Thursday, 26 June 2008

Busy summer

Apologies for been so quiet - I've been busy at work and a little under the weather. I missed the chance to see Dogville this week as I simply wasn't up for it. Which is a shame as I missed some good company and what everyone tells me is an excellent film. Hopefully I'll be back to my movie going and sociable best next week. I've also been doing very little cooking but am much happier now and am looking forward to the weekend and catching up with some friends.

However last week the boss and I managed to get into the garden for a BBQ and so here is a great way to cook some pork.

BBQ'd Pork
Pork loin
2 Apples cored and roughly chopped
3 large cloves of garlic –smashed and roughly chopped
A large teaspoon of grainy Dijon mustard
Salt & Pepper
2 onions roughly chopped
A good lug of Apple schnapps
Olive oil

2 whole onions for roasting on the BBQ
Sweet potatoes

Take a small roasting tin that will fit on your BBQ and will take the loin of pork.
Put in the Pork, apples, onions, garlic, salt, pepper, mustard, oil, schnapps and give a good shake and make sure everything is well coated.
Cover with foil. Make sure it is on really tightly. Now add a second layer of foil and make sure that is tight.

Put this on the BBQ and cook for up to an hour

While that is cooking put your onions on a skewer and BBQ them so that they are sweet. They should take about half an hour to cook.

The sweet potatoes also need to be wrapped in foil and put on the BBQ. They take about half an hour but this can vary with the size of the potatoes and the heat from the BBQ.

Depending on how organized you are the BBQ’d onions can be served cold as part of a salad or warm with the rest of the meal. The reason to leave the Pork in there a bit longer is as the onions and apples cook and caramelize they become really really sweet and that gives a nice little gravy to go with the pork.

The good news of course is that whatever pork left over makes excellent sandwiches the following day.

I'm trying to hatch a plan for some BBQ'd chicken with cous cous and salad if the weather here improves. The summer in Finland has definately been on the odd side so far in June and I'd like it to be a bit more stable (and on the sunny) side so that all my little foodie plans can come to fruition.

Until next time make sure you wear flowers in your hair at least once.

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