IT’S almost August, the sun is shining and the children are enjoying their summer holidays. It’s time to join in the fun, dust off the barbecue and laze in the sun with our delicious Mediterranean themed cuisine.
The first recipe is Roast Pork Escalopes with Orange, Parsley, and Black Olive Salad. This combination of fresh summery salad with pork escalopes makes the perfect main course for any barbecue.
To make escalopes for 6-8 people, you will need 250g feta cheese, 200g fresh white breadcrumbs, four tablespoons finely chopped oregano, sea salt, freshly ground black pepper and 12-16 pork escalopes cut from the loin (to ensure they are nice and thin, ask your butcher to pound them with a meat mallet).
Mix the feta, breadcrumbs and oregano in a bowl until well combined, season to taste. Position the escalopes on a flat surface and place a heaped tablespoon of the feta mixture on one end of each of them. Roll the escalopes, securing each end with a cocktail stick. Remember the escalopes will not be that big, so it is up to you how many you serve.
For the salad, you need a large bunch of fresh flat leaf parsley, the segments of 4 oranges, chopped or whole, 200g stoned olives. We use Spanish olives but you can use Greek or Italian. Marinating your olives the day before is a good idea, we use olive oil, a little smoked paprika and chopped garlic.
Combine the ingredients in a bowl. Drizzle with a little olive oil and season sparingly with sea salt and black pepper, but be careful with the salt!