Sunday, 3 November 2013

Almond Crusted Pork with Cabbage Noodles and Mushroom Sauce

What a hectic few days! Apologies for the total absence of any food related goodness, but time just keeps on slipping away on me...

I will do a bit of a super quick series of posts just to get a few recipes up - I have still been cooking (or course!) just been unable to get the recipes written up.

Last night we had a delicious pork steak which I 'crumbed' in an almond and spice coating, served with cabbage noodles and a delicious light mushroom and thyme sauce which complimented the pork perfectly. A fresh garden salad balanced out the meal nicely to finish it off.

It is not the most photogenic meal (and dinner was running VERY late due to a late start so it was pretty well just thrown on the plate and photographed about 2 seconds before it was consumed!), but you will forgive it's slightly less than beautiful appearance once you taste the goodness. Gluten-free, grain-free, dairy-free, soy-free and sugar-free.

Almond Crusted Pork with Cabbage Noodles and Mushroom Sauce

Gluten-free, grain-free, dairy-free (optional), soy-free, sugar-free

6 pork steaks
1/2 cup almond flour (you can just use more coconut flour if you would like a nut free option)
2 tbsp coconut flour
1/4 tsp smoked paprika
1 tsp ground black pepper
1/2 tsp salt
1 tbsp garlic powder or grated fresh garlic
1 tbsp coconut oil

1 cup mushrooms, sliced
1 onion, thinly sliced
1 tbsp coconut oil or butter
1 clove garlic, thinly sliced or grated
1/2 cup vegetable stock
1 tbsp thyme, fresh or dried
1/2 tsp salt
1/2 tsp wholegrain mustard

1/2 head of cabbage, thinly sliced (I used chinese cabbage which is why it looks quite pale, but any cabbage is fine, even red if you prefer)
1 tbsp butter
1 tbsp coconut oil
4 cloves garlic, grated
1/2 tsp cumin seeds (whole or ground - optional)

1. Preheat your oven to 200C. On a large plate, mix together the almond flour, coconut flour, smoked paprika, pepper salt and garlic. Trim each piece of pork to your liking, and dredge each piece of pork well in the flour mixture.
2. Heat a large frying pan with the tbsp of coconut oil over a medium heat. Place the pork pieces in the hot oil and pan fry for a couple of minutes until golden brown. Flip, and repeat on the other side. Place the browned pork pieces on an oven tray lined with baking paper and pop in the oven for around 10 minutes until the pork is cooked through. The timing of this will depend on the thickness of your steaks, and if you are using schnitzel you may not need to use the oven at all as the pan-frying alone will be enough to cook the pork right through.
3. In the pan you used for the pork, heat the tbsp of coconut oil or butter over a medium heat. Add the onion and and fry for a few minutes until they are soft and starting to become a little caramelised. Add the mushrooms, thyme and garlic and cook until the mushrooms are soft and juicy. Add the vegetable stock, mustard and seasoning and simmer gently until well heated and slightly reduced.
4. In another pan, heat another tbsp coconut oil. Add the garlic and fry for 30 seconds until just starting to smell gorgeous and garlicky. Add the cabbage and cumin and pan fry until just starting to become tender. If you are using butter, add it now (or just leave it out if you are dairy free - the butter just lends a lovely richness to the cabbage, and it is a relatively small amount. You could also use Ghee which many dairy intolerant people can tolerate). The butter will melt into the cabbage. Give it a good stir and remove from the heat.
5. Serve by placing cabbage on the plate, top with a piece of pork and then spoon the mushroom sauce over the top. Serve the meal with a fresh garden salad.