Served on a bed of cabbage, we garnished ours with parsley & also served it with carrotsAinsley Harriott is one of my all time favourite ‘celebrity’ cooks (I must confess that I'm all "Jamie Oliver'd out" at the moment !)
My Mum was lucky enough to meet Ainsley when he visited South Africa on a promotional tour a few years ago. She watched his cooking demonstrations, and was able to chat with him afterwards. She said that he is every bit as nice (and charismatic) in person, as he is on TV.
I was very lucky as she managed to get him to autograph my copy of his then recently published book “Ainsley Harriott’s Barbecue Bible”.
We cooked one of his recipes at my parent’s home during my recent stay with them, and it really was delicious. Apple and pork go so well together, yet I had never thought to serve cooked apple slices on top of the pork before. It makes a nice change to apple sauce.
Grilled Peppery Pork & Apple
(Taken from Ainsley Harriott’s “Meals In Minutes”)
Serves 4
Preparation time : 10 minutes
Cooking time : 10 minutes
Ingredients
400 gm Pork Fillet, cut into ¾ inch (12 x 2 cm) cubes
1 ½ tsp freshly ground Black Pepper
½ tsp Paprika
Grated rind of 1 Lemon
1 tsp fresh Lemon juice
4 tbsp Olive Oil
2 Apples, unpeeled
300 gm Savoy Cabbage, finely shredded
1 garlic clove, finely chopped
150 ml Vegetable Stock
200 ml carton Crème Fraiche
Salt & Pepper
Method
Pre-heat the grill to high. Place the pork slices between 2 layers of plastic wrap, then press down with the palm of your hand to flatten the meat out to a thickness of about ¼ inch (6mm). Remove plastic wrap.
In a bowl, mix together the pepper, paprika, lemon rind and juice and 3 tbsp of the oil. Slice each apple width ways into 4 slices. Drizzle the oil mixture over one side of the pork and apple slices. Grill the pork slices for 4 – 5 minutes on each side, turning once. Grill the apple slices, on the oiled side only, for about 5 mins until cooked. Keep the pork and apple slices warm.
Meanwhile, heat the remaining oil in a large frying pan. Add the cabbage and garlic and cook, covered, for 4 – 5 minutes until just tender. Stir in the stock and Crème Fraiche, warm through briefly, season to taste then spoon on to warmed serving plates. Top with the pork slices and serve the apple slices on the side or on the top.
I was very lucky as she managed to get him to autograph my copy of his then recently published book “Ainsley Harriott’s Barbecue Bible”.
We cooked one of his recipes at my parent’s home during my recent stay with them, and it really was delicious. Apple and pork go so well together, yet I had never thought to serve cooked apple slices on top of the pork before. It makes a nice change to apple sauce.
Grilled Peppery Pork & Apple
(Taken from Ainsley Harriott’s “Meals In Minutes”)
Serves 4
Preparation time : 10 minutes
Cooking time : 10 minutes
Ingredients
400 gm Pork Fillet, cut into ¾ inch (12 x 2 cm) cubes
1 ½ tsp freshly ground Black Pepper
½ tsp Paprika
Grated rind of 1 Lemon
1 tsp fresh Lemon juice
4 tbsp Olive Oil
2 Apples, unpeeled
300 gm Savoy Cabbage, finely shredded
1 garlic clove, finely chopped
150 ml Vegetable Stock
200 ml carton Crème Fraiche
Salt & Pepper
Method
Pre-heat the grill to high. Place the pork slices between 2 layers of plastic wrap, then press down with the palm of your hand to flatten the meat out to a thickness of about ¼ inch (6mm). Remove plastic wrap.
In a bowl, mix together the pepper, paprika, lemon rind and juice and 3 tbsp of the oil. Slice each apple width ways into 4 slices. Drizzle the oil mixture over one side of the pork and apple slices. Grill the pork slices for 4 – 5 minutes on each side, turning once. Grill the apple slices, on the oiled side only, for about 5 mins until cooked. Keep the pork and apple slices warm.
Meanwhile, heat the remaining oil in a large frying pan. Add the cabbage and garlic and cook, covered, for 4 – 5 minutes until just tender. Stir in the stock and Crème Fraiche, warm through briefly, season to taste then spoon on to warmed serving plates. Top with the pork slices and serve the apple slices on the side or on the top.
