Marinated organic pork steaks with almonds and roasted pumpkin couscous

Serves 2

For the steaks

Ingredients

  • 2 Helen Browning’s Organic pork steaks
  • 75ml extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • Pinch chill flakes
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp smoked paprika
  • 3 tbsp good quality red wine vinegar
  • Juice 1 lime

Method

Step 1

Lay the steaks out on a chopping pork or clean work surface and give them a gentle bash with a rolling pin to flatten then slightly. Pop them into a shallow dish.

Step 2

Mix the oil, garlic, chilli flakes, cumin, oregano, paprika and red wine vinegar together and pour over the steaks

Step 3

Turn the steaks to coat completely and leave to marinade in a cool place (not the fridge, unless you have time to leave them overnight) for 30 minutes to an hour, if possible.

Step 4

Start to create the couscous, once this is created, heat the oil in a large frying pan over a medium heat.

Step 5

Season the steaks with salt and freshly ground black pepper fry them for about 4 minutes on each side, depending on thickness.

Step 6

Take care not to overcook the steaks, they should still have a slightly rosy glow on the inside. Leave to rest in a warm place for 4-5 minutes, and then cut into slices.

Step 7

Squeeze a little lime juice over each steak, and serve alongside the couscous.

For the couscous

Ingredients

  • 350g piece pumpkin, or butternut squash
  • 150g whole baby plum tomatoes tomatoes
  • 2 small red onions
  • 70ml extra virgin olive oil
  • 160g couscous
  • 160ml well flavoured vegetable stock
  • Large handful fresh coriander, roughly chopped
  • Small bunch mint, roughly chopped
  • Juice ½ small lemon
  • 3 tbsp olive oil, to cook the steaks

Method

Step 1

In the meantime, preheat the oven to 200C/gas 6. Peel the pumpkin and cut it into small chunks

Step 2

catter over the base of an ovenproof dish and mix in the baby plum tomatoes.

Step 3

Peel the onions and cut them into wedges, then add them to the dish.

Step 4

Drizzle over 50 ml of the olive oil, season with salt and freshly ground black pepper, toss well and roast for about 30 minutes, until the pumpkin is soft and the tomatoes and onions very slightly charred.

Step 5

Put the couscous into a large bowl and pour over 160ml boiling, well flavoured stock.

Step 6

Stir well and then leave to stand for 5 minutes, fluffing the grains with a fork half way through. Stir in the remaining oil.

Step 7

Stir the cooked vegetables, the coriander, mint and lemon juice into the couscous and season to taste. Cover and keep the mixture warm in a low oven.