I’ve given myself a challenge: add one new dish to my stock standard recipe repertoire each week. It has to be easy, budget-friendly and have the potential of becoming a go-to weeknight meal.
This recipe for pork neck steaks with Pesto Princess Chermoula Paste might just fit the bill. Minimal ingredients, maximum flavour. And who knows, a jar of Chermoula in your fridge might trigger all sorts of kitchen creativity
Love from a water-wise Palace
You will need
3 Tbsp Pesto Princess Chermoula Paste
2 tsp honey
4 Tbsp double cream yoghurt
Salt and pepper
8 pork neck steaks
1. In a mixing bowl, combine the Pesto Princess Chermoula Paste, honey, yoghurt, olive oil, salt and pepper. Place the pork neck steaks into the mixture and marinade overnight or as long as you can.
2. Heat a griddle pan until hot and cook the pork steaks for two minutes on each side. Then turn every minute until they have had eight minutes cooking time.
Serve with sweet potato wedges, a green salad, squeeze of lime and extra Chermoula!
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Delaire Graff Redstone 2015
Perfect match with pork is the Delaire Graff Redstone 2015. A real thumb print of its vintage – the blend is in the style of Bordeaux with 69% Cabernet Sauvignon, 12% Malbec, 8% Petit Verdot, 8% Cabernet Franc and 3% Merlot.
Looks like Bottled under natural cork closure in an appropriately Bordeaux-shaped bottle, Redstone has elegant livery. In the glass, it is a deep ruby at the core which pales out to garnet at the edges.
Smells like Blackcurrant, roadside brambles, blueberries. Undertow of oak and its concomitant spices.
Tastes like A generosity of fruit of the dark berry, cherry and blood plum kind. All gently spiced. Excellent mid-palate textures which end in a long bright fruited finish. Some say it is an insult to say easy-to-drink, and that one is damning the wine with faint praise, but this one really is an easy and pleasurable wine to drink.