Sunday Lunch Idea

This is an easy recipe and a change from the usual roast. It means you can have a substantial lunch without having the oven on all day.


Pork Steak with Rich Tomato Sauce and Vegetable Savoury Rice

Serves 4

4 pork loin steaks

For the rice:
400g brown rice
1 good quality chicken stock cube or sufficient homemade to cover the rice with about 4cm extra
1 tbsp light olive oil
2 spring onions, chopped
1 small onion, finely chopped
2 cloves garlic, chopped
1 tsp paprika
1 tsp hot curry powder, add more if you like a definite curry flavour
1 tsp dried parsley
1 tbsp soy sauce
1 large red paper, chopped
 1 large courgette, diced
100g frozen green beans, defrosted

For the sauce:
1x 400g can chopped tomatoes
 1 tbsp olive oil
1 garlic clove, chopped
1/2 tsp dried oregano
1 tbsp tomato purée
1 tbsp clear honey
Couple dashes Tabasco sauce
Salt and black pepper to taste

Place all the sauce ingredients in small saucepan and bring to a simmer, stirring constantly.
Leave to simmer gently whilst you prepare the rice dish. After about 15 minutes remove from the heat.

For the rice:
Place the rice in a large sauce pan and cover with the stock. Bring to the boil then simmer gently for about 30 minutes until the rice is tender and has soaked up most of the stock. I find this is the best way to cook brown rice.
Meanwhile place the oil in a large frying pan or wok over and fry the two onions and garlic together until just soft but not brown.
Sprinkle over the spices, parsley and soy sauce and stir in the vegetables, fry gently until the is tender.
Add the rice to the vegetables and combine without stirring to vigorously as this will spoil the texture of the rice.
Keep the rice warm whilst you grill or fry the pork steaks until cooked.
Heat the sauce again if necessary very gently and serve poured over the steak with savoury rice on the side.