John Myers
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Pork Steaks Filled with Wild Garlic Cream
The perfect pork steaks filled with wild garlic cream recipe with a picture and simple step-by-step instructions.
wild garlic cream
- 70 g Wild garlic
- 150 g Cream cheese
- 50 g Goat and sheep feta
- 0,5 teel. Salt
- 0,5 teel. Chilli flakes
tomato and avocado salad
- 350 g Cherrie vine tomatoes
- 1 Avocado
- 2 Spring onions
- 1 Lime
- 2 tbsp Olive oil
- 0,5 teel. Salt
- Pepper White
also:
- 10 Toothpick
wild garlic cream
- First wash the wild garlic and dry it well. Remove stalks, cut into small pieces, crumble the feta cheese. Mix the cream cheese well with the other ingredients with a fork.
- Put pork steaks in a freezer bag and pound flat. Also goes well with a pan. Put a tablespoon of the wild garlic cream on the steaks, fold them up and close with the toothpicks. I left them unseasoned because there is already enough seasoning in the filling.
tomato and avocado salad
- Wash the tomatoes, dry them and cut them in half. Cut the avocado all around with a knife until you hit the core. Now turn the avocado slightly so it can be halved. Remove the core. Now lift out the inside with a tablespoon and cut into small pieces. Squeeze the lime and beat the juice with the olive oil, salt and pepper. Fold in the tomatoes and avocado. Wash the spring onions, cut into rings and fold in.
- You can now open the meat bags for 2-3 minutes from each side. Fry in hot oil and serve with the salad. we put them on the grill, of course with the nice weather.
- By the way, if there is any of the wild garlic cream left over, it tastes great on fresh baguette.
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