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SERVES 4 Prepa­ra­tion time: 20 min Bak­ing time: 15- 20 min Rest­ing time: 10 min

Pre­heat the oven to 180 ° C. 1 Sea­son the pork with salt and pep­per and rub with the olive oil. Heat a fry­ing pan and seal the meat on both sides. Set aside.

600 g pork fil­let salt and freshly ground pep­per 30 ml ( 2 T) olive oil 250 g phyllo pas­try 60 ml ( ¼ c) but­ter, melted 60 ml ( ¼ c) onion mar­malade 15 ml ( 1 T) sesame seeds


300 g spinach 125 ml ( ½ c) cream cheese 2 Sand­wich three sheets of phyllo pas­try to­gether with melted but­ter. Spread the onion mar­malade over the pas­try stack and put the fil­let at one end. Fold in the sides and roll up. 3 Brush the pas­try roll with more melted but­ter and trans­fer to a bak­ing sheet. Scat­ter the sesame seeds on top . 4 Bake for 15- 20 min­utes or un­til the pas­try is golden and the meat is done. Rest for 10 min­utes be­fore carv­ing. 5 Spinach Blanch the spinach in boil­ing wa­ter. Stir in the cream cheese and sea­son with salt and pep­per. Serve with the pork roll.

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