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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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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Veal escalope with mushrooms and Marsala / Scaloppine alla Marsala

Tags

Chicken, italian cooking, marsala, mushrooms, Pork, scaloppine, sherry, turkey, Veal

This is a simple classic that is quick and easy to make and never loses its charm.

Serves 4

Ingredients:

 

• 1/4 cup extra-virgin olive oil
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper
• 4 veal escalopes (alternatively use pork or chicken or turkey)
• 1 to 2 shallots, diced
• 225g / 8oz button or cremini mushrooms, quartered
• 1 cup sweet Marsala wine (or slightly sweet sherry)
• 2 tablespoons cold unsalted butter
• 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried thyme

 

Preparation:

Heat the olive oil in a large sauté pan over medium heat
Season the flour with salt and pepper
Dredge the veal in the seasoned flour
Place the veal in the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side
Transfer the veal to a platter and keep warm
Add the shallots and the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated
Add the Marsala, bring to a boil, and reduce by one third
Add the cold butter and return the veal to the pan
Bring just to a boil, reduce the heat, and simmer for 3 to 4 minutes
Stir in the thyme leaves and season the sauce with salt and pepper, to taste
Transfer the veal to a platter, pour the mushroom sauce over the meat, and serve immediately
Enjoy!

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