Something a little different for the barbecue (and if it rains it can be cooked in the oven). The bean and olive salad is also delicious. We like this because it can serve up to eight people but can also be easily adapted for two (or as many as you like). You can also assemble the pork up to a day in advance and keep it in the fridge. A few new spuds on the side are the perfect accompaniment.
Stuffed pork medallions – to serve 8 (we successfully quartered to serve 2)
- 16 boneless pork loin steaks
- large bunch sage, leaves picked (about 32 leaves)
- 125g ball mozzarella, sliced into 16 pieces
- 2 lemons, halved
- cocktail sticks.
Put the pork on a board and make a deep pocket in the side using the tip of a knife, without cutting all the way through. Wiggle the knife around so the pocket is bigger than the opening. Stuff the pockets with a bit of cheese and a sage leaf. Close the opening by threading a cocktail stick through. Press another sage leaf on top of each medallion. Squeeze over juice from one of the lemon halves. You can make these up to a day ahead and keep them in the fridge.
Drizzle the medallions with a little bit of oil and barbecue for 4 minutes on each side (starting with the sage-leaf side down). While they are cooking, barbecue the lemon halves, cut side down, until charred, for squeezing over at the end. Season and serve.
If all else fails you can griddle the medallions in batches on a griddle pan, then transfer to a hot baking tray in the oven to finish cooking (160C/140C fan/gas 3).
(Original recipe from BBC Good Food)
Bean & olive salad – also to serve 8 but make less if you’re not that many!
- 2 yellow peppers
- 2 red peppers
- 300g green beans
- 300g cherry tomatoes, halved
- 1 tbsp small capers
- 2 handfuls of black olives, stoned (or not if you can’t be bothered)
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- large bunch basil, leaves picked, large ones shredded, small ones left whole
Blacken the peppers using a gas flame, barbecue or hot grill. Put them in a bowl and cover with cling film. When they are cool, peel, deseed and cut them into strips, keeping any juices.
Cook the beans in boiling salted water until crunch but not squeaky, then drain and put in ice water to stop them cooking further. Toss everything together, adding the shredded basil at the last minute and scatter over the small leaves to finish.
(Original recipe from BBC Good Food)
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Jono & Jules do food & wine 