NZ Mumbai Pork & Bombay Potatoes
with Radish Slaw & Yoghurt
- Milk
Ingredients
1
Red Onion
1 sachet
Brown Mustard Seeds
1 packet
Mint
300 g
Pork Loin Steaks
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Slaw Mix
1 sachet
Mumbai Spice Blend
2 packet
Potato
2
Garlic
2
Radish
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven try and sprinkle over brown mustard seeds. Season with salt, drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help toss the potato.
• Meanwhile, thinly slice radish. Finely chop garlic. Pick and thinly slice mint leaves. • In a medium bowl, combine pork loin steaks, Mumbai spice blend, a pinch of salt and a drizzle of olive oil. • In a small bowl, combine Greek-style yoghurt and mint. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, combine celery, slaw mix, a drizzle of white wine vinegar and olive oil in a medium bowl. • Divide Mumbai pork, Bombay potatoes and radish slaw between plates. • Serve with mint yoghurt to serve. Enjoy! Little cooks: Kids can help dollop over the yoghurt.
