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Rub crushed peppercorns, sage leaves and some olive oil into the beef. Set aside. Turn the Grill 2 Braai onto
high heat. Place meat sections on the very hot ribbed grill and grill for 5 minutes on each side. Remove and
wrap in tin foil.
While the meat is resting, warm the tortilla wraps individually over medium to low heat on the flat side of the
Grill 2 Braai. Keep them warm in tin foil once they have all been cooked. Unwrap the fillet and slice, against
the grain, then cut into thin strips. Toss the meat with soy sauce, vinegar and salt. Wrap the strips of beef
and leaves, plus desired ingredients, in tortilla.
Suggestions for other ingredients: Avocado pear, bell peppers, rocket, coriander, mint, re-hydrated mung bean
noodles, omelette strips and assorted cheeses. Serves 6.
BALSAMIC BEEF IN TORTILLA WRAPS
12 tortilla wraps (available from most local supermarkets)
600-900g beef fillet or rump, cut into 10cm sections
1 tablespoon crushed black peppercorns
2 tablespoons olive oil
10 sage leaves, torn into small pieces
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon salt
Lettuce leaves, sprouts and watercress
Plus any additional salad ingredients to your liking: (Leaves can be served whole, carrots and cucumbers
should be shredded).
6
Season the pork chops with oil, salt and pepper. Blend half of the pineapple slices along with the ginger,
garlic and water into a fine paste.
Heat the Ribbed Grill over high heat and reduce it to medium before adding the meat. Fry the pork chops for
3-5 minutes each side. You can adjust the cooking time depending on your preference.
Once the chops are sizzling away, place the balance of the pineapple slices onto the Flat Grill and pour over
the wine. Let the wine and fruit bubble away and reduce a little before adding the blended mixture. Add more
water if the sauce is reducing too fast. When it has reached the consistency of your liking. Add the sugar
and a pinch of cardamom. Season the sauce with salt and pepper.
You can either move the pork chops over to the lovely fruit sauce to caramelise further or you can lift the
chops onto a serving dish and pour the sauce over the succulent meat. Serve immediately. Serves 3-6.
PORK CHOPS IN PINEAPPLE AND GINGER SAUCE
6 pork loin chops, each about 2-3 thick
1 tablespoon oil
Salt & pepper to taste
1 medium pineapple, peeled and sliced
3 slices fresh ginger root
1 clove garlic
¼ cup water
¼ cup white wine or a light red wine
2 teaspoon sugar
Pinch ground cardamom
REQUIRED SURFACE
Grill 2 Braai
7
GRILL 2 BRAAI GRILL 2 BRAAI
REQUIRED SURFACE
Grill 2 Braai
5


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