This is another of those recipes which is barely cooking! But I did prepare the ingredients, assemble them and then bake in the oven so I guess cooking was involved. The trigger for it was doing a big clean out of the pantry and discovering half a bottle of the Christmas gift from my nephew of some yummy Yarra Valley Roasted capsicum salad splash. And the result was delicious!
Ingredients
4 pork butterfly steaks
4 tbs roasted red capsicum salad splash
Parmesan
Mode
Preheat the oven to 180c
Arrange the pork steaks in an oven-proof serving dish
Spoon the splash over the pork
Grate Parmesan over the meat
Cover with foil and bake in the oven for 45 minutes.
3 comments:
i'm afraid i can't do the pork thing but this would be good with chicken too i think. capsicum salad splash sounds like fun. cheers sherry
You could do it with chicken, maybe thighs to get more flavour. I might have tried it?
I had! https://librarianandthekitchen.blogspot.com/2017/02/roasted-capsicum-splash-chicken.html
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