Oh so quick and just perfect for a summer’s supper. Breaded pork tenderloin that has been flattened to produce thin steaks are quickly sautéed. Serve with a lemon wedge to squeeze over and a mixed green salad on the side.
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- 450 g (1 lb) pork tenderloin/fillet, cut into four
- 28 g (1 oz) flour, seasoned (2½ tbsp)
- 1 egg
- 140 g (5 oz) fresh white breadcrumbs (3 cups, or about 6 slices of bread with crusts)
- 2 tbsp oil, not olive oil
- 1 lemon, cut into wedges
- To serve
- A green salad
Lay one portion of pork on a board, cover with cling film/wrap and, using a rolling pin, gently bash the pork to flatten to an even thickness about 1.25cm (½ inch). Peel away the cling film/wrap and transfer the pork to a plate. Repeat with the remaining three portions of pork.
Spread the flour on one plate, beat the egg in a shallow bowl, and then spread the breadcrumbs on a second plate.
Pat dry the pieces of pork and then coat each one first in flour, gently shaking off any excess. Then dip in the egg and finally coat with the breadcrumbs.
Heat the oil in a large frying pan/skillet and add the pork steaks. Fry over a medium to low heat for 5 minutes. Turn and fry the other side for a further 5 minutes until golden and the pork is cooked through.
Serve with the lemon wedges and green salad.
I have been making this potato salad for many years and it has now become a great family favourite. Cubed cooked potatoes and quartered boiled eggs are added to a seasoned mayonnaise which also incorporates diced celery, sliced green onions, and chopped parsley. It is a great addition to any salad or as an accompaniment to cold meats.
Angie's Potato Salad
6 –8 servings
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- 900 g (2 lb) waxy potatoes (about 6 medium)
- 3 eggs
- 240 ml (8 fl oz) mayonnaise (1 cup)
- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
- ½ tsp celery seed
- ½ tsp salt
- 1 celery stick, diced
- 3 spring/green onions, thinly sliced (¼ cup)
- 2 tbsp flat leaf/Italian parsley, chopped
- You will also need a large serving bowl.
Peel and cut the potatoes into even-sized chunks. Simmer in a pan of boiled, salted water for 20 minutes until just tender.
The eggs need to be hard boiled, so add them to the pan with the potatoes after they have been cooking for 10 minutes and that way a second pan can be avoided being used.
Once the potatoes and eggs are cooked, lift the eggs from the pan and pop them in a bowl of cold water to keep the yolks golden.
Drain the potatoes, leave to steam dry and become cool.
Meanwhile, in the serving bowl, mix together the mayonnaise, cider vinegar, mustard, celery seed, salt, diced celery, sliced onions, and the chopped parsley.
Now cut the potatoes into roughly 1 inch cubes and add to the bowl. Gently stir them into the mayonnaise mixture so they are well coated.
Finally remove the shells from the eggs and cut each one into four. Carefully add half of them to the potato salad and then decorate the top with the remaining quarters.
Refrigerate until needed.
My favourite fish was there at the fish counter – Wild Pacific Salmon. The best salmon there is.
We only have a chance to buy it fresh for such a short time, so I make the most of it while I can. This recipe is very quick and adding orange gives it a lovely tangy flavour.
A delicious salmon dish that is just right for summer.
Salmon fillets are briefly marinated in an orange sauce and then grilled/broiled. They are served with buttery baby potatoes and a vinaigrette dressed salad.
Salmon Fillets in a Tangy Sauce
- Preparation time: 25 minutes
- Marinading time: 10 minutes
- Cooking time: 15 minutes
- 2 oranges
- 3 tbsp vinaigrette salad dressing
- 1 tbsp runny/liquid honey
- 680 g (1 lb 8 oz) salmon fillet, skinned and sliced into four pieces
- 680 g (1 lb 8 oz) baby potatoes, scrubbed
- knob of butter
- A green salad
- You will also need a shallow heatproof dish that will take the salmon in a single layer.
Squeeze the juice from one of the oranges into a small bowl. It should yield 6 tablespoons of juice.
Add the salad dressing and honey and whisk well to combine. Pour into the dish.
Now lay the salmon fillets in the dish and spoon over the marinade. Leave for 10 minutes.
Preheat the grill/broiler to low.
Bring a little water to the boil in the base of a steamer and then steam the potatoes for 15 minutes, or until tender.
Meanwhile, cut the second orange into 8 thin slices.
Lay 1 slice on each piece of salmon. Make a single cut in the remaining 4 slices from the edge to the centre and put to one side.
Place the salmon under the grill for 12–15 minutes until it is cooked through. (Don’t have the dish too close to the heat.) The juice from the orange slices will seep into the salmon.
Now prepare the salad. Drizzle the salad with more of the vinaigrette dressing and toss.
Drain the potatoes, add a good knob of butter to the pan, and toss to coat.
Transfer the salmon pieces to 4 plates, discarding the orange pieces, and spoon over any juices remaining in the pan.
Decorate each piece of salmon with the reserved orange slices, twisting them at the cut edge.
Serve with the buttered baby potatoes and salad.
Updated: July 27, 2019