main course

Sage and garlic crumbed pork chop

~ Eloise Emmett ~ 1 Comment

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I have used pork chops but it would be just as good with pork steak, fillets or even beef or chicken
(for four portions, serve with seasonal salad and potatoes)

4 pork chops

½ cup flour
1 egg
1 cup milk

1 cup breadcrumbs
3 tablespoons sage
3 cloves garlic
Salt and pepper

Oil

Trim the fat from the pork, bash the meat with a meat mallet to flatten slightly.
Chop the sage and crush the garlic and mix with the breadcrumbs and season with salt and pepper.
In a separate bowl crack the egg into the milk and whisk.
Put the flour in a separate bowl.
Dip each chop in the flour, shake extra flour off and dip in the egg, then dip in the breadcrumbs coating well.
Heat the flat plate of the BBQ to a low heat and brush with oil, cook the pork chops in the lower heat areas of the BBQ for about 6 minutes on each side.

Quail roasted with bacon and tarragon with garlic roast pink eyes and green beans

~ Eloise Emmett ~ 1 Comment

Quail roasted with bacon and tarragon with garlic roast pink eyes and green beans

4 partially boned quail
4 rashers bacon
1 table spoon olive oil
6 cloves garlic
1 red onion
8 small pinkeye’s
4 long sprigs tarragon
2 tsp butter
Salt and pepper

To prepare the quail rub both sides with butter, and season with a sprinkle of salt and pepper, wrap the quail up in bacon with the tarragon between the skin of the quail and the bacon.
Peel the garlic, leave whole, peel and cut the onion into large wedges, and place these on the base of a heavy base baking tray with the olive oil and the scrubbed pinkeye’s. Trim both ends of the green beans.
Bake for about 35 minutes. Add the green beans after about 30 minutes for the last 5 minutes

quail