Pork fil­let with honey glaze and blue cheese stuff­ing

YOU Best Recipes: Braai - - Contents -

1 large pork fil­let

60 ml (¼ c) sesame oil

250 g streaky ba­con

STUFF­ING

50 g blue cheese, crum­bled

320 g pre­served green figs, roughly chopped hand­ful of fresh thyme, chopped

15 ml (1 T) teriyaki sauce

45 ml (3 T) co­rian­der pesto salt and freshly ground pep­per

1 Rub the fil­let with the sesame oil and leave to mar­i­nate in the fridge for 1-2 hours.

2 On a work sur­face, ar­range the ba­con rash­ers next to one another, slightly over­lap­ping. Place the fil­let on top of the ba­con and, with a sharp knife, but­ter­fly the fil­let so it can be stuffed.

3 Stuff­ing Lightly mix all the in­gre­di­ents and spoon in the mid­dle of the fil­let. Fold the fil­let then the ba­con rash­ers over the stuff­ing and se­cure by in­sert­ing ke­bab sticks through each rasher of ba­con.

4 Place on a fold­ing braai grid and braai over mod­er­ate coals for 20-25 min­utes, turn­ing of­ten.

5 Leave to rest for 5-8 min­utes then slice the stuffed fil­let be­tween each ke­bab stick (see pic­ture).

INNEKE AND JOHNNY AS SEEN ON ‘KOM ONS BRAAI’ ON VIA

SERVES 6 Prepa­ra­tion

15 min Mar­i­nat­ing 1-2 hours Cook­ing 20-25 min Stand­ing 5-8 min

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