Chunky barbecue potato slices
Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue
Stuffed pork medallions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 16 boneless pork loin steaksor medallions
- large bunch sageleaves picked (you need 32 leaves)
- 125g ball mozzarellasliced into 16 pieces
- 2 lemonshalved
- a little olive oil
- you will also need some cocktail sticks
Nutrition: per serving
- kcal384
- fat16g
- saturates7g
- carbs2g
- sugars1g
- fibre0g
- protein58g
- salt0.42glow
Method
step 1
To prepare the pork, lay a medallion on a board. Using the tip of a sharp knife, make a deep pocket in the side without cutting all the way through. Wiggle the knife so the pocket is bigger in the middle than it is at the opening. Stuff each pocket with a piece of cheese and a sage leaf. Thread a cocktail stick through the opening to close the pocket, then press another sage leaf on top of each medallion. Squeeze over juice from one of the lemon halves. The medallions can be prepared a day ahead and kept in the fridge.
step 2
To cook, wait until the coals are ashen. Drizzle medallions with a little oil and, starting with the sage-leaf side, barbecue medallions for 4 mins on each side, cooking them in batches if needed. While the medallions cook, barbecue the lemon halves, cut-side down, until charred, for squeezing over. Season and serve.
