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Pork Steaks with Roasted Peach Salsa

Serves
Prep time: 15 minutes
Cooking time: 20 minutes

The salsa has a fresh summer flavour. Together with the pork and flavoursome potato salad this is a great light option at the end of a busy day.

Ingredients

Method

  • 1kg The Greater Good Baby Gourmandine Potatoes
  • 4 pork medallion steaks
  • 2 capsicums, ½’ d and sliced
  • 3 Golden Belle Peaches, ½’ d and sliced
  • 3 garlic cloves, peeled and crushed
  • 400g Delmaine Tomatoes with Garlic or Capsicum
  • ½ tsp Gregg’s Ground Chilli
  • 100g Galaxy Creamy Blue Cheese
  • ½ bag spinach, finely sliced
  • ALSO NEED: oil, salt, pepper, vinegar (cider or malt)
View the method
  1. Slice the potatoes and boil until tender, then drain well and put aside (covered).
  2. Next heat a little olive oil in a fry pan on medium high heat.
  3. Cook the capsicum, peaches and garlic for 5-10 minutes or until they start to brown.
  4. Add the tinned tomatoes and chilli. (add more or less chilli to suit your taste).
  5. Cook for another 5 minutes then set aside to cool.
  6. Cook the pork either in a hot pan or on the BBQ until no longer pink in the centre.
  7. Crumble the blue cheese and mix with 6 tbs olive oil, 6 tbs vinegar. Season to taste.
  8. Pour the blue cheese dressing over the warm potatoes.
  9. Add the spinach and mix until coated. (You can add all the spinach if you like)
  10. Serve the pork on a generous spoon of salsa, with the potato salad.

 

AND MORE:

• The salsa can be served with any BBQ’d meats.

• Combine leftover salsa with sliced spinach and tomatoes to make a salad.

• Sprinkle peach ¼’s with sugar or drizzle with honey  and bake in the oven till soft. Serve with ice-cream.

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