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Thursday, 23 September 2010
Monday, 26 July 2010
BRAAI 2
PORK & APPLE
On warm summer days my pork and apple baguette with a glass of cold cider is heaven!
What do you need:
1 KG of pork mince
4 pieces of pork(I had shoulder steaks but chops or fillet cuts are fine)
5 apples (again its what you have Bramley, pink ladies or gala will do)
1 jar of apple sauce
50g of sugar
3 onions
2 Peppers (yellow or red they are not a bitter as green)
2 cloves of garlic (i use a teaspoon of lazy pre-chopped garlic)
3 table spoons of olive oil
Large french baguette
Cider (of your choice with loads of ice)
Try and prepair your food the night before and leave in the fridge for the next day. It helps to set the burgers and marinade the meat.
Apple Marinade
Peel core and chop 4 apples, place in a hot pan on the stove.Keep stirring until apples are soft enough to mash add the sugar and half the jar of apple sauce.(the other half is for the Pork & Onion relish )Keep stirring for 2 minutes til all mashed but not sticking to the pan. Remove and place in a ceramic bowl or tupperware til later.
Pork & Apple burgers
Finley chop 1 onion and add with 1 KG pork and half the Apple Marinade. Season with salt and pepper(general mixed spice is ok to use aswell)then mix together well. How many Burgers and or how big is up to you. Split the meat up into your portion sizes and roll in you hands into balls flatten to the size of your palm and on one side in the middle push you thumb in to the burger but not all the way through.Place the burgers on a tray , cover and place in the fridge.
Pork & Apple steaks
Place your steaks and remaining apple relish into a bowl mix up top cover all of the steaks in marinade, cover and place in the fridge.
Pork & Onion relish
New potatoes
Pork & Apple Baguette
Braai 1
Chicken Flatty Peri-Peri.
Mark's BBQ pork ribs
Tikka Kebabs
What have we today.
This one is best preparing the day before.
Chicken Flatty Peri-Peri.
1 Chicken- size depends on who and how many you are feeding?
Peri-Peri sauce- i use Nando's Peri-Peri but any hot sauce does the trick.
Easy: I use poultry snippers to cut the Chicken along the breast bone until its open then grabbing the legs i bend it inwards to flatten it out, its anyway you can really.
Place chicken in a large bowl with the sauce all over it really work it in then seal and put in the fridge over night its not neccassary but helps with the flavour.
When cooking always allow the coals to have turned grey and you can just hold your hand above them for 3 or 4 seconds, place the chicken insides down over the coals at least 30 minutes before turning over, always basting with the sauce out of the bowl.30 minutes on the other side turning around regular as not to burn the legs and breast, then usually 10 to 15 minutes both sides. Chicken must be cooked properly when you cut into the leg the juices must be clear.
Mark's BBQ pork ribs
Any pork ribs you can get
Mark's BBQ Sauce marinade.
Place the pork in a bowl.
The marinade sauce is a throw it together on what you have in the cupboard and cola. Get another bowl put 200ml cola, salt&pepper, any herbs available on a pinch then a BBQ based sauce 6 table spoons, tomatoe sauce 6 table spoons and 2 spoons of any other sauces you may have. Mix it all together and put over the ribs cover and leave over night.
When cooking always allow the coals to have turned grey and you can just hold your hand above them for 3 or 4 seconds, place the ribs bone side down over the heat for 45 minutes basting every 15 minutes or so, then turn over meat side for 20 minutes. Keep basting til all the marinade is gone. Cut from the thickest end the meat should be white and firm.
Tikka Kebabs
Lamb mince 400 grams.
Finely chopped onion.
8 skewers.
masala ("mixture of spices") sauce.
Mix the mince, onoin and the masala together. Allow to stand in the fridge for an hour. Seperate mixture into 8 equal parts and roll around the skewer and leave in the fridge covered over night.
These cook really quickly ensure you can hold your hand over the coals for 5 or 6 seconds before you cook and they take 10 minutes turning regular.
It takes time and attention but the results the next day when eating are amazing.
Enjoy.
Fatboy
Mark's BBQ pork ribs
Tikka Kebabs
What have we today.
This one is best preparing the day before.
Chicken Flatty Peri-Peri.
1 Chicken- size depends on who and how many you are feeding?
Peri-Peri sauce- i use Nando's Peri-Peri but any hot sauce does the trick.
Easy: I use poultry snippers to cut the Chicken along the breast bone until its open then grabbing the legs i bend it inwards to flatten it out, its anyway you can really.
Place chicken in a large bowl with the sauce all over it really work it in then seal and put in the fridge over night its not neccassary but helps with the flavour.
When cooking always allow the coals to have turned grey and you can just hold your hand above them for 3 or 4 seconds, place the chicken insides down over the coals at least 30 minutes before turning over, always basting with the sauce out of the bowl.30 minutes on the other side turning around regular as not to burn the legs and breast, then usually 10 to 15 minutes both sides. Chicken must be cooked properly when you cut into the leg the juices must be clear.
Mark's BBQ pork ribs
Any pork ribs you can get
Mark's BBQ Sauce marinade.
Place the pork in a bowl.
The marinade sauce is a throw it together on what you have in the cupboard and cola. Get another bowl put 200ml cola, salt&pepper, any herbs available on a pinch then a BBQ based sauce 6 table spoons, tomatoe sauce 6 table spoons and 2 spoons of any other sauces you may have. Mix it all together and put over the ribs cover and leave over night.
When cooking always allow the coals to have turned grey and you can just hold your hand above them for 3 or 4 seconds, place the ribs bone side down over the heat for 45 minutes basting every 15 minutes or so, then turn over meat side for 20 minutes. Keep basting til all the marinade is gone. Cut from the thickest end the meat should be white and firm.
Tikka Kebabs
Lamb mince 400 grams.
Finely chopped onion.
8 skewers.
masala ("mixture of spices") sauce.
Mix the mince, onoin and the masala together. Allow to stand in the fridge for an hour. Seperate mixture into 8 equal parts and roll around the skewer and leave in the fridge covered over night.
These cook really quickly ensure you can hold your hand over the coals for 5 or 6 seconds before you cook and they take 10 minutes turning regular.
It takes time and attention but the results the next day when eating are amazing.
Enjoy.
Fatboy
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