Herb fried pork steaks

Nothing gives me a bigger buzz than if someone compliments my cooking. Except when its one of my kids. My daughter (the fussy one) has complimented me on my baking or sweets (sometimes) but its my son who is the good eater and is always saying how much he likes my food. He doesn’t see food as a ‘currency’ to manipulate me or to avoid eating. He is just hungry and loves what I cook.

I had planned on cooking these pork fillet steaks Panko crumbed like a schnitzel but time was getting on and I remembered the Chicken Fried Steak that is so popular in the States. When I first heard of it when I was there I was thinking “is it chicken or is it steak?”. What is this “chicken fried steak” everyone speaks of? When I tried it, I couldn’t quite get my head around it nor the white ‘gravy’ but it was pretty good. To save me a bit of time, I decided not to crumb the pork this night but dip the steaks in beaten eggs flavoured with herbs and then dredged in flour, then repeat.

The result was a delicious, crunchy flavoursome pork steak which made my son say that if I was ever in a cooking competition again, I have to cook this. Can’t get better than that. And I’m dying to try this again with chicken (or is that beef)?

Herb Fried Pork Steaks

• pork fillet or leg steaks, flattened
• eggs, beaten
• selection of herbs (eg parsley, basil, sage, thyme, oregano or whatever else you have on hand)
• plain flour
• salt and pepper
• oil for frying

1. Add the finely chopped (or herbs in a tube) to the beaten eggs.
2. Add salt and pepper to flour.
3. Dust steak in flour and then dip in egg.
4. Dust in flour again.
5. Heat oil in pan for shallow frying to a medium heat. 
6. Fry steaks until golden on both sides. 
7. Drain on absorbent paper.
8. Serve with mashed potato and vegetables.

What's in my pantry?

You’d think with me being the only one that uses my pantry, that it would be spotless and always tidy? Nah! I get in such a hurry sometimes. Instead of taking the time to put things back in their place. It gets a little messy and needs a good clean out, like it does now.  Also, my pantry is located in a couple cupboards, both next to each other. The previous owners of our house certainly didn’t think too carefully when it came to designing their kitchen. Maybe they didn’t cook too much. Anyway, I just make do with the space I have and am forever looking for an ideal solution, other than knocking the whole thing out. I always have the biggest case of ‘pantry envy’ when I see lovely pantries. One day my friends, one day.

Pasta packets and other packet goods not decanted in a jar

 

My baking supplies – things like sprinkles, cupcake papers, essences and colours, some nuts, chocolate etc

 

Sauces, spreads, oils, salt & pepper, drink powders etc

What I do love about my pantry ‘area’ is that it’s only an arm’s length from the stove, sink and bench space. I usually do the ‘kitchen shuffle’ when I’m cooking. Just don’t get in my way or else you’ll get trodden on.

A (very old, rare, clean & tidy) picture of my kitchen

This picture was taken when we had our house on the market about 3 years ago. (Notice the microwave baby bottle steriliser behind the white kitchen kettle. A long time ago.) It’s very rarely as tidy as this now that the children are older. There’s no dishwasher so dishes are always on the sink, either waiting to be washed or put away. The pantry cupboards are just to the left of the refrigerator.

 

The Ingredients in my Pantry

In my previous post, Run your kitchen like a restaurant, I mentioned that I have the same ingredients in my pantry, fridge and freezer at all times and my seasonal fruit and vegetables depict what I choose to cook for baking and my main meals. Below are my basic pantry lists and what I use those products for. I occasionally add special ‘one off’ purchases just to mix things up a bit. For example, marscapone, ricotta, olives, a special Asian green or an Indian spice like Panch Phoron (India’s answer to a 5 spice powder). This also allows a little more scope to my menu planning.

Pantry List

Freezer List

Fridge List

Herbs & Spices List

These lists are what I’ve got at the moment and you’ll probably find they differ only slightly from summer to winter. Summer time is the season for more salads and lighter meals and winter time brings more stews, puddings and heavier dishes. Having these lists up to date or, knowing that you have these same things on hand all the time, you’ll be able to whip up a meal in no time, even when you think you don’t have any ingredients.

If you have any questions about what I might use a certain ingredient for or any other questions, please don’t hestitate to ask.  I’d also love to know what’s lurking in your pantry.