Grilled and roasted pork

Tags

BBQ, grill, italian cooking, longe de porc, Pork, roast

A perfect party dish. The pork is started off on the BBQ and then finished off in the oven while you serve cocktails and eat your starters. No last minute fussing and the flavour is absolutely amazing, the meat moist, succulent and juicy and the edges crispy…..

Serves 10 to 12

Ingredients:

• 2 tablespoons fennel seeds
• 2-3 dried red chillies or 1 teaspoon dried flakes
• 2 teaspoons herbes de Provence
• 2 kg / 4.5 lb pork loin ( loin of pork, off the bone with the skin removed) / (roti de porc dans la longe, désossée, en 1 seule morceau))
• olive oil
• salt and freshly ground black pepper
• 10 tablespoons red wine or sherry vinegar
• 6 sprigs fresh rosemary

Preparation:

Put your loin of pork on to a chopping board and score the fat in a criss-cross pattern
Massage the meat all over with a little olive oil
Using a mortar and pestle, smash up the fennel seeds with the chillies and the herbes de Provence (use more or less chilli depending on taste)
Rub the spices all over the pork
Place on a baking sheet or large ovenproof dish and let it come to room temperature – so that it can absorb the flavours
Preheat the oven to 200ºC/400ºF
Season the meat quite generously with salt and pepper and place it fat-side down on the grill
This will make the barbecue flame a bit so you’ll probably need to turn it over quickly on to the meat side
Grill the meat for 10 to 15 minutes, depending on how hot your barbecue is, and remember to keep turning it so it gets those lovely charred grill marks all over
Return the pork to the tray or dish you marinaded it in and place in the oven
After 30 minutes add the vinegar and rosemary, carefully move the meat around and baste it, and put it back into the oven for another 20 minutes
Internal temperature should be 62C / 145F
Remove it from the oven, leave it to rest for 10 minutes, then slice the meat up
Enjoy!

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Steaks with bacon mushroom sauce

Tags

bacon, BBQ, braai, faux filet, mushrooms, rump, sauce, steak, white sauce

 

The picture unfortunately does not do the meal justice, But, believe me it was delicious. And there is a good reason for the quickly executed photo – it was 35 degrees in the shade at 19h and I did not want to wait around as everything, including me, was melting. Not, that steak can melt, of course, but I am sure you get the picture.

I used faux filet, about 2 1/2cm thick (1 inch) from my butcher but any good steak would work.

Serves 4

Ingredients:

marinade
2 tablespoons (30ml) mustard powder
2 tablespoons (30ml) braai / barbecue spice
1/4 cup (60ml) freshly squeezed lemon juice
1/4 cup (60ml) olive oil
meat
4 faux filet or rump steaks, 2 1/2cm (1″) thick
sauce
3 tablespoons (45g) butter
1 medium onion, finely chopped
125g (4oz) bacon, cut into small pieces
125g (4oz) button mushrooms, quartered
1 cup (250ml) cream or milk
2 tablespoons (30ml) flour
1/4 cup (60ml) chutney

Preparation:

Mix all the marinade ingredients together
Pour the marinade over the meat and marinade for 3 to 4 hours or up to 2 days (I use a zip lock bag)
Melt the butter in a pan over medium high heat
Add the onion, bacon and mushrooms and sauté until lightly golden
Add the remaining ingredients
Stir over medium heat for about 6 minutes until sauce thickens
Heat the BBQ, remove the meat from the marinade and cook according to your preference (about 5 minutes for medium rare)
Serve the steaks with the sauce, french fries and a green salad
Enjoy!

BBQ pork ribs

Tags

barbeque, BBQ, braai, outdoor food, Pork, ribs, sticky sauce

This is a delicious finger-lickin’ bbq pork rib recipe. Make plenty because everyone will be wanting more.

Serves 4

Ingredients:

• 500ml (2 cups) hot water
• 2 pork rib racks

Spiced barbecue glaze

• 1/2 cup tomato sauce
•  1/4 cup Worcestershire sauce
•  1/4 cup brown sugar, firmly packed
•  2 tablespoons apple cider vinegar
•  1 tablespoon Dijon mustard
•  3 teaspoons smoked paprika
•  1 teaspoon dried oregano leaves
•  1 teaspoon ground cumin

Preparation:

• Make the glaze:
  Stir tomato sauce, Worcestershire sauce, firmly packed brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin in a saucepan over low heat for 2-3 minutes
  Increase heat to medium
  Simmer for 5 minutes or until thickened
• Combine the water and 2 tablespoons of the glaze in a roasting pan
  Add ribs
  Cover with foil
  Bake at 180C / 360 F, turning once, for 2 hours or until tender
  Brush the ribs with the remaining glaze
• Preheat a barbecue grill on medium
  Cook ribs for 4-5 minutes each side or until caramelised and slightly charred
  Transfer to a chopping board
• Cover the ribs with foil and set aside for 2-3 minutes to rest before carving
  To serve, use a large sharp knife to cut between the ribs
  Transfer to a serving platter
  Enjoy!

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