Czech spice pork fillet

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Here’s a quick recipe for the Czech spice mix from the previous post.

It’s hardly a recipe really, just an example of how I use it.

Pork fillet is on our menu most weeks for curry, casseroles, pies or cut into steaks, as it is here. I like that fact that it’s so tender, versatile, lean (and cheap). It just needs a bit of trimming to get rid of any fat/sinew then I cut it into diagonal one inch slices, turn them onto the cut side and bash them out under a bit of cling film into small steaks.

They get rubbed in the ground spice mix and fried in a little oil. Simple, served here with some dressed lettuce and cous cous that I’ve stirred diced peppers and pine nuts through.

Tasty tea on the table in about 15 minutes.