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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.