Montadito of Pork Fillet with Grilled Manchego Cheese and Padron Pepper
- 1 Whole pork fillet, 1 cm slices
- 2 tbs olive oil
- 1 Large French baguette
- 12 padron peppers
- 2 Cloves of garlic crushed
- 300gms Manchego cheese or mature cheddar (grated or thinly sliced)
- Salt and pepper
- Pimenton Dulce (Spanish Sweet Paprika) for garnish
1. Take off any white sinue from fillet and slice into 1 cm slices. Sprinkle sliced pork with salt and little black pepper.
2. In a medium non-stick frying pan, heat oil to medium to high heat. Add pork slices, you may need to do this in two batches.
3. Fry pork on medium heat until browned nicely, turning frequently for approximately three to four minutes.
4. Turn heat down and add garlic and stir until light golden brown. Leave pork to rest in pan.
5. Add tablespoon of oil to a separate frying pan bring to medium to high heat and add patron peppers, fry for approximately two minutes turning constantly. The skin will turn opaque/ brown this shows they are ready. Remove from pan with slotted spoon onto piece of kitchen roll.
6. Slice Baguette into one or two centimetre slices. Gently toast either on griddle or grill until lightly golden.
7. Bring grill up to medium heat, arrange toasted bread onto grill or oven tray. On top of the toasted bread add slice of pork fillet, then cheese on top of pork. Pop under grill until cheese has melted or is gently bubbling.
8. Quickly remove from grill pan and arrange on long serving dish or large round dish. Add one patron pepper on top and secure with cocktail stick.
9. Lightly sprinkle Pimenton over Montaditos and dish.
