Pork fil­let with roasted red pep­per pesto

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Mar­i­nat­ing the meat is im­por­tant and well worth the plan­ning. Serves 4 Prepa­ra­tion time 10 min­utes, plus overnight mar­i­nat­ing Cook­ing time 20-25 min­utes


FOR THE PORK FIL­LET • 500g pork fil­let (or use 4 deboned

chicken breasts) • 2 onions, chopped • 2 ta­ble­spoons (30ml) olive oil,

plus ex­tra for fry­ing • ¾ cup (180ml) wa­ter • 1 stick pack (25g) Ina Paar­man’s

Liq­uid Chicken Stock • cooked tagli­atelle, to serve • 2 ta­ble­spoons (30ml) Ina Paar­man’s

Co­rian­der Pesto, to serve

FOR THE MARINADE • 20ml Ina Paar­man’s Braai & Grill Sea­son­ing • 1 sa­chet (125g) Ina Paar­man’s Roasted Red Pep­per Pesto • 3-4 gar­lic cloves, finely sliced • ½ cup (125ml) white wine (or chicken stock with 2 ta­ble­spoons [30ml] fresh le­mon juice) • 4-5 ta­ble­spoons (60ml-75ml) olive oil


Cut the pork fil­let length­ways into 4 strips, then cut across into cubes of ± 2cm x 2cm. Place the meat in a glass bowl. Make the marinade Add 1 ta­ble­spoon (15ml) of the Braai & Grill Sea­son­ing, the Roasted Red Pep­per Pesto and the gar­lic to the meat. Add the wine and olive oil, toss un­til well coated, cover and re­frig­er­ate overnight.

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