Barbecue with Mani

Name: Barbecue with Mani
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2-3 Garlic cloves; 4-5 Stem(s) Parsley; 1 Branch rosemary; 3 Stem(s) fresh marjoram; 1 untreated lemon; 1 TEASPOON dried oregano; 3 (approx. 900 g) Pork fillets; 7-10 Tbsp Pepper; 9 thin slices of breakfast bacon; 1 collar (approx. 250 g) Spring onions; 6 (approx. 270 g/ 19 cm Ø) Wheat tortillas; 6 tablespoons (approx. 180 g) Schmand; 250 g grated, medieval Gouda cheese; 3 (600 g) colourful peppers; 75 g paprika-filled olives; 250 g Sheep's cheese; 4 TABLESPOONS Olive oil; 6 (approx. 750 g) Tomatoes; 3 tsp (approx. 30 g) Pesto; 7-10 Tbsp 6 T-bone steaks (approx. 400 g each); 2-3 TABLESPOONS Steak pepper/black pepper roughly crushed; 7-10 Tbsp Cling film; 6 little wooden skewers; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

2-3 Garlic cloves
4-5 Stem(s) Parsley
1 Branch rosemary
3 Stem(s) fresh marjoram
1 untreated lemon
1 TEASPOON dried oregano
3 (approx. 900 g) Pork fillets
7-10 Tbsp Pepper
9 thin slices of breakfast bacon
1 collar (approx. 250 g) Spring onions
6 (approx. 270 g/ 19 cm Ø) Wheat tortillas
6 tablespoons (approx. 180 g) Schmand
250 g grated, medieval Gouda cheese
3 (600 g) colourful peppers
75 g paprika-filled olives
250 g Sheep's cheese
4 TABLESPOONS Olive oil
6 (approx. 750 g) Tomatoes
3 tsp (approx. 30 g) Pesto
7-10 Tbsp 6 T-bone steaks (approx. 400 g each)
2-3 TABLESPOONS Steak pepper/black pepper roughly crushed
7-10 Tbsp Cling film
6 little wooden skewers
7-10 Tbsp Aluminium foil

Directions

1
For the pork fillets, peel and chop the garlic. Wash the parsley, rosemary and marjoram. Pluck off leaves or needles and chop. Wash the lemon thoroughly and finely grate the peel. Mix oregano, freshly chopped herbs, garlic and lemon peel. Pour onto a plate. Wash pork fillets, dab dry and season with pepper. Roll the fillets in the herb mixture and wrap each with 3 slices of bacon. Cover with cling film, put in a cold place and let it soak through
2
For the filled tortilla rolls, clean and wash spring onions and cut into thin rings. Spread each tortilla with a tablespoon of sour cream and sprinkle with spring onions and cheese. Season with pepper and roll up the flat cakes. Stick them with wooden skewers and put them in a cold place, too
3
For the paprika shuttle, clean the paprika and, depending on the size, halve or cut the halves of the length in three. Chop the olives. Crumble the feta cheese and mix with the olives. Season with pepper and distribute in the pepper boats. Place the boats on aluminium foil, sprinkle with 4 tablespoons of olive oil and close as a package
4
Wash and halve the tomatoes and place 2 halves on each piece of aluminium foil. Season the tomatoes with pepper, put some pesto on each half and also seal them into packages
5
Wash the T-bone steak and dab dry. Sprinkle with coarse pepper, press down lightly and also cover and chill
6
Preheat the grill (takes 25-30 minutes until the coal/briquettes are covered with a white layer of ash). Then push the charcoal aside to the right and left (for some appliances there is a charcoal holder). Now place an aluminium bowl in the middle of the grill, possibly with a shot of water, beer or wine. Now place the barbecue food. Steaks for direct grilling over the charcoal, pork fillets and tortilla rolls for indirect grilling over the aluminium bowl. Distribute the packets with the vegetables in between. The closer the food is to the grill, the longer the grilling times
7
T-bone steaks grilled directly need 8-10 minutes
8
indirectly grilled pork fillets need about 30 minutes
9
Tortilla rolls indirectly grilled need about 8 minutes
10
Grill the peppers and tomato packets for about 10 minutes until they are soft