Spice up your summer with this recipe created by Executive Chef, Greg Piner, using quality Havoc Pork Scotch.
The kick from the green peppercorn and mustard, paired with the light and crunchy remoulade salad is what summer dreams are made of.
You will need
Havoc Pork Scotch
Large Celeriac 1
Dog Town BBQ Mustard 1tbsp
Granny Smith Apple 1
Salt and Pepper to taste
Green Pepper Corns 30g
Olive Oil 10g
Set it up on the EK
- To make the remoulade, thinly slice the apple and peeled celeriac and cut into matchsticks. Add juice of the lemon, mayonnaise, mustard. Season and set aside.
- Smash the green peppercorns with a mortar and pestle. Add fresh thyme and oil until it forms a paste consistency.
- Rub scotch with mixture and set aside for approx. 1 hour. Place marinated scotch onto the grill and cook for around 15 minutes or until meat is firm.
- Once rested, plate with remoulade salad and enjoy!
From the Chef
"You may be tempted to prepare the rub in a blender, but if you do, you’ll miss out on all the aromatic flavours. It takes time, but it’s worth it."
Want to perfect this recipe? Check out Greg’s tips for learning the language of flame-grilling here.