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warm veg salad with mint, goats cheese and pork
CheieeDate: Tuesday, 01 April 2014, 07:47 | Message # 1
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Dressing

2 tablespoons white wine vinegar
4 tablespoons olive oil
handful of fresh mint leaves
salt and pepper

Vegetables

Courgette
Asparagus

Marinade/rub

Fresh thyme leaves
2 cloves of garlic
olive oil

Goats cheese

For the dressing -

Chop up the mint, put it into a large bowl. add the oil and vinegar and season to taste

For the rub, get the leaves of the thyme, peel and chop the garlic and put into a pestle and mortar. Bash up, add the oil and bash some more.
Rub over the pork and cook how ever you would normally. Leave to rest after cooking for at least 3 minutes!

Heat a griddle pan on highest heat. Chop your courgette in half and make each half into quarters. Slice about 1/2 cm strips. Tail the asparagus and chop in half, lengthways if they are very long.
Put into the griddle pan in batches and sear them (no oil) until they have nice charred marks. I always put them on a chopping board once they are cooked near the stove to stay warm.

Once all the veg are cooked, mix your dressing again and put all the veg into it. They will soak up most of the dressing and will end up luke warm, don't worry! They are supposed to be. Slice the goats cheese and Schnitzels (if used). and start layering it all up on plates








With pork chops



With Schnitzels




 
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