenta on each of 4 plates, add pork, top with figs and sauce from pan, and cavalo nero on the side.

Lyndey’s Note: It is important not to flip the steak when removing from the pan to rest as the juices will have risen to the top and the steak will dry out if flipped. If you prefer a “hint of pink” reduce cooking times accordingly.

This recipe comes from the TV series (and now cookbook), Lyndey Milan’s Taste of Australia. Buy your copy of the accompanying cookbook to the TV series online by clicking here!