grilled pork escalopes and green salad

while choosing a present for friends we went to see in france (mark hix's cookery book, as it happens), i noticed a slim paperback of elizabeth david's mediterranean food. now i've heard of elizabeth david, of course - she seems to be one of the seminal british cookery writers - but i've never seen any of her recipes and i certaintly would never have guessed that i would stand on the train on the way back from work transfixed by a description of how to make an omelette.

the pork i make for myself tonight is from that book. it's a very quick weekday supper but you do need to prepare it as soon as you get home and leave it to marinate for an hour or, if possible, more.

for 2

2 pork escalopes
finely chopped fresh herbs - i used a handful of parsley and thyme each and a spring of rosemary. i also put in a whole bay leaf which i took out before grilling
2 cloves of garlic, finely chopped
1/2 lemon
tablespoon or thereabouts of olive oil

beat the escalopes between two pieces of clingfilm until they are slightly thinner - don't bash them too hard or you'll break up the meat. place them in a shallow dish and cover with chopped herbs, garlic, squeezed lemon juice and the olive oil. season and leave for a couple of hours if possible.

cook under the hot grill for around 3 or 4 minutes each side.

i think it is obligatory to do what elizabeth david suggests which is 'serve them with a green salad upon which, instead of dressing, you pour the juices and the herbs which have fallen from the meat into the grilling pan'.


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