Whizzing up a batch of hummus is super-quick and makes a great accompaniment in place of potatoes.
Serves: 4
INGREDIENTS
600 grams boneless pork steaks
3 tablespoons olive oil
½ teaspoon each ground allspice and smoked paprika
sea salt and freshly ground pepper
Artichoke hummus
340 gram jar preserved artichokes, drained and rinsed
1 x 400 gram tin chickpeas, drained and rinsed
¼ cup basil leaves
1 clove garlic, crushed
½ teaspoon ground cumin
1 tablespoon lemon juice
3 tablespoons olive oil
To serve
small handful flat-leaf parsley
zest 1 lemon
thick plain yoghurt
assorted tomatoes, sliced
METHOD
Hummus: Place all the ingredients in a food processor and process until smooth. Season.
Pork: Combine the oil and spices and rub over the pork steaks. Season.
Cook on a preheated barbecue or heat a sauté pan over a medium heat and cook the pork on both sides until just cooked through, about 2-3 minutes each side depending on how thick they are. Transfer to a plate and rest for 2 minutes before slicing.
To serve: Chop the parsley and lemon zest together finely.
Divide the hummus between plates. Top with the pork and any resting juices.
Add a spoonful of yoghurt and the sliced tomatoes. Sprinkle over the chopped parsley and lemon mixture, add a good grind of pepper and a drizzle of olive oil.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.