If you are in the mood for romance this Valentine’s Day, why not rustle up a tasty little supper for your loved one, have a love in instead of braving the mania that is every restaurant on earth on the 14th of February. With a ruby red beetroot puree to remind you of red roses, these pork valentine steaks are quick and easy and will make the kitchen smell heavenly.
Pork Valentines with Leek and Potato Cakes and Beetroot Puree
For the puree (make the day before):
2 Medium beetroot
2 Cloves of garlic
2 Sprigs of thyme
1 tbsp Creme fraiche
Individually wrap the beetroot in tin foil placing a sprig of thyme and a whole, unpeeled garlic clove into each parcel too. Put the beetroot bombs into an ovenproof dish and roast in a medium oven (gas 4, 180’c) for two hours. The beetroot should be soft in the centre when tested with a knife. Allow the beetroot and garlic to cool then peel and blitz to a smooth puree adding a little apple juice to help it along. Keep in the fridge overnight, reheat before stirring in the creme fraiche and serving.
For the pork:
2 Pork valentine steaks or 4 thin loin steaks
1 Good pinch each of fresh Thyme, Rosemary, Tarragon, & Parsley
1 Fresh sage leaf
Freshly ground black pepper
Finely chop the herbs and mash into the butter with the pepper. If you have the chance, leave the herb butter in the fridge overnight to absorb all of the flavours. Lay out the pork on a baking tray and split the butter between the pieces, just pop it on top of the steaks/loins. Grill the pork in a low grill turning once and basting with the melted herb butter. They’ll take around 10 minutes to cook through.
For the leek and potato cakes:
4 Good sized potatoes, peeled, boiled and mashed
1 Small leek, sliced. Include the green bits for a little colour
1 Heaped desert spoon self raising flour
Lightly cook the leek in a pot of boiling water, once it has softened drain off the water and cover with cold water to keep the colour. Mix the leek, flour, salt and pepper into the potato. In a large frying pan heat a little butter and olive oil. Spoon two large dollops of the leek and potato mixture into the pan and shape into round patties – simply pat around the sides and top with a spatula to make a neat edge. Cook for about 5 minutes each side on a medium heat.
Now to put it all together……Make a little bed of beetroot puree, add on the potato cake and top with the pork. Drizzle on some of the lovely melted herb butter from the pan to finish. Add some candle light, a bottle of velvety red wine and a kiss for a lovely evening in.
Happy Love Day Stovies’ fans!