Serves:Genoeg vir 6Nutrition facts:200 calories20 grams fat
Ingredients
375 ml (1½ k) broodkrummels
30 ml olyfolie
1 ui, fyngekap
2 selderystingels, fyngekap
125 ml (½ k) gekapte pietersielie, tiemie en salie
6 varkneksteaks
60 ml (4 e) botter
10 ml (2 t) olyfolie
English recipe
Pork neck steaks with a herb stuffing
Serves 6
375 ml (1 ½ c) breadcrumbs
30ml olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
125 ml (½ cup) chopped parsley, thyme and sage
6 pork neck steaks
60 ml (4 tablespoons) butter
10 ml (2 tsp) olive oil
Instructions
Voorverhit die oond tot 180 °C. 1 Rooster die broodkrummels vir sowat 7 min. op ’n bakplaat tot goudkleurig. 2 Braai die ui en seldery in die verhitte olyfolie in ’n braaipan tot sag en deurskynend.Skep in ’n mengbak en voeg die broodkrummels by. 3 Voeg die gekapte kruie by en meng deur. Geur met sout en peper. 4 Sny ’n gleuf in elke varkneksteak en vul met sowat 30 ml (2 e) kruievulsel. Steek met ’n sosatiestokkie toe. 5 Smelt die botter en olyfolie in ’n verhitte braaipan. Braai die varkneksteaks tot goudbruin alkant. 6 Verlaag die hitte en braai tot deurgaar. Skep deurgaans van die botter oor die steaks. 7 Sit voor met sagte polenta of kapokaartappels.
English recipe
Preheat the oven to 180 ° C. 1 Toast the bread crumbs for about 7 minutes on a baking sheet until golden. 2 Fry the onion and celery in a frying pan in heated olive oil until soft. Spoon into a mixing bowl and add the bread crumbs. 3 Add the chopped herbs and mix. Season with salt and pepper. 4 Cut a slit in each pork neck steak and fill with about 30 ml (2 tbsp) herb stuffing. Insert a kebab-stick. 5 Melt the butter and olive oil in a heated frying pan. Fry the steaks until golden brown on both sides. 6 Reduce the heat and fry until cooked through. Spoon butter over the steaks. 7 Serve with soft polenta or mashed potatoes.