While the dust just won’t settle on the low carbs/high carbs debate and whether to ‘Bant’ or not, as advocated by Prof Tim Noakes, it remains a hot topic. As such, we devote our recipe of the month to a Banting recipe, because let’s face it, what’s not to love about a dish with cream and pancetta, especially teamed up with a good Merlot like our Gondelier Merlot 2010? Recipe adapted from Food24.
Pork Steaks on cauliflower mash
• 4 pork neck steaks
• Freshly ground salt and pepper
• 15 ml butter
• 50 g diced pancetta
• 2 leeks – thinly sliced
• 1 clove garlic – crushed
• 60 ml dry white wine – we recommend the Excelsior Sauvignon Blanc 2014
• 30 ml sherry
• 250 ml cream
• 500 g cauliflower florets – steamed until tender
• 30 ml butter
• Salt, pepper and nutmeg to taste
Season the pork steaks with salt and pepper and fry in butter over moderate heat for 4 minutes per side or until cooked through. Remove and set aside to rest.
Add the Pancetta to the pan and fry until crispy. Add the leeks, garlic and thyme and sauté until glossy and softened. Add the wine and sherry and fry until this liquid cooks away.
Add the cream and gently cook until reduced and thickened to desired consistency. Season to taste.
Cauliflower mash: Drain cauliflower well and squeeze any excess liquid out. Add butter and mash until smooth and season to taste. Place the pork steaks on a bed of mash and pour generous amounts of sauce all over.