This is a great summer recipe from Salt Yard for Taste of London. Quick, easy and ideal for barbecues; use a quality free range pork from a good butcher. Piquillo peppers make this dish by adding a sublime smokiness so don't substitute for regular marinated peppers
1. Pre-heat a barbecue or grill to maximum. Pre-heat an oven to 130°C.
2. Take a large sheet of aluminium foil and fold up the sides. Place the Jersey Royals and garlic in the centre along with the butter, some olive and season well with salt and pepper.
3. Fold over the foil to make a sealed parcel and place in the oven. Cook for about 1 hour or until the potatoes and garlic are tender and just starting to caramelise.
4. While the potatoes are cooking place the peppers in a blender and add a splash of merlot vinegar and blend the peppers to a puree.
5. While pureeing slowly add the extra virgin olive oil so as to emulsify (like making mayonnaise) season well and reserve.
6. Rub the pork steaks with olive oil and season well. Grill/barbeque on both sides until nicely charred and the pork is cooked to a medium degree. Remove from the grill and rest for 5mins, reserving the juices.
7. Divide the potatoes and garlic between 2 serving dishes, rip up the basil and sprinkle on to the potatoes. Slice the pork steaks into 4 and lay on top of the potatoes. Pour the resting juices over the pork followed by the piquillo pepper emulsion. Serve with a crisp green salad.
Recipe © courtesy of Salt Yard, London
Buy tickets and find out more at the Taste Festivals website.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.