Pork cutlets with glazed vegetable kebabs
12 baby potatoes, halved
1 tablespoon mustard
1 tablespoon honey
1 tablespoon olive oil
2 zucchini, halved lengthways, thickly sliced
1 red capsicum, cut into cubes
4 pork cutlets
lemon wedges, to serve
kJ 1670, fat 11g, sat fat 3g
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil, steam or microwave potatoes for 4 minutes, until parcooked.
Meanwhile, combine mustard, honey and oil in a small jug. Thread potato, zucchini and capsicum alternately onto 12 bamboo skewers.
Preheat a lightly oiled chargrill on high. Cook pork cutlets and vegetable kebabs for 4 minutes each side, brushing with mustard mixture. Season and serve with lemon wedges.