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Outdoor Reared Pork Steak, Roasted Aubergine with Chorizo and Black Olives


  • 6x 7oz outdoor reared pork leg steaks
  • 1 aubergine
  • 2 shallots roughly chopped
  • ½ clove garlic
  • Salt and pepper
  • Olive oil
  • 4 baby fennel
  • 40 g sliced Chorizo
  • Black olives and cherry tomatoes
  • Basil and Chervil



  1. Peel & poach the new potatoes in seasoned water.
  2. Slice the aubergines thickly, roast with olive oil, shallots and garlic for about 20 - 30 minutes.
  3. Season the pork steaks and seal in a hot pan using olive oil and butter for about 3 to 4 minutes each side.
  4. Turn the heat down, then cook right through for around 6 minutes.
  5. Boil the fennel for about 5 minutes until tender and put to one side.
  6. Meanwhile, cook the Chorizo, cherry tomatoes and black olives in olive oil over a medium heat for 3 minutes, add the garlic and fennel and cook for a further 2 minutes.
  7. Check season and add basil and chervil and serve.


From Macdonald Botley Park Hotel, Golf & Spa