150g Greek yoghurt
handful fresh mint leaves - chopped
1 teaspoon lemon juice
1 tablespoon olive oil
2-4 garlic cloves - crushed
6 backstraps pork - thinly sliced
8-10 pieces multigrain bread
1 teaspoon chilli flakes - to taste
salt and pepper - to taste
1 To make the dip, peel the cucumber and cut in half lengthways. Deseed it using a teaspoon, then coarsely grate. Put the grated cucumber into a sieve suspended over a bowl, season and mix through. Place a plate on top of the cucumber and allow it to drain for 1 hour or until the fluids stop dripping.
2 Combine ½ teaspoon salt, yoghurt, 3 chopped mint leaves, lemon juice, olive oil and garlic and mix thoroughly. Leave the dip in a sealed container in the fridge overnight for the flavours to develop.
3 Cut off a decent length of cooking string and soak in water for 30 minutes.
4 The mini rolled roasts require thin pieces of pork. After peeling the sinewy meat from the backsteaks, split them in half lengthwise to about schnitzel thickness. Using a big piece of backsteak to begin with may be less fiddly to split in half. Trim both sides of the backstrap so they are straight; this will assist with both the rolling of the roasts and the final presentation.
5 To make the stuffing, put the bread, remaining mint leaves and chilli flakes into a blender and whizz it around a few times. When it reaches a stuffing consistency, add the eggs, season and blend.
6 Spread the stuffing mixture thinly on one side of the backstraps, pressing down firmly with the heel of your hand to ensure that it binds to the meat. The key here is not to put the stuffing on too thick; otherwise, it won’t cook in the short time it takes the meat to brown.
7 Lay the coated backsteaks on a cutting board facing away from you, take up the end and begin to roll. Make the rolls nice and small - no more than a complete circle with the stuffing encased in the middle. Use a sharp knife to help cut the backstraps cleanly. Scrape a little of the stuffing off after completing the roll, so meat is touching meat, which seals the roast better and makes for a more attractive presentation.
8 Take the thoroughly soaked cooking string and cut into 10-20cm lengths. Secure this around the miniature rolled roasts with a couple of knots. Trim the ends, so they look neat and tidy.
9 Cook the roasts on a hot barbecue until golden brown. Serve with the tzatziki for dipping.