Mangoes are coming into season.
And the pork producers have a national 6-2-2 campaign:
- Take a 2cm pork steak (sirloin, leg, scotch fillet or medallion).
- Pre-heat a pan, griddle pan or BBQ plate just like you would for any other steak.
- Cook the pork steak on one side, without turning, for 6 minutes.
- Turn it over once and allow it to cook for 2 more minutes. This method will cook the steak to just white but if you prefer it cooked pink, just reduce the cooking time.
- Remove the steak from the pan and rest for 2 minutes. Resting allows the juices to settle and produces a more tender and juicy result.
- Remember the simple rule for next time: 6 minutes on one side, 2 minutes on the other and 2 minutes to rest = the 10 minute pork steak.
(No accounting for variations in cooking devices, just use a damn thermometer and take out the guesswork.)
All at the same time as Australia’s annual food safety week began with this year’s theme , raw and risky (sounds familiar).
The NSW Food Authority is throwing its support behind the Food Safety Information Council’s Food Safety Week 2016 that commences today Sunday 6 November, urging NSW consumers not to become one of the estimated 4.1 million people affected by food poisoning each year in Australia.
Dr Lisa Szabo, NSW Food Authority CEO, said the theme of this year’s Australian Food Safety Week “Raw and risky” is a timely and apt reminder that some foods carry more risk than others.
“Recent years have seen major food poisoning outbreaks linked to risky raw foods such as unpasteurised cow’s milk, raw egg dishes, bean/seed sprouts, frozen berries and lettuce,” Dr Szabo said.