Believe it or not, it’s meant to be barbecue season – time to make the best of the British summer.
Try Donald Russell’s barbecued pork mini steaks for something just a little different – delicious accompanied by the crisp, refreshing radish salad.
Riverford’s mint-marinated battered halloumi dish makes an ideal starter, side dish, or vegetarian alternative.
Putting on a spread? Take the stress out of the process this summer – with Donald Russell’s seven simple steps to planning the perfect barbecue.
Remove the pork mini steaks from their packaging, rinse under cold water and pat dry with kitchen paper. Spread them out in a non-metallic container.
Mix together the oil and garlic, and brush the mixture all over the meat. Season with pepper, and set aside for 20 minutes to marinate.
Meanwhile, prepare the radish salad. Sauté the onion in oil until lightly caramelised. Add the vinegar and grenadine syrup, and bring to the boil.
Pour the mixture over the thinly sliced radish, and season with a little salt. Allow the radish to cool in the dressing, before tearing and sprinkling on the basil.
Sear the pork mini steaks for approximately 2 to 3 minutes in a preheated griddle pan or on a grill. Remove and rest in a warm place for 5 minutes.
Season with salt, and serve with the radish salad.
Enjoy pork mini steaks from £5.75, from Donald Russell – buy now
Virgin Wines recommends the Ariki Reserva Cachapoal Cabernet Sauvignon Syrah 2011 – its combination of red fruit and smoky flavours stands up perfectly to the barbecued pork. This wine is available in the Can’t Go Wrong Red Case – AA members save over £50.
Serves 4 as a starter
For the halloumi:
For the batter:
For the dip:
Mix the yoghurt and mint, then toss in the halloumi to coat. Leave to marinate in the fridge for a couple of hours.
To make the dip: boil the broad beans for 4 minutes. Drain, refresh in cold water, drain again and peel off the skins. Put in a processor with the rest of the dip ingredients except the chilli. Blitz to a purée. Stir in the chilli. Add salt and more lemon to taste.
To make the batter: whisk all the batter ingredients until smooth. Heat a deep fat fryer filled with sunflower oil to 180°C, or carefully use a pan of oil – put oil 4cm deep in the pan, and use a food thermometer to check the temperature.
Put the remaining 2 tbsp flour in a dish, dip the halloumi in it, then dip in the batter. Fry for 3 to 4 minutes, turning halfway, until golden.
Drain on kitchen paper. Serve with the dip.
The rich acidity of Virgin Wines’ Les Audrelles Touraine Sauvignon Blanc 2012 cuts through the battered halloumi and spicy dip. This wine is available in the Can't Go Wrong Mixed Case – AA members save over £50.
(24 October 2013)