Posts tagged ‘lunch’

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 We originally made this BBQ Lemon Ginger Pork with Sweet Grilled Apples on a bed of Crushed Potatoes back in December when we were in Australia.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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January 27, 2011

Good Bite In My Lunchbox: Cannellini Bean Salad with Spring Onion and Sun-dried Tomato


We’ve got a rather indulgent weekend ahead with the Australia Day Barbie so today we wanted something simple and healthy in our lunchboxes. This Cannellini Bean salad is just the trick.

Apologies for the blurred photo … taken in a bit of a dash this morning before M raced out the door.

Sx.

 

Cannellini Bean Salad with Spring Onion and Sun-dried Tomato

Ingredients

400g tin of Cannellini Beans,  rinsed and drained

Punnet of Cherry Tomatoes

4 spring onions, chopped (or just cut them with scissors over the bowl)

2 tablespoons Sun-dried Tomato Paste (or finely chopped sun-dried tomatoes with a little of the oil they’re kept in)

Lemon Juice

Salt and Pepper

Instructions

Place all ingredients in the bowl and add a good splash of lemon juice. Stir to combine and coat salad ingredients in the paste and lemon juice. Season to taste.

Something Extra

I think this might be extra nice with the addition of some rocket. Another idea would be to add some feta cheese.

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

Good Bite In My Lunchbox: Red Rice Salad with Orange & Apricot


Ever since spotting this California inspired red rice salad on Eat.Live.Travel.Write I’ve had a hankering for a wild rice salad. Maybe it’s because it looked so fresh and summery and I’m feeling the need for an antidote to autumn. It came to mind this morning when I was making lunchboxes for M and me but the only ingredient I had was the red rice. I ended up creating my own version … a Red Rice Salad with Orange & Apricot. I’ll  have to go back to Eat.Live.Travel.Write’s version another time.

So here’s what went in our lunchboxes today.

Red Rice Salad with Apricot and Orange

So what do you need?

125g sachet Camargue Rice (Red Rice), boiled but so it retains a little bite

1 Orange (you’ll use juice and rind)

3 Spring Onions, finely chopped

6 Dried Apricots, sliced in strips

Rocket (2 cups or so – up to you)

Lemon Juice (Just a splash)

Handful Shelled Pistachios (Toasted lightly in oven with a little salt)

Salt

So how do you put it together?

In a bowl combine drained and cooled rice, spring onions, apricots, rocket and pistachios.

You have two options for the orange  rind in this salad – you can either grate the rind or else … using a peeler take 4 or 5 strips of rind from the orange. Tidy the strip up into a rectangle with knife and then cut in very thin strips. Add these to your salad.

Now you can cut the orange in half and squeeze all the juice out. Use this and the splash of lemon juice to dress the salad. Season well.

Nutty and Zesty!

Hope you enjoy this good bite in our lunchbox from today … it was delicious!

S.

October 14, 2010

Good Bite in my Lunchbox: Beetroot, Green Beans, Feta and Toasted Pistachios


M and I both take a packed lunch to work whenever we can and generally take turns to prepare them. But day in day out packed lunches can easily slip into being monotonous. So a couple of times a week we try to mix it up a little. Not with anything that takes a ridiculous amount of time to prepare,  just something different from normal. So today I’m starting recording these with what I’m calling Good Bite in my Lunchbox. First up is today’s lunch, a salad of Beetroot, Green Beans, Feta and Toasted Pistachios.

 

Salad of Beetroot, Green Beans, Feta and Toasted Pistachios

 

So what do you need:

Trimmed green beans, lightly steamed so they retain their colour and crunch, then rinsed under water until cold. (I love them raw too – but that’s up to you)

Cooked and peeled beetroot (use pre-cooked packaged beetroot if you like, just not the vinegar kind … or if you have any left over roast beetroot use this)

Greek Feta

Pistachio nuts, shelled and toasted lightly in a 170 degree Celsius oven with a little sea salt (You can buy them pre-shelled and most Asian supermarkets)

Handful fresh mint leaves

Splash lemon juice

Splash Olive Oil (Optional)

Honey – about half tspn per person

Salt and Pepper (nuts and feta are both salty so you won’t need much)

Note on quantities: Now I am loath to dictate exactly how much you should put of this or that as I believe you should make it according to how you like it balanced – and also how much you want to make. If you have a glut of beans, put loads in … likewise with beetroot. Just be careful not to go overboard on the feta and pistachios – both are very salty and you don’t want to make the salad too rich.

So how do you do it:

In a cup, whisk together the lemon juice, honey and oil. Place beans in the bowl / lunchbox and give a light with dressing. Add a touch of salt and pepper. Lightly toss to mix through. You do this now as once you start adding the beetroot it will transfer colour to everything. Layer on quartered segments of beetroot, crumbled greek feta,  pistachio nuts and mint leaves. Lid on – ready to go.

 


Good Bite in my Lunchbox Number 1

 

Looking forward to lunch now!

S.

NB: If a salad isn’t quite enough for your lunchbox, this would go well with some ryebread / ryecrackers or sourdough on the side … or even a piece of grilled chicken. Also if you don’t have pistachios then walnuts, hazelnuts or almonds would all make good substitutes.

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