Читать книгу The Batch Lady - Suzanne Mulholland - Страница 35

CAJUN PORK STEAKS WITH PEPPERS

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This is such an easy recipe that I always double up and store two batches in the freezer for a no-fuss midweek meal. If you don’t like pork steaks, simply substitute for chicken or beef. This is great served with Made-in-Advance Baked Potatoes (see here), some ready-made mash or a packet of microwavable Mexican rice.

PREP: 5 MINUTES

COOK: 30 MINUTES

SERVES 4

2 tbsp plus 2 tsp smoky Cajun rub (available in the spice aisle)

2 tbsp olive oil

4 pork loin steaks

2 cups (350g) frozen, sliced peppers

1 × 400g can chopped tomatoes

01 Put 2 tbsp of the smoky Cajun rub in a bowl with the olive oil and combine to form a paste. Pour the oil and spice paste over the pork steaks and use your hands to ensure they are well coated. Set aside.

02 In the same bowl that the spice paste was made in, combine the remaining smoky Cajun rub and the chopped tomatoes.

TO COOK: Lay the spice-coated pork steaks in a large baking dish and top with the sliced peppers, then pour over the spiced tomato mixture. Transfer to an oven preheated to 180°C/350°F/gas mark 4 and cook for 25–30 minutes, until the pork is tender. Serve hot.

TO FREEZE: Put the spice-coated pork steaks in a large, labelled freezer bag, followed by the peppers and spiced tomato mixture. Give the bag a shake to combine the flavours, then freeze flat for up to 3 months.

TO COOK FROM FROZEN: Remove the bag from the freezer and allow to defrost in the fridge. Once defrosted, tip the mixture into a baking dish and cook as described in the To Cook section, left.