Monday, 30 April 2012
Passion for Pork Meaty Mixed Grill Feast
Mixed grills are probably more often comprised from not only different cuts of meat but different types of meat. Beef and pork may be the most common but we could equally have chicken, lamb, turkey or more thrown in to the mix. If you have a passion for a particular type of meat, however, such as pork, why not have a go at this recipe or an equivalent creation with such as beef? It definitely makes for a satisfying and interesting change.
Pork Mixed Grill Ingredients per Person
1 4oz leg of pork steak
2 pork sausages
2 large middle bacon rashers (or bacon as available)
1 slice of black pudding
2oz minced/ground pork
Generous pinch of dried sage
Salt and white pepper
Vegetable oil for frying
5 cherry tomatoes on the vine
2 small to medium mushrooms
2 slices of onion
1 slice of bread
2 tbsp baked beans in tomato sauce
This mixed grill only takes about half an hour or so to make from start to finish but it is all pretty much hands on cooking. This means you should take care to have everything laid out and ready before starting to cook.
First of all, heat up some oil in a large, non-stick frying pan. Season the leg of pork steak on both sides with salt and white pepper and put it in the pan. Add the unpricked sausages and cook on a low heat for a total of twenty minutes, turning the sausages frequently and the steak half way through.
Put the minced/ground pork in a bowl, season and add the sage. Mix thoroughly by hand, roll in to a ball and flatten in to a mini burger patty.
Remove the pork leg steak from the pan to a preheated plate and replace with the burger and black pudding. Add the tomatoes on the vine and the mushrooms. Remove the sausages to the plate with the steak and cover with foil to keep warm. Fry the black pudding and burger for five minutes each side, adding the onion rings when they are turned.
Cut a hole in the centre of the bread with an egg cup. Break the egg in to a small bowl and season with salt and white pepper.
Pour some more oil in to a second frying pan and heat. Just before the burger and black pudding are ready, add the bread and carefully pour on the egg, ensuring that the yolk slips in to the hole.
Take the black pudding and burger from the first pan and tuck them under the foil beside the sausages and steak. Replace with the bacon to fry for about a minute and a half each side, moving the onion on top of the mushrooms if you are short of space.
Carefully turn the eggy bread after about three minutes' frying, to fry for about a minute on the second side. Put the baked beans in to a small saucepan and on to a gentle heat to warm through.
Plate the eggy bread with the bacon alongside.
Lay the burger and the black pudding on top of the bacon, the steak on top of the bread and the sausages along either side.
Lay the tomatoes (still on the vine) on top of the steak. Spoon the beans in to the centre of the plate and add the mushrooms and onion on top of the black pudding and pork burger.
As usual, the HP Sauce is optional...