Gluten Free Expo

Serves 4
Prep 10mins
Cooking 20mins
Low Sat Fat • Lower GI

4 cups (1L) gluten-free chicken stock
1 cup (200g) australian green lentils
4 x 150g pork leg steaks
1/4 cup potato or rice flour, seasoned
2 tbsp olive oil
3/4 cup (185ml) dry white wine
juice of 1 lemon, plus 1 lemon, sliced
1/4 cup chopped flat leaf parsley

1 Heat 3 cups of stock in a large saucepan on high. Bring to boil. Add lentils and return to boil. Reduce heat to medium and cook for 15 mins, until tender. Drain and keep warm.
2 Meanwhile, place a pork steak between two pieces of plastic wrap. Use a rolling pin to lightly pound, until steak is about 1cm thick. Repeat with remaining steaks. Cut steaks in half. Toss in seasoned flour to lightly coat, shaking off any excess.
3 Heat oil in a large frying pan on high. Cook steaks for 2 mins each side, until browned. Remove from pan. Add wine, lemon juice and remaining stock to pan. Bring to boil, scraping base of pan to dislodge any brown bits. Reduce heat to low and simmer for 5 mins, until reduced by half. Return pork to pan with lemon slices and simmer for 3 mins, until heated through.
4 Spoon lentils onto serving plates and top with pork and lemon slices. Drizzle with pan juices and scatter over parsley to serve.

(tip) Puy lentils are named after the region in the French province of Auvergne, where they are grown. These small blue-green lentils have a unique peppery flavour and hold their shape during cooking. The variety is now grown locally and sold as “Australian green lentils” in selected supermarkets and delicatessens.

Recipe adapted from September issue of BBC Australian Good Food Magazine