Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Festive BBQ Pork, Cranberry & Brie Canapés
Courtesy of Scottsdale Pork
Dietary: Nut Free
Serves: 12–16 canapés
Prep Time: 15 mins
Cook Time: 15–20 mins
Ingredients
3 Scottsdale Pork Tasmanian Scotch Steaks
200g brie cheese (or cheese of your choice), sliced into small wedges
100-200g cranberry sauce or jam
Sea salt flakes, to season Olive oil, for brushing
To Serve
Fresh rosemary or thyme leaves (optional)
Cracked black pepper
Cocktail picks
Method
1. Preheat the BBQ or grill to medium-high heat. Lightly brush the pork scotch steaks with olive oil and season generously with sea salt flakes and cracked black pepper.
2. Grill the pork steaks on the bbq for 4-5 minutes each side, or until golden and cooked through. Rest the steaks for 5-10 minutes before slicing into bite sized cubes.
3. Assemble the canapés: Place a slice of pork on each base, add the brie wedge next and drizzle with the cranberry sauce.
4. Garnish and serve: Sprinkle with fresh rosemary leaves and a crack of black pepper to finish.
