Pork Fillet


how to cook pork fillet

Ingredients:

A pork fillet weighing about 675 g will serve four as a barbecue dish.

Directions:

Season the pork the day before and leave it in the refrigerator overnight. Mix together a teaspoon of ground mace, a finely chopped garlic clove, a teaspoon of paprika, a tablespoon of chopped fresh sage and seasoning. Brush the pork with a little olive oil, then sprinkle the seasoning all over it. Place well rinsed fresh spinach in a saucepan and cover tightly. Cook over high heat for 35 minutes, shaking the pan often. Drain well. Open out the spinach leaves, overlapping them on a board and lay the pork on top, scrapping all its seasoning over. Wrap completely with a double thickness of spinach. Wrap rind less streaky bacon slices all around the pork, securing them with string to cover the spinach thoroughly. Grill the pork fairly high over the bacon with oil occasionally. The pork should be cooked through in about 30 minutes, depending on the thickness of the fillet. Serve the pork sliced, with a dressing of fresh soured cream and chopped chives. Serve this with new small potatoes and a three bean salad as a nice accompanied.

Making Salad

Pasta Salad A cold pasta salad is delicious, especially if made with a selection of vegetables that have either been marinated or, even better, roasted or grilled. Broccoli, red and yellow sweet bell peppers, zucchini and red onions are all good when treated in this way. Cut the vegetables into small strips or chunks and combine them with the pasta while they are hot to bring out the flavors, and either dress in olive oil with salt and freshly ground pepper, or a mixture of olive oil and balsamic or flavored vinegar. Add plenty of pitted ripe olives and leave to cool so the flavors mingle together well. A handful of chopped cilantro leaves or basil gives color and extra flavor.

Bean salad

This is also a good idea for a picnic as it is easy to make and tastes better if the flavors are allowed to mingle for a few hours before eating. Mix cooked garbanzo beans with cooked red kidney beans and add crushed garlic, thin slices or red onion, orange, yellow or red sweet bell peppers cut into strips, plenty of pitted ripe olives and some chopped fresh oregano. Add plenty of salt and freshly ground black pepper and dress with a good quality olive oil and some freshly squeezed lemon juice.

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