Chilli & Fennel Pork Scaloppine With Creamy Bean Stew
This comforting stew is the crème de la crème. You'll simmer leek and cannellini beans in a fennel-infused stock before adding tangy crème fraîche. Top with pan-fried chilli and fennel pork steaks to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start, take your steak out of the fridge, open the packet and let it adjust to room temperature, then cover in cling film and bash with a rolling pin until flattened to approx. 1cm
Mix 2 tbsp [3 tbsp] [4 tbsp] flour on a plate, with half your fennel seeds, half your chilli flakes (can't handle the heat? Go easy!) and a pinch of salt and pepper, then drizzle your steak[s] with vegetable oil and press into the seasoned flour until well coated
Set the coated pork aside for later
Top, tail and slice your leek[s] into rounds, then wash thoroughly to remove any grit
Peel and finely slice your shallot[s] and peel and finely chop (or grate) your garlic
Wash your salad then pat dry with kitchen paper, then boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-high heat
Once the butter has melted, add the leek rounds and cook for 3-4 min or until softened and lightly golden
Meanwhile, heat a separate large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the coated pork and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your chilli & fennel pork scaloppine
Once cooked through, transfer the chilli & fennel pork scaloppine[s] to a clean plate to rest
While the pork is cooking, dissolve your chicken stock mix and a generous pinch of salt and pepper in 150ml [225ml] [300ml] boiled water – this is your chicken stock
Drain and rinse your cannellini beans
Once the leek has softened, add the sliced shallot and a generous pinch of salt to the pan and cook for 2-3 min or until lightly golden
Once lightly golden, add the chopped garlic and remaining fennel seeds
Cook for 1 min or until fragrant, then add the drained beans and chicken stock and give everything a good mix up
Bring to the boil over a high heat, then reduce the heat to medium and cook for 5-6 min or until the sauce has reduced by half – this is your bean stew
Once the sauce has thickened, reduce the heat to low and add your crème fraîche
Gently stir it all together and cook for a final 1-2 min or until warmed through (don't let it boil!) – this is your creamy bean stew
Serve the creamy bean stew topped with the chilli & fennel pork scaloppine and the salad
Add a small drizzle of olive oil, season generously with black pepper and sprinkle over the remaining chilli flakes (not a fan of spice? Just add a little!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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