Boneless lamb leg steaks work equally as well with the pilaf, but use mint instead of parsley with the yoghurt.
Serves: 4
INGREDIENTS
6 pork medallions (we use Freedom Farms)
2 tablespoons olive oil
½ teaspoon each ground cumin and coriander
sea salt and freshly ground pepper
Pilaf
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground turmeric
½ teaspoon ground allspice
500 grams crown pumpkin, peeled and diced 2 cm pieces
1/3 cup currants
1½ cups basmati rice, washed and well drained
3 cups chicken stock, hot
sea salt
To serve
½ cup thick plain yoghurt
2 tablespoons chopped flat-leaf parsley
1 clove garlic, crushed
lemon wedges
METHOD
Combine the oil and spices and rub into the pork medallions. Set aside.
Pilaf: Heat the oil in a medium saucepan and add the onion, garlic and spices with a pinch of salt. Cover and cook until tender, stirring occasionally. Add the pumpkin, currants and rice and turn to coat in the spices. Add the stock, season with salt and bring to the boil. Give a final stir then cover with a lid, reduce the heat to low and cook for 20 minutes without lifting the lid. A simmer mat is ideal for gentle cooking.
Pork: Season the pork with salt and pepper. Heat a sauté pan over a medium-high heat and cook the pork for 3-4 minutes each side until just cooked through.
To serve: Gently fluff up the pilaf with a fork. Combine the yoghurt, parsley and garlic in a bowl and serve with the pork steaks and lemon wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeRoasted Sweet and Sour Rack of Pork with Sticky Pineapple and Ginger
Article by Claire Aldous
RecipePork Steaks with Artichoke Hummus
Article by Claire Aldous
RecipeAlmond Crumbed Pork Chops, with Green Bean Salad
Article by Claire Aldous
RecipeBraised Pork Hock with Chilli Caramel Sauce
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.