There are some things that are meant to go together – bangers and mash, beer and pizza, fish and chips, bacon and egg. You can take your strawberries and cream thanks and I’ll have this instead.
I bought my strawberries on Doncaster market which were going for 2 punnets for £1.50, I really didn’t need 2 so I just asked for 1 which was charged at the grand old price of 75p. Cheeky little marketing ploy right there. However, I’ve just checked to see how much one of the big supermarkets charge and it’s £2 for roughly the same weight (454g).
OK, they are not the prettiest punnet of strawberries, we all know that the supermarkets want those, seriously, when did it matter that much? Surely there is more fun to finding a potato that looks like Jim Carey, a pear that looks like Helena Bonham Carter or a peach that looks like…well you get my point. Let’s not even mention wastage.
Back to the meal. it couldn’t be simpler. Halve your strawberries (about 250g of them) and put them in a non-metallic bowl with 60ml of balsamic vinegar and 2 teaspoons of caster sugar. Pop them to one side whilst you get your pork sorted.
Pan fry your seasoned pork steaks on each side for about a minute. Pop in a pre-heated 180º oven for about 6-8 minutes, depending on size. Rest the pork.
In the same frying pan, deglaze the pan with about 60ml of chicken stock then pop your strawberries and all the marinade into the pan. Warm your strawberries through.
Serve your pork on a bed of lettuce leaves, top with the strawberries, drizzle with the balsamic sauce and finish with some torn basil.
It’s from my Delicious – 5 of the Best cook book. The recipe is here.
This was dinner…1st July 2013.