Posts tagged ‘apple’

June 10, 2011

A New Favourite: BBQ Lemon Ginger Pork with Sweet Apples and Crushed Potatoes


How lucky we’ve been to have had lots of sunshine over the last months … and we’re only technically 10 days into summer … though technically it is raining and the big cloud looming over London is looking angry. I’m doggedly optimistic that it will blow away by tomorrow because, being the weekend it’s time to BBQ!

Max and I have already been busy barbecuing away on our tiny little terrace so I have a few upcoming entries. But first would you mind if I revisit one of my  favourite BBQ dishes? We originally made this BBQ Lemon Ginger Pork with Sweet Grilled Apples on a bed of Crushed Potatoes back in December when we were in Australia. Seeing it was then British Winter, I reckon it deserves a repost now it’s British Summer. It’s a very simple dish to make and can all be done on the BBQ or grill … even the crushed potato.

So follow the link for the recipe and give it a try … Max and I will certainly be having it again soon.

Sarah x.


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December 14, 2010

On the Barbeque: Lemon Ginger Pork, Sweet Apples and Crushed Potato


It’s been a blazing hot day. M and I are down at my parent’s holiday home and after a day leisurely meandering along the coast and eating ice-cream it’s time to unwind for the evening. But after a few nights being treated to some of the old family favourites by my wonderful Mum, it’s my turn to cook. It needs to be simple as the suns setting and there’s beer to be drinking.  We’re definitely barbecuing tonight!

Being that there’s no shops to pop to, dinners coming from what’s in the fridge. When I pop my head inside it’s pork chops, potatoes and apples that I come out with.  A quick marinade of lots of lemon juice, lots of fresh ginger, lots of honey and a little dash of soy and I leave the chops to marinate while the sun goes down with M, the family and beers in hand.

Of course as soon as it’s set, everyone is suddenly hungry so the barbie’s fired up …

not long later …

Lemon Ginger Pork, Crushed Tats and Grilled Green Apple

It is easier than it looks.  The potatoes are done on the barbie in a foil packet to be quickly turned into a crushed potato with a fork and a little parsley and butter. The pork, basted in the warming depth of lemon, honey and ginger, cooks quickly and simply. And the sweet, lemony apples which top off the warmth and richness of the rest of the dish, are simply grilled on the side of the BBQ.

A Delicious BBQ Stack

Sat under the stars, our bellies full, a wee tot of the Whiskey we’ve brought from home is all we need for the night to come to a perfect end.

S.


So what do you need BBQ it like this?

Pork Chops

Potatoes

Green Apples

Honey

Lemon Juice

Fresh Ginger

Soy Sauce

Olive Oil

Salt and Pepper

Parsley

Butter – just a knob

Tin foil

First do all your prep ….

Pork Chops marinated in mixture of a good few squeezes of lemon juice, lots of fresh ginger, a big spoon of honey and little dash of soy sauce. Make the marinade to taste – I think it’s good to make lots of it so that you can use it to baste the chops while they cook. It’s up to you how strong you make the individual flavours but don’t be afraid to try to make them big.

Potatoes peeled, roughly sliced then placed on large sheet of tin foil. Toss in a little oil and salt and pepper then seal foil around potatoes so it forms a package with no openings.

Thinly Sliced Green Apples tossed in a mixture of Honey and Lemon. Don’t peel or core the apples, just slice them as they are and push out the seeds with a skewer or a finger, that way you keep the nice star shape.

Once the BBQ is fired up …

Put the packet of potatoes on first, not too hot as you want the steam that’s created inside the packet to cook the potatoes. Turn packet halfway through cooking. They are done when they are light and fluffy – you can just press down on the packet with the tongs and see if they feel soft, if you’re not sure open it up. If they are finished too long before the chops and apples it doesn’t matter, just leave them in the foil as they’ll stay hot.  When the chops and apples are almost done you can do the ‘crushing’. Empty the package into a bowl and with a fork, stir through a knob of butter, and parsley. As you do this break up the potato roughly so it has a crushed texture. Season to taste.

The chops can go straight from the marinade onto the BBQ. Don’t overturn them and you’ll get nice sear marks on them. Make sure you baste them with the left over marinade while they’re cooking.

The apples will take the least time and just need to be placed on the grill or griddle and let to colour and soften a little … don’t let them cook too much or they’ll fall through the grills. You want to turn them half way through so you get the nice grill marks on both sides.

Elements complete … all you need to do is make your stacks!

October 29, 2010

French Fridays with Dorie: Apple Cake … Don’t mess with Dorie and Baking my own Birthday Cake


Timing is everything and this week the designated Marie-Helene’s Apple Cake was perfect timing … no savories for me … it’s my birthday … does it matter if one ends up making their own cake? Not when it’s apple cake …

Apples ... for Apple Cake

My grandmother who was part french used to make an amazing apple cake and the look of this staring of the page of Dorie’s book inspired memories.

But just like timing is everything, in baking recipes are everything. Today I learnt a lesson … if you’re going to mess with Dorie then you should know when to mess with Dorie … and in this case ‘Don’t mess with Dorie!’ I decided to make lots of mini versions of the apple cake so I could take them into work with me to share around. Only problem was that the recipe called for a spring-form tin which I didn’t have in a small size. Still, I gave it a go in a muffin tray. Now you can see my results …

Apple Cakette

This one looks pretty in a way … but it was one of the few that made it out of the tray whole! I don’t think these cakes will make it to work because most crumbled when I removed them from the tray. Listen to Dorie and use a spring-form I tell you!

However if you don’t use one, they’ll still taste good and it will mean there’s more for you to nibble on rather than share around … they are delicious. Especially the really light flaky top that formed on the top. Mmmmm ….

S.

Coming Up next time on French Friday is ‘I’m not sure yet as it’s being decided by vote’ …. Feel like joining in or making these for yourself check out Around My French Table: More Than 300 Recipes from My Home to Yours. As requested by Dorie recipes for this group are not republished online.

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