Recipe by Bim and Nicola Adedeji who run Bim’s Kitchen
We like the way they have used Mara seaweed in ways that are innovative and spice up classic dishes.
2 boneless pork loin steaks (each about 220g in weight and an inch thick)
20g plain flour
a pinch chilli flakes (optional)
1/2 tsp demerara sugar (finely ground)
2 generous pinches of salt
1g lemon peel powder
sunflower oil for frying (about 8 tbsp)
a small knob of butter/margarine
Mix all the dry ingredients together and leave to rest for at least 10 minutes.
Push the steaks firmly into the seasoned flour making sure both sides and all edges are coated.
Gently heat the sunflower oil and butter over a moderate heat. When the foam has subsided, add the steaks and fry for about a minute and a half on each side until turning golden brown.
Transfer to a grill rack in an oven preheated to 190C for about 12 – 15 minutes depending on the thickness of the steaks or until the meat has fully cooked through (juices should run clear when cut).
Leave the steaks to rest for a few minutes before serving with potatoes and vegetables of your choice (we had it with steamed carrots and pepper kale).
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