One upmanship!

This week has mostly seen the boyfriend and I trying to outdo each other with our culinary adventures culminating tonight in Succulent pork steaks with minted spring greens and roasted root veg.

The man has expertly cooked mini fruit tartlets, steak and baby new roasted potatoes and also chicken Börek with a minted yogurt (apologies for the not so great photo- I was starving!).

Chicken Börek!

My attempt to outdo him consisted of making spinach english muffins, crumpets, eggs benedict and dinner with 7 vegetables!

Following the decadence of eating the borek yesterday and eggs benedict this morning, I decided that we would steer clear of the usual roast and all the trimmings, and instead cooked (after a well needed venture to the gym!) a pork steak with roasted root veg & minty spring greens! The abundance of colour in this dish makes my heart skip, and my mouth water!

Virtuous no?

I do not have any formal nutritional qualifications, but I do hold store in the idea that eating a multitude of colours in your diet makes it far more appetisizing!

Gorgeous greens!

Pork chops with 7 kinds of veg!

  • 1/2 Butternut squash- cubed
  • 1 parsnip, cubed
  • 2 large carrots, cubed (the ones available at the minute are humongous)
  • 1/2 white onion
  • 4 cloves garlic
  • 1 lemon
  • Thyme, oregano and rosemary
  • 2 pork steaks
  • 1 large courgette; thinly sliced
  • 100g spinach, roughly chopped
  • 1 large leek, thinly sliced
  • Sprigs of mint, roughly chopped (I have some frozen so just crunched it up a little)
  • knob butter (I used the pour off from the hollandaise sauce from this morning)
  • drizzle of olive oil
Preheat oven to 160°C whilst you prepare the root veggies.
Add the parsnip, carrots, butternut squash, garlic, thyme, oregano & rosemary into a roasting dish. Drizzle with a little olive oil and toss to coat. Chop the lemon into segments and squeeze some of the juice over the veggies; throw the segments into the pan and toss again to coat. Season.
Pop into the oven- I put mine in for 40 minutes, stirring every 15 minutes or so.
After 40 minutes rub a little of the butter into the pork chops and place on the top of the root veg; cook for 18 minutes
An abundance of colour
Approximately 5 minutes from the end, put the knob of butter into a heavy based pan and warm gently.
Pop in the courgette, leeks and mint. Stir frequently until the leeks have softened and have started to colour
Add the spinach and continue stirring until the spinach is wilted.
Remove root veg and pork from the oven and serve with the minted springs greens


About kittenkirst

I'm a girl obsessed with all things food. Sweet, savoury, salty and everything inbetween captures my imagination! My favourite thing to do is spend hours leisurely reading from my cookbook collection and reading food blogs.....bliss! Feel free to have a nose at my blog and offer any suggestions or ideas!
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2 Responses to One upmanship!

  1. A dinner with no potato & 7 veg is not a dinner at all, it is torture. you should hang your head in shame! On a separate point, your fellas chicken thing looks awesome and on that basis he wins. I look forward to his recipe shortly.

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