Pork steaks with black garlic butter
- 4 cloves black garlic, peeled
- 50g butter, slightly softened
- 2 tablespoons finely chopped thyme
- 4 x 150g NZ Pork Steaks at room temperature (e.g. Pork Loin Medallions, Pork Rump, Pork Scotch Fillet)
- 1 tablespoon olive oil
- 2 small shallots, finely diced
- 1 ½ cups Basmati rice
- 2 ¼ cups water
- 1 ½ teaspoons saffron extract (or 15-20 threads saffron)
- Good pinch of salt
Beans and tomatoes
- 1 punnet cherry tomatoes
- 250g green beans, trimmed
- To make the black garlic butter, mash the black garlic on a chopping board with the side of your knife. Mix in a small bowl with the softened butter until well combined. Place a piece of cling film, about an arms-length long on the bench and spoon on the black garlic butter. Carefully roll the cling film around the butter to produce a small log shape. Twist the ends of the cling film to secure the shape tightly. Set aside in the fridge to set for about 10 minutes.
- Meanwhile, make the rice. Heat oil in a medium-size pot and cook shallots until soft, 2-3 minutes. Stir in rice, water, saffron and salt and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes.
- To cook the pork steaks, heat a drizzle of oil in a large fry pan (or on a BBQ hot plate) on high heat. Season pork steaks with salt and pepper. Cook for 2-3 minutes each side or until cooked through medium. Set aside to rest for 5 minutes.
- Keep fry pan/hot plate on the heat. Wash beans and add to hot fry pan/hot plate along with cherry tomatoes. Cook for 2-3 minutes until tomato skins are blistered and beans are bright green and just tender.
- Remove black garlic butter log from the fridge and unwrap. Roll gently but firmly in chopped thyme so that it coats the whole log.