Pork Scotch Steak with Tarragon & White Wine with Grilled Zucchini, Goats Cheese & Preserved Lemon
GRILLED ZUCCHINI, GOATS CHEESE & PRESERVED LEMON
Slice the zucchini length ways as thin as possible, heat a grill plate or BBQ until very hot, oil zucchini slices and grill both sides for approximately 30 seconds.
Finely dice preserved lemon removing the inner flesh.
Mix oil and lemon juice and preserved lemon in a small bowl until combined.
Arranged zucchini in a bowl dress and crumble goats cheese over and finish with chopped parsley.
PORK SCOTCH FILLET STEAKS WITH TARRAGON & WHITE WINE FINISHING BUTTER
Remove all packaging and set butter discs aside.
Place steaks into a greased medium heat fry-pan.
Cook steaks for 5 minutes on each side, turning only once.
Reduce heat and place the butter discs on top of the steaks to melt.
Use as a guide only, as cooking efficiencies of appliances may vary.
1 Pack of Bruemar Pork Scotch Fillet Steaks with Tarragon and White Wine Finishing Butter
2 medium Zucchini’s
50g of Goat Cheese or Curd
1/4 of a Preserved Lemon
1 bunch of chopped Parsley
50ml Extra Virgin Olive Oil
30ml Lemon Juice