Greek
Greek
Slow-Cooked Chicken Breast Curry
A charcoal-grilled take on Chicken Breast Curry, built on feta and dill and finished the way we...
Greek · Snack
Pan-Seared Pork Dip
This Greek Dip leans on lemon and oregano to do the heavy lifting. We sear the Pork for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Greek
Feta and dill Chickpea Bowl
A sun-drenched take on Chickpea Bowl, built on feta and dill and finished the way we like it....
Greek
Greek
Rustic Turkey Bisque with garlic and yoghurt
A rustic take on Turkey Bisque, built on garlic and yoghurt and finished the way we like it....
Greek
Greek
Feta and dill Turkey Grain Bowl
Our tested Glazed Turkey Grain Bowl: charcoal-grilled, generous, and balanced with feta and...