|Sat Fat 2.8g||14%|
For this recipe, pre-boil the potatoes and allow to cool. Chop roughly and set aside.
Make the potato salad by mixing all the ingredients and stirring through the cooled, chopped potatoes. Set aside.
Mix all ingredients to make the pork marinade. Add the pork to a sandwich bag, add the marinade and leave for at least half an hour (ideally overnight).
Heat a griddle pan over a high heat and cook the medallions for 2 minutes each side. Serve with the potato salad.
300g Rooster or new potatoes, pre-boiled, cooled and roughly chopped
1 pork tenderloin, sliced into 1.5cm medallion
For the pork marinade
2tbsp olive oil
2tbsp cider vinegar
1 garlic clove, grated
¼tsp fine salt
2tsp caraway seeds, crushed with a pestle and mortar
1tsp grainy mustard
For the potato salad
1 small banana shaped shallot, finely chopped
½tbsp cider vinegar
1 tsp Dijon mustard
3 stalks dill, fronds removed
30g gherkins, finely chopped
50g radishes, thinly sliced (a mandolin would be ideal)
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Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.