Monday, 27 July 2009

Into the fire

It is at times like these you wish you had an organised food/life blog. On Saturday night some friends came around and we BBQ'd again. If I had been organised there would have been photos. As it is you will have to use your imagination.

This summer is definitely turning into a personal best for getting into the garden and cooking stuff over the coals. It has also been a summer virtually devoid of burgers and sausages. It seems the more we BBQ the more we work with normal everyday food and all that is different is the heat source.

Anyway this time we took about 300g of boneless pork loin, marinated all day in olive oil, salt, pepper, garlic, rosemary and thyme. When we ready we simply seared the outside on the hot coals, them we put the meat in some foil, poured over the remaining marinade, wrapped it all up tightly and popped it right in the coals. Carried on cooking all the other stuff and about 20 minutes later is was perfect. Still wonderfully moist. So easy, so good.

It's almost getting to the stage where I'm about to dispense with the grill part of the BBQ and start popping pots into the coals to boil something away and sticking vegetables onto stakes and letting them cook that way. I can see that the next challenge will be to do this while out camping. Bring it on!

Today the sun is shining and I think it might be time to make the first gazpacho of the season for lunch!


Update: the gazpacho was lovely if I say so myself! Best of all it was easy. However no recipe this time because I didn't follow one and just went with a bit of this and a bit of that attitude.

After lunch we were feeling rather full so we went for a walk and we found the pea field.
Now before I go further I should explain this. The taxes we pay to the city of Helsinki are in part spent on farming and one example is the fields of peas the city grow and you can just go and pick them. For free. As a Brit living in Helsinki I laugh every time I imagine this being done in the UK. People would think the council were mental.
So anyway, we came home with a bag full of peas and well they needed to be eaten so I put them in with some cooked rice and served it with some nice pork chops cooked in a ratouille of vegetables. My secret ingredient was to fry the onions in some sherry vinegar and olive oil and they kept their sweetness all the way through. Even better it was a two pan supper so washing up was easy!

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