Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Scotch Steaks with Creamy Mustard Sauce
Courtesy of Scottsdale Pork
Quinoa and Pumpkin Salad
- 2 cups tri coloured quinoa, cooked per packet instructions
- 200gm pumpkin, roasted and cubed.
- 100gm baby rocket leaves
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- Salt and pepper to taste
Scotch Steaks
- 1 tbsp olive oil
- 2 Scottsdale Scotch Steaks
- Salt and pepper to taste
Creamy Mustard Sauce
- ½ cup vegetable or chicken stock
- 1 tbsp Dijon mustard
- 2 tbsp wholegrain mustard
- ¼ cup thickened cream
- 200ml creme fraise
- ¼ cup toasted almonds, roughly chopped to serve
Create the salad by adding the quinoa, pumpkin and rocket in a large bowl. In a separate small bowl, combine the oil, vinegar, and seasonings. Pour dressing onto the salad and gently toss to coat. Set aside until ready to serve.
To make the steaks, heat the oil in a heavy based fry pan. Season and cook the steaks for 4-5 minutes on each side or until internal temperature reaches 63-65 depending on desired doneness. Remove pork steaks from pan, cover loosely with foil and set aside to rest.
Using the same fry pan, drain excess fat and make the mustard sauce by adding the stock to the pan. Bring stock to a simmer then add the mustards, cream and creme fraise. Stirring constantly, bring back to a simmer. Cook for 5 minutes or until sauce has thickened.
To serve, place the salad on serving plates. Add the pork steaks and a drizzle of the mustard sauce.
Finish with a sprinkle of the almonds and serve any extra sauce on the side.
Tips:
Try substituting or adding baby spinach and any other favourite grains to create your new family favourite fresh salad.
This delicious mustard sauce can be used on any of your favourite Scottsdale Pork sausages or chops.
