|Sat Fat 2.8g||14%|
Mix all ingredients to make the pork marinade. Add the pork to a sandwich bag, add the marinade and leave for at least half an hour (ideally overnight).
Meanwhile, make the potato salad by mixing all the ingredients and stirring through the cooled, cooked potatoes.
Heat a griddle pan over a high heat and cook the medallions for 2 minutes each side. Serve with the potato salad.
300g salad potatoes (such as Charlotte), pre-boiled, cooled and roughly chopped
1 pork tenderloin, sliced into 1.5cm medallions
For the pork marinade
2tbsp olive oil
2tbsp cider vinegar
1 garlic clove, grated
¼tsp fine salt
2tsp caraway seeds, crushed with a pestle and mortar
1tsp grainy mustard
For the potato salad
1 small banana shallot, finely chopped
½tbsp cider vinegar
1tsp Dijon mustard
3 stalks dill, fronds removed
30g gherkins, finely chopped
50g radishes, thinly sliced (a mandolin would be ideal)
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
Simple yet so tasty, this classic combination of basil, tomato and chicken will bring your jacket to life.
This campaign was originally produced in the framework of a programme co-financed by the European Union