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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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Try something different on the BBQ this weekend. These spicy pork parcels pack a punch!
200g chorizo sausage meat
20g Italian parsley, roughly chopped
4 slices salami, as large as possible
Gas BBQ
1 chopping board
2 trays
2 tongs
1 non-metallic deep dish
1 mallet
Truss loops (ask your butcher)
200g chorizo sausage meat
20g Italian parsley, roughly chopped
4 slices salami, as large as possible
Gas BBQ
1 chopping board
2 trays
2 tongs
1 non-metallic deep dish
1 mallet
Truss loops (ask your butcher)
Light the BBQ and preheat to approximately 190°C.
One-at-a-time, lay a slice of pork between two pieces of plastic wrap on a chopping board, and pound with a mallet to flatten. Set the pork aside.
Slice down the centre of each chorizo sausage and remove the meat. Place the meat in a bowl and mix through the chopped parsley.
To prepare, lay a flattened piece of pork on a chopping and place 50g of the sausage mix in the centre. Fold the pork over to form a parcel, top with a slice of salami and hold with crossed truss loops. Repeat for each piece of pork.
On the grill, sear the parcels for about 5 minutes either side. Move the parcels to the rack, close the BBQ and cook for a further 20 minutes.
Once the internal temperature has reached 68°C, remove from the BBQ and rest covered in foil for 10 minutes.
Plate as a whole parcel or sliced, and serve with rocket salad, freshly grated parmesan, cracked pepper and olive oil.
Try something different on the BBQ this weekend. These spicy pork parcels pack a punch!
800g NZ pork topside, sliced thin at 150-200g per slice
200g chorizo sausage meat
20g Italian parsley, roughly chopped
4 slices salami, as large as possible
Gas BBQ
1 chopping board
2 trays
2 tongs
1 non-metallic deep dish
1 mallet
Truss loops (ask your butcher)
Light the BBQ and preheat to approximately 190°C.
One-at-a-time, lay a slice of pork between two pieces of plastic wrap on a chopping board, and pound with a mallet to flatten. Set the pork aside.
Slice down the centre of each chorizo sausage and remove the meat. Place the meat in a bowl and mix through the chopped parsley.
To prepare, lay a flattened piece of pork on a chopping and place 50g of the sausage mix in the centre. Fold the pork over to form a parcel, top with a slice of salami and hold with crossed truss loops. Repeat for each piece of pork.
On the grill, sear the parcels for about 5 minutes either side. Move the parcels to the rack, close the BBQ and cook for a further 20 minutes.
Once the internal temperature has reached 68°C, remove from the BBQ and rest covered in foil for 10 minutes.
Plate as a whole parcel or sliced, and serve with rocket salad, freshly grated parmesan, cracked pepper and olive oil.
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