End of October–more experiments of the low salt variety!

As those of you who read this blog know, my husband was unwell at the start of the month… among the prescriptions is eating with less salt. We do this anyhow, but still… it is not easy to measure up, even when you make things from scratch. In any event, it has been an interesting journey! Last night, for instance, I had got a very lean pork steak from the butcher–with fennel seed, vegetable ragout and potatoes and lots of herbs a very happy husband left the dinner table! 🙂
Seriously, it is amazing how much taste you could get by just finely chopping leeks, onions, swede and carrots and cooking them with just a spoonful of hot water, olive oil and fennel seed and herbs such as marjoram, tarragon and oregano.
So, for you all…
serves 1
1 lean pork steak, about 150g in weight;
about 100 g chopped mixed veg, i.e. onions, leeks, swede and potato (i.e. what you’d use for veg stock!)
1 tsp fennel seed
1 tbsp extra virgin olive oil
1/2 tsp marjoram, 1/2 tsp tarragon, a pinch of oregano
1 clove of garlic, crushed

Heat the oil in a frying pan and add the fennel seed; when it starts to brown add the garlic and the minced vegetables along with a tbsp of water; cover and let it sweat for about 10min til the veg starts to go pearly. Add the pork steak along with the herbs and turn a few times until it starts to cook and is well coated with the seasonings; cover, lower to a medium/low heat and leave it to cook until well done (very well, uncooked pork is truly dangerous!!), about 35min.
Serve on top of tatties (I steamed them).

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