Harry Cobean
Executive Chef
nice,quick & easy to prepare with only a few ingredients.i remember eating this with spaghetti squash(i was right steve kroll,tesco's not stocked it since!)spiced up with chilli/parsley & flat green beans braised in a simple tomato sauce.i also like it in pitta bread with salad....even mashed spuds..as with all of my takes on recipe's.....your food,you choose
THE INGREDIENTS-adjust based on quantity..this was for 2 steaks
a)2 pork steaks...i used leg steaks but i have cooked it with shoulder steaks & pork loin.....all deelish...tastiest is shoulder imo but more of a chew!
b)juice of a lemon
c)1tbls evoo
d)1tbls red wine vinegar
e)lots of dried oregano...greek if you've got it..no? then regular dried oregano
f)lots of peeled garlic cloves
g)big pinch of salt...i like sea salt
h)lots of ground black pepper
THE METHOD
1)beat your pork(stop sniggering there at the back carruthers)with a meat mallet/bottom of a heavy pan to tenderise/thin the meat out.i use the cube side of the mallet 'cos the indentations created carry the marinade into the meat
2)finely slice the garlic...i used me mandolin.
3)chuck b) to h) into a bowl,stir to mix
4)put the meat in the marinade,turn a couple of times to coat,film up & refrigerate for as long as possible.24hrs is best imo or all day but min of 4hrs.or put it all in a food bag,seal it & massage your pork(last warning carruthers) every now and then
5)turn meat in marinade every few hours.
6)heat a griddle or frying pan or grill til smokin' hot.i love my griddle pans as i don't have a grill/bbq
7)remove meat from marinade & wipe off excess.DO NOT USE MARINADE BEYOND THIS POINT
8)cook your meat.if your pan/grill whatever is hot enough sufficient oil from the marinade will cling to the meat to prevent sticking
9)squeeze lemon juice over cooked meat and.......
10)ENJOY
THE INGREDIENTS-adjust based on quantity..this was for 2 steaks
a)2 pork steaks...i used leg steaks but i have cooked it with shoulder steaks & pork loin.....all deelish...tastiest is shoulder imo but more of a chew!
b)juice of a lemon
c)1tbls evoo
d)1tbls red wine vinegar
e)lots of dried oregano...greek if you've got it..no? then regular dried oregano
f)lots of peeled garlic cloves
g)big pinch of salt...i like sea salt
h)lots of ground black pepper
THE METHOD
1)beat your pork(stop sniggering there at the back carruthers)with a meat mallet/bottom of a heavy pan to tenderise/thin the meat out.i use the cube side of the mallet 'cos the indentations created carry the marinade into the meat
2)finely slice the garlic...i used me mandolin.
3)chuck b) to h) into a bowl,stir to mix
4)put the meat in the marinade,turn a couple of times to coat,film up & refrigerate for as long as possible.24hrs is best imo or all day but min of 4hrs.or put it all in a food bag,seal it & massage your pork(last warning carruthers) every now and then
5)turn meat in marinade every few hours.
6)heat a griddle or frying pan or grill til smokin' hot.i love my griddle pans as i don't have a grill/bbq
7)remove meat from marinade & wipe off excess.DO NOT USE MARINADE BEYOND THIS POINT
8)cook your meat.if your pan/grill whatever is hot enough sufficient oil from the marinade will cling to the meat to prevent sticking
9)squeeze lemon juice over cooked meat and.......
10)ENJOY
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! & stick 'em in the freezer.....providing you've laid the cider pipeline that is
),drained it in a sieve(lots of water there) & then just mixed in the parsley,chilli,some evoo,salt & pepper....dead easy.
