Quick, cheap, easy and made with what we already had in.
Preheat the oven to 190ºc (fan).
Grate a couple of potatoes then squeeze out the excess water through a clean tea towel. Season with black pepper then, if you can, ‘build’ the rosti by pressing down into a chefs ring. Cook for a couple of minutes each side then transfer to a baking tray to finish off in the oven.
Pop a little rosemary oil and some butter in a frying pan and fry the rostis gently on each side.
Mix together some cornflour and polenta with seasoning. Pat some pork steaks in it.
Pop a little more rosemary oil in the pan and fry the pork steaks for a minute each side. Transfer to a baking tray and finish off in the oven for 6-8 minutes until the pork is cooked through.
I served it with some lettuce and a quick chipotle mayo.
Using PORK STEAKS, POTATO, POLENTA, CORNFLOUR, LETTUCE, MAYO and CHIPOTLE PASTE…
This was dinner…1st July 2014.