Posts tagged ‘summer’

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 We originally made this BBQ Lemon Ginger Pork with Sweet Grilled Apples on a bed of Crushed Potatoes back in December when we were in Australia.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 19, 2010

Good Bite In Australia: Gone Fishing


For many modern men the hunter gatherer instinct can only be displayed in their masterful control of a shopping trolley around the supermarket aisles; squeezing and tapping produce as they go. I can’t even claim this as Ocado do the hunting and gathering (and delivering)  for me. But that’s London.

On the remote island  in Western Australia where S and I have been staying there are no supermarkets. No Ocado. In fact there are no shops of any description. The nearest town is a boat ride away. We have a packed fridge so there is no fear of going hungry but the promise of fresh fish is there in the estuary. I’ve not fished since childhood and then it was with a cheap rod or a net. We didn’t catch much and what we did we’d throw back. So with this in mind I’m eager but not overly optimistic.

Optimistic ... maybe not

The Almanac tells us that the fish will be biting at 11.43 and biting they were. I get a few nibbles on the line before a big pull. Initially I haven’t a clue what to do but I soon have 3 people shouting instructions. The Aussies seem doubtful of my ability as essentially a first time fisherman and only Englishman in the group. But I almost surprise myself as I reel the fighting fish in and it drops onto the jetty. Flipping wildly until the hook is removed, it’s identified as a Black Bream and large enough to keep. It’s our first of the day and mine.  An Australian Herring follows into the bucket and I’m looking for my hat trick. It doesn’t come, though anything the others catch is thrown back for being under-size. Boasting the only catch of the day I feel I’ve done my bit for the reputation of Englishmen.

My Catch of the Day!

We return to the island with 2 fish between 6, which while hardly a main meal will make a good starter.

Straight from the river to dinner

S’s sister’s boyfriend gives us an impromptu masterclass on fish preparation on the jetty; where he descales, guts and removes the head. Both fish will be foil wrapped so it’s just seasoning that is required for the prep.

Ready to Cook

To the Black Bream we add lemongrass, chopped red chilli and lime. To the Herring a more subtle seasoning of lemon and fennel seeds. Straight onto the BBQ they go.

Onto the Barbie

We serve on the kitchen counter top and eat straight from the foil. Somehow fish from Ocado will not be the same again.

River to Barbie to Mouth

M.

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!

December 14, 2010

Good Bite In Australia: Summer Sorbet


This is something I don’t know how to make and don’t ever want to make because it’s just so good to buy it ready made from the Ice-creamery on a hot summers day …

Green Apple and Rockmelon Sorbet (Simmo's Ice-creamery)

…. especially when you know how cold it is back home in London, England.

S.

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