Sunday, 17 May 2015

Simply Grilliant

Cotolette di Maiale alla Brace con Ripieno di Mela, Cipolla, Zenzero & Ras el Hanout su Insalata alla Menta
Grilled Pork Cutlets with Apple, Onion, Ginger & Ras el Hanout Filling on a Minty Chop-Salad

Let's put a couple of pork chops on the grill! That's not something you hear people say that often, is it? Nope, it is usually the typical steaks, burgers and sausages that end up being grilled... Which is wonderful and fine... But you can also do something a little different now and again... No?

Well... Yes indeed you can! This was a simple idea, but it turned out really well, with the pork being juicy and flavorful... And yes, different and delicious as well!


I wanted to do something with pork and apple, as it is such a classic combination and is always wonderful. I decided to try using Ras el Hanout, rather than curry, which was my first thought, just to be a little different and added some fennel seeds as I also love the way they taste with pork... And already my plans were halfway hatched.

My ingredients to make and accompany 2 lovely little cutlets we really: 2 lovely little pork cutlets of course, 1/2 of a small iceberg lettuce, plenty of fresh mint, a few cherry tomatoes, 1 small onion, 1/2 an apple, about 1" of ginger, 1 tablespoon of Ras el Hanout spice, 1 teaspoon of fennel seeds, salt, pepper, lemon juice and olive oil.


A lovely, alternative, light, Summer meal- just a simple affair, with a hint of spice and a lot of freshness! What's not to love? Go grab your griddles and grills, guys and gals!


Prep-work in this case means simply finely chopping the apple and onion... And VERY finely chopping the ginger! You can also grate it, but- you know me... I like to show-off my chopping skills! Until I cut one of my fingers! Lol!

And next, using a very sharp knife, carefully cut a slit into each cutlet, making a little "bag" ready to be filled with al of those tasty goodies!


Pop the onion, apple and ginger, together with some salt, pepper, the fennel seeds and the spice, into a small saucepan along with a pat of butter and fry until the onion becomes translucent.

At that point, add just enough water to cover everything and then continue to cook until the water has evaporated away and everything is cooked through, but still has a little bite. Set to one side to cool and get ready to have some fun filling those cutlets!


Once the filling is cool, it should have absorbed all of the water and of course all of the flavors... And it will be smelling simply wonderful!


Spoon plenty of filling into each cutlet, but don't over-fill them- you don't want it all spilling out again after all! Seal with a simple cocktail stick, grab your griddle, add a drop or two of olive oil and get ready to let sizzle!

Cook for 2-3 minutes from each side, until the meat is no longer pink and you have some nice scorch-marks... Season with salt and pepper- and except for that simple salad, you are all ready to go!


To make the salad, simply chop both the lettuce and the mint leaves finely, pop them into a bowl, sprinkle them with salt and gently "mash" them through with your hands a little. Add a little olive oil and lemon juice, a touch of pepper... And you are ready to serve!

And of course, a few cherry tomatoes add a nice splash of color and a hint of fruitiness that makes everything a little brighter and nicer still.


That filling is lovely and sweet and tangy, with a great hint of spice, which transforms the otherwise relatively bland pork into something special indeed... I think you're going to like it!

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