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| BARBECUED BARKERS' CREEK PORK CUTLETS WITH GRILLED BETHONGA GOLD PINEAPPLE AND JACKET POTATOES |
This recipe was created especially by Andrew Mirosch who is executive chef at Sirromet Winery in Brisbane, chef contributor to the Courier-Mail’s Q-Weekend liftout and chef presenter on Channel Seven's Queensland Weekender lifestyle show.
Serves 6.
Preparation time: 10 minutes.
Cooking time: 40 minutes.
Cost: $4.70 per person.
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 | 6 medium roasting potatoes, skin intact | |
1/4 cup salt | |
1/2 tsp Italian dried herbs | |
30ml extra virgin olive oil | |
6 Barkers' Creek Pork cutlets | |
6 slices Bethonga Gold pineapple, cored, skin removed, cut into rings 1cm thick. | |
6 slices cheddar or other melting cheese | |
6 tsp sour cream | |
2 shallots, finely sliced |
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1. Prick potatoes with a fork and place in the microwave. Cook on high for 3 minutes.
2. Moisten potatoes with a little water then roll in salt. Place potatoes directly onto oven rack. Roast in oven preheated to 180°C for 30 minutes or until skin is crisp. Keep warm.
3. Combine herbs and oil and brush over pork. Char grill cutlets on the barbecue for 5 minutes each side or until cooked through.
4. Place cutlets on a baking tray. Top with pineapple rings and cheese and return to a hooded barbecue or transfer to a hot oven for few minutes until cheese has melted.
5. Cut a cross in the top of the potatoes. Squeeze open, fill with sour cream and sprinkle with shallots. Serve with cutlets.
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