8
INGREDIENTS
250g/½lb low-fat sausage,
uncooked
½ cup fresh breadcrumbs
2 tbsp fresh parsley
½ tsp thyme
½ tsp marjoram
1 tsp fresh ground black
pepper
2 whole pork tenderloins
(fillets)
8 cocktail sticks, soak in
water, pat dry
INGREDIENTS
1 large tuna, cod or salmon
steak
1 medium carrot
1 small sweet potato
25g wholemeal flour
1 egg white
breadcrumbs (1 slice of
wholemeal bread)
1 tsp white pepper
½ tsp medium curry powder
(optional)
1 tsp honey
1 tsp olive oil
1 tsp paprika
Serves 4
1.
Remove the sausage skins.
2.
Mix the sausagemeat, marjoram, thyme, parsley, and
pepper in a bowl.
3.
Cut each tenderloin in two, then cut a slit sideways
into each piece to make a pocket.
4.
Stuff the pockets with the mixture, and fasten the
edges with cocktail sticks.
5.
Grill till the pork and stuffing are cooked through (6-8
minutes).
Serves 2
1.
Put the olive oil in a bowl. Cut the sweet potato into
thin wedges then toss them in the olive oil.
2.
Put them on a plate. Stir the paprika and honey into
the bowl.
3.
Cut the carrot into sticks about the same width as the
thick ends of the potato wedges, and toss them in the
bowl to coat them.
4.
Put the wedges and sticks on the grill, and cook for 4
minutes.
5.
Mix the flour, curry powder and pepper on a plate. Put
the egg white on another plate, and mix with a fork.
Put the breadcrumbs on a third plate.
6.
Cut the fish into goujons (fingers). Dip them into the
seasoned flour, then into the egg white, then the
breadcrumbs.
7.
When the wedges and sticks have cooked for 4
minutes, add the goujons to the grill, and cook for
another 3-4 minutes, or till the breadcrumbs turn
golden.
SAUSAGE AND HERB STUFFED PORK
GOUJONS OF FISH WITH CARROT STICKS AND
SWEET POTATO WEDGES
