For the coals or the ket­tle braai

Go! Camp & Drive - - 93 -

Stuff th­ese guys at home, wrap them tightly in cling film, and re­frig­er­ate. Then you sim­ply braai them when you get to your camp­site.


(enough for 4) 1 kg pork fil­lets 2 tea­spoons pa­prika salt and black pep­per to taste 2 ta­ble­spoons olive oil 8–10 strips of ba­con 1 onion, finely chopped 4 cloves gar­lic, finely chopped 250 g brown mush­rooms, chopped 1 red pep­per, chopped 1 jalapeño chilli, chopped 50 g pecan nuts, chopped 1 cup crum­bled blue cheese 125 g baby spinach, stems re­moved

Here’s how

1 But­ter­fly the pork fil­lets your­self or ask your butcher to help. Put each but­ter­flied fil­let be­tween two lay­ers of cling film and flat­ten it with a rolling pin so that the meat is about 1½ cm thick. Rub the olive oil onto the meat and flavour to taste with pa­prika, salt and black pep­per. 2 Fry the ba­con un­til cooked but not crispy. Re­move from the pan and keep to the side. In the same pan (in the ba­con fat) fry the onion, gar­lic, mush­rooms, pep­per and jalapeño chilli for about 10 min­utes un­til soft. Flavour the mix­ture to taste with salt and pep­per. 3 Fold open the fil­lets and place the ba­con strips in a sin­gle layer on top. Now pack a layer of spinach leaves, and then the mush­room mix­ture. Sprin­kle the nuts and blue cheese on top. 4 Roll the fil­lets up length­wise and tie it firmly with kitchen string. 5 Braai the fil­let for 15–20 min­utes over medium coals. Turn the meat every 3 min­utes and en­sure all sides braai evenly. 6 Let the meat rest for 5 min­utes on a chop­ping board, cut into slices, and en­joy!

go! Drive & Camp says

If you don’t like blue cheese, rather use feta. >

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