Cooking time: 14-18 minutes
packages to tell you when they’re ready. The finished result
creates an impression of hours of toil – when, in fact, they’re
fairly easy to throw together. Perfect for showing off without
trying too hard.
2 lb / 1 kg pork fillet, trimmed of excess fat
1 oz / 25 g freshly grated Parmesan cheese
1 oz / 25 g mozzarella cheese
2 oz / 50 g Gruyère cheese
2 oz / 50 g Cheddar cheese
1 teaspoon fresh sage, finely chopped
1 garlic clove, peeled
salt and freshly ground black pepper
16 cocktail sticks, soaked in cold water for 10 minutes Try to find the thinnest, flattest fillet you can find. Cut it into 8 even pieces. Place each piece in turn between two sheets of cling film or greaseproof paper and squish each one out with a rolling pin to form a rectangular escalope. Be patient when doing this – apply firm, even pressure, but not so much that it will destroy the texture of the meat. When the meat is as thinly spread as it’s going to get, season it well with salt and pepper, and rub one side of each piece with the peeled garlic clove (which you can then discard).
Next grate the Parmesan, Gruyère and Cheddar together in a bowl and add the sage and mozzarella (which
is tricky to grate, so tear it into little pieces) and season well. Spoon this mixture into the centre of each piece of pork and spread it out evenly with the back of a spoon. Carefully roll the escalopes up, rolling from the shortest side of the rectangle, and secure each roll with a cocktail stick through its centre.
Cook the escalope rolls on the grill over hot coals or embers, for 14-18 minutes in total, turning regularly throughout the cooking time.
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