PORK SCOTCH FILLET SUBSTITUTE RECIPES

Steps:

• Place steaks in a single layer in a shallow dish.
• Blend or process remaining ingredients to make a paste.
• Spread marinade on steaks and turn over to coat both sides.
• Cover and refrigerate for a least 1 hour.
• Preheat grill and grill steaks for 5 to 6 minutes.
• Turn steaks over, brush with remaining marinade and grill for a further 5 to 6 minutes.
• Serve hot with rice or couscous.

Steps:

• 1. Preheat the oven to 180C (160C fan-forced).

  2. Season the pork with salt and pepper and add to a roasting tray with the whole onions, stock and wine. Cover with baking paper and foil, and roast for 1 hour.

  3. Turn the oven up to 240C (220C fan-forced) and uncover the tray. Baste the pork with the roasting juices and cook for another 20 to 30 minutes, until the skin crackles.

  4. Once cooked, remove the pork and onions from the tray and strain the liquid into a small pan. Remove the fat and reduce the juices over a medium heat down to a couple of tablespoons.

  5. To make the burnt honey sauce, place the honey in a small saucepan over high heat. Cook until it turns a dark brown, about 3 to 4 minutes. Take the pan off the heat and add the vinegar and vincotto, swirling to combine. Add the oil, thyme and salt, and set aside.

  6. Grill the peach halves on a hot barbecue or in a griddle pan for about 3 minutes, cut-side down. They should have char marks but not be cooked through. Cut the pieces into quarters and stir through the honey sauce.

  7. Place the grapes on a frying pan over high heat and cook for about 10 minutes, rolling around occasionally, until they colour a little and are scorched, then stir through the honey sauce.

  8. Carve the pork and arrange on a platter. Spoon over the honey sauce and the meat juices, and serve with peaches and onion.