Hanging Tender with Country Potatoes and Bean Salad
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• 1 Hanging Tender (kidney cone)
• Organic potatoes, waxy
• canned red and white beans
• 3 large tomatoes
• 2 cloves of garlic
• ½ bunch of parsley
• Olive oil
• Juice of 1 lime
• Grated zest of 1 untreated orange
• Salt
• Pepper
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preparation
➊ For the salad, rinse the beans and then drain them. Halve the tomatoes and cut them into thin slices. Chop the parsley and garlic. Put everything together in a bowl and mix, pour plenty of olive oil over it and season with lime juice, orange zest, pepper and salt. Leave to marinate in the fridge for several hours.
➋ First trim the meat and remove any excess fat and tendons - here it is grilled whole, but you can also cut the hanging tender into two pieces by cutting along the middle tendon with a sharp knife and removing it. But this is not absolutely necessary. Salt it generously all over. First grill the meat on both sides at high heat, then let it cook in the indirect grill zone until it reaches a core temperature of approx. 55 °C (or until it is cooked to the desired degree).
➌ Cut the potatoes into eighths and fry them in a wok in plenty of olive oil.
To serve, arrange the bean salad with the potatoes, cut the meat into thin slices and place on the salad.
Recipe by Friedhelm Kluge
In his barbecue school near Essen, Friedhelm Kluge, better known as “Fitti”, shows his barbecue skills.
Bookings at: www.bbqerwerden.de
Recipe from FIRE&FOOD issue 03/2018
