Sylke’s home cookingAnother successful weekend meal. I had bought pork neck steaks marinated in herb butter, and two types of mushrooms, chanterelles and mini king oyster mushrooms.<br>
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My husband looked after the caramelised onions and potato mash. My job was the meat and the vegetables.<br>
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I decided to start with frying some sliced carrots in olive oil, then use the same pan to also fry the mini oyster mushrooms, and then the chanterelles. They all came out nicely, I only needed a tiny bit more oil for the chanterelles. While all of that was going on, I had heated up olive oil in a frying pan and very gently fried garlic slices in there, took them out, and cranked up the temperature for the pork neck steaks. The meat was fried 3 minutes on each side. I blanched some radish leaves for about a minute, put the meat on the plates and put the other vegetables into the meat juices.<br>
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I served up, and layered the fried vegetables on the blanched radish leaves, topped everything with the garlic slices. The caramelised onions brought everything nicely together. <br>
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