Name Pork, Ham and Sage Rolls


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* 50 g (2 oz) sultanas
* 4 tablespoons Marsala
* 4 long thin pork escalopes, about 75 g (3 oz) each
* 4 thin slices Parma ham
* 1 tablespoon chopped sage
* 16 cubes white bread, about 2.5 cm (1 inch) square
* 4 tablespoons olive oil
* 8 thin rashers of streaky bacon, rinded and halved crossways
* salt and pepper

1. Mix the sultanas with the Marsala in a small bowl. Cover and leave to stand for 1 hour.
2. Cut each pork escalope into 4 long strips. Cut the slices of ham into strips roughly the same size. Lay a strip of ham on top of each strip of pork. Sprinkle each strip with some chopped sage, a few of the plumped sultanas and salt and pepper to taste, then roll each strip up neatly, so that you have 16 sausage shapes.
3. Brush each cube of bread lightly with the olive oil, and then roll up in half a rasher of streaky bacon. Thread 4 pork and ham rolls and 4 bread and bacon rolls alternately on to each of 4 kebab skewers, then brush the pork rolls and bread rolls with the olive oil.
4. Place the skewers on the oiled grid of a preheated barbecue and cook over the hot coals for 3-4 minutes on each side. Serve hot with a dish of grilled vegetables.

Serves: 4

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