Seared Pork with Caper and Lemon Butter Sauce

4 pork cutlets, steaks or chops 100g Western Star Butter olive oil, for drizzling salt and freshly ground black pepper, to taste 2 cloves garlic, crushed 2 tablespoons baby capers rind and juice of 1 large lemon 1/4 cup chopped flat leaf parsley creamy mashed potato, for serving Preparation Time: 15 minutes Cooking Time: 15 minutes Serving Size: Serves 4 1. Season pork to taste on both sides. Heat 20g butter and a drizzle of oil in a non stick frypan over medium-high heat and cook pork until done to your liking. Remove and keep warm. 2. Add garlic, capers, lemon rind and juice to pan, swirl and scrape to dislodge any caramelised juices. Add parsley and remaining butter, swirl again while butter melts to form a silky sauce. 3. Serve pork on a bed of creamy mashed potato, drizzled with butter sauce. Notes: Butter gives a fabulous flavour when pan-frying meat, but it does have the tendency to burn when heated to high temperatures, adding a drizzle of olive oil when pan-frying helps to stop butter from burning.

Crepe suzzete 1 cup plain flour 2 eggs 280-300ml milk 20g butter, Pinch salt Olive oil, for cooking Orange Sauce 2 large oranges, rind finely grated, juiced 6 tbs caster sugar 30g butter, chopped Serves 2 1. Sift flour into a bowl. Make a well in the centre and add eggs, whisk starting in the centre and drawing in the flour. Add the milk a little at a time whisking until batter is the consistency of thick cream. 2. Melt the butter until foamy and a little nutty then pour into the batter with a pinch of salt. 3. Heat (22cm base) crepe pan over medium heat, add a little oil to coat the base then ladle in crepe mixture, turning

to coat the base completely. Cook 1-2 minutes until light golden and lacy. Turn over and cook for 10-15 seconds. Remove to plate and keep warm. Repeat using the remaining crepe batter. 4. To make the orange sauce, combine the orange rind and 4 tbs of the sugar in a bowl and use fingertips to rub them together. Strain the orange juice into a jug, you should have 250ml (1 cup). Sprinkle 1 tbs of the remaining sugar over the base of warm crepe pan, cook over medium heat until sugar melts and turns golden. Add half the orange sugar and stir to dissolve. Add 125ml (1/2 cup) orange juice and stir to dissolve the sugar. Add half the butter and shake the pan until combined. Add three crepes, one at a time to pan and fold into thirds, spooning over the sauce to coat the crepes. Add 3 tsp Grand Marnier and 3 tsp brandy to the pan and flamb. 5. Transfer crepes to a serving plate, pour over the sauce and repeat to make a second serve.