Name: Mixed grill
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 750 gram kipfler potatoes, halved lengthways; 1 tablespoon olive oil; 2 clove garlic, crushed; 2 teaspoon caraway seeds; 1/2 (600g) small cabbage, coarsely shredded; 4 (400g) pork butterflied steaks; 4 (480g) thick pork sausages; 4 (120g) thin bacon slices, rind removed; 1/3 cup (80ml) olive oil, extra; 1/4 cup (60ml) white wine vinegar; 2 teaspoon dijon mustard

Ingredients

750 gram kipfler potatoes, halved lengthways

1 tablespoon olive oil

2 clove garlic, crushed

2 teaspoon caraway seeds

1/2 (600g) small cabbage, coarsely shredded

4 (400g) pork butterflied steaks

4 (480g) thick pork sausages

4 (120g) thin bacon slices, rind removed

1/3 cup (80ml) olive oil, extra

1/4 cup (60ml) white wine vinegar

2 teaspoon dijon mustard

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.In a large, shallow baking dish, combine potato, oil, garlic and seeds. Roast for about 30 minutes, or until potato is browned lightly.

3.Remove potato mixture; stir in cabbage. Return to oven; cook, uncovered, for about 15 minutes or until cabbage wilts.

4.Meanwhile, cook steaks, sausages and bacon, in batches, on a heated, oiled grill plate (or grill or grill pan) for about 10 minutes or until cooked to your liking. Remove from heat; cover to keep warm.

5.In a large bowl, combine extra oil, vinegar and mustard with potato mixture. Serve mixed grill with warm salad.

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