Ingredients
Roast Vegetables – bowl and tray
- 1 bunch of baby beetroots – washed and cut
- 400g small sweet potato – peeled and cut in chunks
- 400g swede – peeled and cut in chunks
- Sprig of rosemary
- 50ml olive oil
- Salt
Relish – small pot
- 3 medium apples (450g) – peeled and grated
- ½ medium brown onion – super fine sliced
- ½ red chilli – super fine sliced
- 1 carrot – peeled and grated
- 50g raisins
- 1 tsp fennel seed
- 2 tbsp cider vinegar
- 80g coconut sugar
- 40g pickled ginger
- salt
Quinoa Crust crumbing station – 3 bowls and tray
- 2 organic eggs
- 65g organic spelt flour
- 50g rice flour
- 100g quinoa
- 25g sesame seeds
- 20g chia seeds
- Salt
Method
- For Roasted Vegetables – Toss prepared vegetables in bowl with herb and tip into roasting tray, place in 220degC oven for 25 mins.
- For Relish – Grate apple and carrot, saute onion, chilli and fennel seeds, add in apple and carrot, put in remaining ingredients and cook over low heat for 20 mins until preferred consistency.
- Cut Borrowdale pork loin into approx. 160g steaks and lightly bat out between two sheets of baking paper using a meat tenderiser ready to be crumbed.
- For crumbing station – have 3 bowls, 1 for whisked egg, 1 for spelt flour, and 1 for remaining ingredients.
- Proceed to coat prepared and seasoned loin steaks in the following order, spelt flour then egg wash then into quinoa crust mixture. Do this for each steak once and set aside to cook.
- Heat fry pan to medium temperature, add 150ml of olive oil, lay in schnitzels and cook over a 10 mins period flipping after 5 mins.
- Remove from pan with a spatula and rest on a sheet of paper towel to drain excess oil, then plate up all ingredients being generous with the relish.