A little while ago I was asked to try some new recipes that Jean Christophe Novelli has devised using Port Salut cheese, to give a unique French slant to some old favourites. You know me, I’ll give most things a go given half a chance, so I duly set to.
The recipe I chose was this French take on Eggs Florentine which looked delicious and seemed well within my capabilities. Until, of course, I tried to make it with a child hanging off each leg waiting to go to bed; at that moment it was NOT within my capabilities (as a burned and inedible sauce proved). I must hasten to add that there’s nothing AT ALL wrong with the recipe, it was simple enough, but was just too fiddly for me with the two kids hanging around. If Mr W and I were suddenly child-free one weekend and fancied a nice brunch then this dish would be just the ticket, fantastic when you can watch the pots at your leisure and not worry about suspicious silences from the front room…
So, to assuage my feelings of guilt for not managing lovely Mr Novelli’s recipe, I decided to try something a bit simpler, but just as delicious, and adapt an old Asda magazine recipe to produce this:
Yes, ok, so my food styling could do with some work, but this was actually pretty darned tasty!
Pork Steaks with Port Salut Rarebit (adapted from Asda Magazine)
185g Port Salut cheese, finely chopped
450g Pork Steaks (aka 4 medium-sized)
1 tsp Worcestershire Sauce
1 tsp Dijon Mustard
1 Egg Yolk
1. Heat your grill to a medium temperature and =grill the pork steaks for 8 minutes, turning halfway through
2. Mix the cheese, worcestershire sauce, mustard and egg yolk.
3. Spread the mixture onto the grilled pork steaks
4. Return to the grill and remove when the cheese is bubbling
With the deepest respects to Mr Novelli, this was simpler to make for a family meal and tasted really good, as the Port Salut is not break-your-boots strong, like a mature cheddar, but a much milder flavour that seemed to work really well with the Worcestershire sauce. Please do check your grill as, obviously, they are all different. You might also need to keep checking the steaks as the cheese melts as, as you can see from the photo, mine did go a little over done!
As to what you could do with the remaining egg white, perhaps you could make a very small meringue?
There are some really nice recipes on the Port Salut website, including those devised by Jean Christophe Novelli so do take a look.
Note: I was sent some Port Salut to try but the opinions, and clear cookery dunce hat, are entirely my own.