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| Mummy’s Fast & Easy |
I often use mustard when cooking, especially wholegrain mustard.
I love the flavour and texture it gives to the meals – just a spoon of it makes wonders!
My favourite recipe by now was Tarragon Pork Chops in Dijon Mustard Sauce but after making today’s recipe I’m not really sure anymore!:-)
So, the recipe of the day is pork strips on a bed of veggies in wholegrain mustard sauce.
The veggies I used – celery, carrots, onions and garlic.
For some reason, I think celery just goes perfectly with pork.
The recipe is really easy and quick to make.
Here’s what you need.
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| Mummy’s Fast & Easy |
Ingredients:
- 5-6 pork shoulder steaks
- salt and pepper
For the Wholegrain Mustard & Veggie Relish:
- 2tbsp wholegrain mustard
- 100ml/1/2 a cup double cream
- 1 carrot, chopped
- 3 celery stalks, chopped
- 1 small onion, chopped
- 2 garlic coves, crushed
- 1/2tbsp olive oil
- salt and pepper
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| Mummy’s Fast & Easy |
Preparation:
- Brush a griddle pan with olive oil and grill the steaks for about 4-5 minutes on each side or until ready. Cut into strips.
- To prepare the relish – heat a pan with the olive oil, add the veggies, cover and cook for about 10 minutes, so they are softened.
- Add the cream and mustard, season with salt and pepper and stir well.
- Leave for another 6-7 minutes and remove from the hop.
- Serve the pork strips on a bed of the relish. Sprinkle some fresh coriander on top.
Enjoy!
Tip: If you are not keen on the pork, try with chicken instead. Grilled chicken breasts, cut into strips would be delicious, too.
