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Good afternoon | 2nd September 2010
Barbecued Pork Mini Steaks with Radish Salad
| 8-12 Pork Mini Steaks |
| 2 tbsp Olive oil |
| 1 clove of Garlic (crushed) |
| Pepper Radish salad |
| 1 red Onion (chopped) |
| 20ml Rape seed oil |
| 20ml White Balsamic Vinegar |
| 20ml Grenadine syrup |
| 400 g Radish (sliced thinly) |
| 1 bunch Greek Basil |
| Salt |
Remove the meat from the packaging, rinse under cold water, pat dry with kitchen paper and spread out in a non-metallic container. Mix together oil and garlic and brush the mixture all over the meat. Season with pepper and set aside for 20 minutes to marinade.
Meanwhile prepare the radish salad. Braise the onion in the oil until lightly caramelized. Deglaze with the vinegar and syrup and bring to the boil. Pour the mixture over the radish and season with a little salt, allow to cool in the marinade.
Sear the Pork Mini Steaks on both sides for approximately 2-3 minutes in a preheated griddle pan or on a grill, remove and rest in a warm place for 5 minutes. Season with salt and serve with the radish salad.
Purchase your ingredients below...
Save £4.00
Cut small so they're great for children lighter meals or smaller appetites, these have all the flavour you would expect from Freedom Food Pork.
Up to 16 children's servings or 4-8 adult
servings
£29.00 £25.00
