|Sat Fat 2.8g||14%|
Influenced by Bavarian cuisine, this potato salad finds the delicious flavours of pork, potato and an abundance of seasoning combine to create a fresh summer dish.
For this recipe, pre-boil the potatoes and allow to cool. Chop roughly and set aside.
Make the potato salad by mixing all the ingredients and stirring through the cooled, chopped potatoes. Set aside.
Mix all ingredients to make the pork marinade. Add the pork to a sandwich bag, add the marinade and leave for at least half an hour (ideally overnight).
Heat a griddle pan over a high heat and cook the medallions for 2 minutes each side. Serve with the potato salad.
300g Rooster or new potatoes, pre-boiled, cooled and roughly chopped
1 pork tenderloin, sliced into 1.5cm medallion
For the pork marinade
2tbsp olive oil
2tbsp cider vinegar
1 garlic clove, grated
¼tsp fine salt
2tsp caraway seeds, crushed with a pestle and mortar
1tsp grainy mustard
For the potato salad
1 small banana shaped shallot, finely chopped
½tbsp cider vinegar
1 tsp Dijon mustard
3 stalks dill, fronds removed
30g gherkins, finely chopped
50g radishes, thinly sliced (a mandolin would be ideal)
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
Garlic spring lamb & potato traybake with asparagus
Try this tasty lamb and potato traybake to mix up your mid week (or weekend). Quick, easy and totally delicious!
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!