Chargrilled pork leg with asparagus

Pork leg with asparagus

Serves 4

  • 100 g goat's cheese

  • 8 tablespoons extra virgin olive oil, plus a little extra

  • 1 clove garlic

  • 1 small bunch fresh lemon thyme, leaves picked

  • 4 x 175 g higher-welfare pork escalopes, about 1cm thick

  • sea salt

  • freshly ground black pepper

  • 500 g asparagus, finely sliced lengthways

  • 250 g green and yellow courgettes, finely sliced lengthways

  • 4 tablespoons cider vinegar or white wine vinegar

  • 1 bunch of fresh mint, leaves picked

Rub the goat's cheese with a little olive oil and cook on a hot griddle on both sides until nicely coloured. Remove and put to one side. Bash up the garlic and lemon thyme in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Add a couple of splashes of olive oil, stir, and rub the mixture all over the pork escalopes.



Season the pork then put the escalopes, one by one, between 2 large pieces of cling film and hit them with something heavy and flat until they're about 0.5cm thick. This will make them really tender. Do this to all 4 escalopes.



Check that your griddle pan is hot, and chargrill your asparagus, then your courgettes, on both sides. Mark them nicely to give a bit of flavour and character to them. Put them into a salad bowl with the vinegar, 8 tablespoons of olive oil and half the fresh mint. Using the griddle pan again, chargrill your pork escalopes on both sides until nicely marked – about 4 minutes.



Tear each escalope in half and scatter these into the salad bowl with the rest of the mint (for a lovely fresh burst of flavour) and the crumbled goat's cheese. Toss well, then place the bowl in the middle of the table and let everyone tuck in.

Nutritional Information

Chargrilled pork leg with asparagus

With colourful courgette ribbons and creamy goat's cheese

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0 foodies cooked this
Just a few simple ingredients transform pork leg escalopes into an impressive dinner
Serves 4
30m
Super easy
Method

This is a really good way to turn a cheap cut of meat into something special. In this recipe, we're going to get nice thin escalopes of pork from the leg, flavour them and prepare them so they cook quickly. You could also use chicken or even veal in the same way, if you fancy.

Rub the goat's cheese with a little olive oil and cook on a hot griddle on both sides until nicely coloured. Remove and put to one side. Bash up the garlic and lemon thyme in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Add a couple of splashes of olive oil, stir, and rub the mixture all over the pork escalopes.

Season the pork then put the escalopes, one by one, between 2 large pieces of cling film and hit them with something heavy and flat until they're about 0.5cm thick. This will make them really tender. Do this to all 4 escalopes.

Check that your griddle pan is hot, and chargrill your asparagus, then your courgettes, on both sides. Mark them nicely to give a bit of flavour and character to them. Put them into a salad bowl with the vinegar, 8 tablespoons of olive oil and half the fresh mint. Using the griddle pan again, chargrill your pork escalopes on both sides until nicely marked – about 4 minutes.

Tear each escalope in half and scatter these into the salad bowl with the rest of the mint (for a lovely fresh burst of flavour) and the crumbled goat's cheese. Toss well, then place the bowl in the middle of the table and let everyone tuck in.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 779
    39%
  • Carbs 4.8g
    2%
  • Sugar 3.8g 4%
  • Fat 63.1g 90%
  • Saturates 18.9g 95%
  • Protein 45.1g 100%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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