lemongrass, then mash core with a
meat mallet or small, heavy frying
250 g lean steak, trimmed of any fat Extra virgin olive oil 1 onion, thinly sliced About 1 tbsp balsamic vinegar 75g cherry tomatoes 55g rocket 60g Stichelton or Stilton, rind removed Sea salt and freshly ground black pepper METHOD: Lay the steak on a sheet of greaseproof paper on a chopping board, cover with another sheet of greaseproof paper and beat out the meat with a
meat mallet or rolling pin.
You can also tenderize it with a
meat mallet if you wish.
Lay each flat between two pieces of cling film with the bone pointing away from you and bash with a
meat mallet or rolling pin until 5 to 10mm thick.
Coat the lamb steaks, then bash each one into an escalope using a
meat mallet or rolling pin wrapped in clingfilm.
The secret to moist and tender meat is to pound the steaks with a
meat mallet or back edge of a large knife.
Placeone piece at a time between plastic wrap and pound with flat side of
meat mallet or rolling pin until 1/4" thick.
One at a time place another piece of plastic over the tenderloin and with the flat side of
meat mallet pound until 1/2-inch thick and in the shape of a rectangle.
EMMERDALE (7pm and 8pm ITV) IN THE kitchen with a
meat mallet: so that was Declan's spur of the moment Modus Operandi.
One at a time, place each piece of chicken between sheets of plastic wrap (spritz the top of each piece with cooking spray before adding the top piece of wrap), then use a
meat mallet or rolling pin to gently pound to an even thickness, about 1/4 inch.
