Bbq Pork Steaks With Smoky Corn

A quick and easy midweek meal ready in under 20 minutes

• Cooking Time Prep 5 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  320

• Protein

  30g

• Carbs

  30g

• Fat

  10g

• Saturates

  4g

• Fibre

  2g

• Sugar

  14g

• Salt

  0.88g

Ingredients

• 4 tsp tomato ketchup
• 2 tbsp dark muscovado sugar
• 1 tbsp white wine vinegar
• 1 tsp paprika
• 4 pork loin steaks, trimmed of any fat
• 4 corn on the cobs
• 1 tbsp butter

Directions

1. Boil a large pan of water for the corn. Make a sauce by mixing the ketchup, sugar and vinegar with half the paprika. Heat a non-stick frying pan, then brown the pork for 3-4 mins on each side. Spoon over the sauce halfway through cooking and turn the steaks in it until the pork is cooked through and sticky.
2. Meanwhile, tip the corn into the boiling water and cook for 5-8 mins until tender. Stir the remaining paprika into the butter in a heatproof bowl and microwave on High for 15-20 secs until the paprika is sizzling in the melted butter (alternatively, just melt the smoky butter in a small pan). Drain the corn, brush over the butter, then serve with the sticky pork steaks and a green salad.

Read More

Herb & Lemon Pork Chops

Cook these fresh, zesty chops on the barbecue, griddle or in a frying pan

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  362

• Protein

  30g

• Carbs

  1g

• Fat

  27g

• Saturates

  10g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.23g

Ingredients

• 6 big pork loin chops
• 3 garlic cloves, crushed
• small handful flat-leaf parsley, chopped
• ½ tsp fennel seeds, roughly chopped
• zest and juice 1 lemon, plus 1 lemon, quartered
• 3 tbsp olive oil
• 6 bay leaves

Directions

1. Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
2. Heat a barbecue, frying or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.

Read More

Barbecued Sticky Chinese Pork Chops

Give chops an oriental kick with this easy, sticky marinade

• Cooking Time Prep 30 mins
  Cook 15 mins
• Skill Level Easy
• Servings Easily halved or doubled

Nutrition per serving

• Kcalories

  438

• Protein

  31g

• Carbs

  14g

• Fat

  29g

• Saturates

  10g

• Fibre

  1g

• Sugar

  12g

• Salt

  1.55g

Ingredients

• 4 pork chops
• For the marinade
• 1 tsp five-spice powder
• ½ tsp ground cinnamon
• 1 tbsp hoisin sauce
• 2 tbsp each soy sauce, brown sugar, honey
• 1 tsp dry sherry, or Shaohsing rice wine
• thumb-sized piece ginger, grated
• 1 garlic clove, crushed
• For the salad
• 2 tsp fish sauce
• juice 2 limes
• 2 tsp soft brown sugar
• 1 shallot, thinly sliced
• 1 red chilli, thinly sliced
• 1 cucumber, halved lengthways, then sliced
• small bunch mint, roughly chopped
• 50g roasted peanuts, chopped

Directions

1. Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
2. To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
3. Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

Read More

Cumberland Hot Dogs With Charred Tomato Salsa

Wow the guests at your barbecue with this recipe for decidedly spicy Cumberland hot dogs

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  233

• Protein

  10g

• Carbs

  8g

• Fat

  18g

• Saturates

  6g

• Fibre

  1g

• Sugar

  5g

• Salt

  1.28g

Ingredients

• 4 Cumberland sausages
• 4 tomatoes, halved
• 1 red chilli, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp chopped basil
• pinch brown sugar
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• hot dog rolls, salad leaves and soured cream, to serve

Directions

1. Barbecue the sausages for 10-15 mins, turning occasionally, until cooked through. Meanwhile cook the tomatoes, cut side up, for 3-4 mins, until the skins start to blacken. Transfer to a bowl.
2. Mash the tomatoes with a fork and stir in the remaining ingredients. Spoon some into a long roll, add salad leaves, a sausage and top with a dollop of soured cream.

Read More

Pork & Fennel Burgers With Fennel Slaw

These light and zesty burgers are just the thing for an impromptu barbecue

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  424

• Protein

  20g

• Carbs

  32g

• Fat

  24g

• Saturates

  7g

• Fibre

  2g

• Sugar

  5g

• Salt

  2.09g

Ingredients

• 8 good-quality pork sausages
• 1 tsp fennel seeds
• pinch dried chilli flakes
• zest and juice 1 lemon
• 2 tbsp reduced-fat mayonnaise
• ½ onion, thinly sliced
• 1 bulb fennel, thinly sliced
• 4 bread rolls, split in half

Directions

1. Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.
2. Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.
3. Place a burger in each roll with some slaw, serving any extra on the side.

Read More

Pork Satay

John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  452

• Protein

  33g

• Carbs

  19g

• Fat

  27g

• Saturates

  7g

• Fibre

  2g

• Sugar

  17g

• Salt

  2g

Ingredients

• 400g lean pork steaks, cut into strips
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• For the sauce
• 2 tbsp coconut cream
• 1 tbsp red Thai curry paste
• 1 tsp fish sauce
• 1 tbsp palm sugar
• 4 tbsp tamarind paste
• 140g roasted peanuts, finely chopped
• 100ml coconut milk

Directions

1. Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
2. In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
3. Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.

Read More

Bbq Pulled Pork Sandwich

Slow cook pork shoulder for four hours in the oven to tenderise then finish on a BBQ. Serve with a thick, tangy sauce

• Cooking Time Prep 25 mins
  Cook 4 hrs, 30 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  520

• Protein

  49g

• Carbs

  15g

• Fat

  29g

• Saturates

  10g

• Fibre

  1g

• Sugar

  14g

• Salt

  1.1g

Ingredients

• 2 onions, sliced
• 3 bay leaves
• 1 tbsp each mustard powder and smoked paprika
• 1½ -2kg/3lb 5oz-4lb 8oz) pork shoulder, boned with rind attached and tied (ask your butcher to do this)
• 140g tomato ketchup
• 4 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 3 tbsp soft dark brown sugar
• 2 French stick, sliced into rolls, and coleslaw, to serve

Directions

1. Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead-simply cover the tray in foil and chill until ready to barbecue.
2. Light the barbecue. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce mixture over the meat.
3. Once the barbecue flames have died down, put on the pork, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins. The meat will be very tender, so be careful not to lose any between the bars. Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred.
4. Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and a little coleslaw.

Read More

Balsamic Roasted Sausages With Red Veg

Make this dish a meal in a pan by stirring through some chickpeas or butter beans for the final five minutes

• Cooking Time Prep 5 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  412

• Protein

  18g

• Carbs

  25g

• Fat

  28g

• Saturates

  8g

• Fibre

  3g

• Sugar

  18g

• Salt

  1.48g

Ingredients

• 3 red onions, cut into wedges
• 3 red peppers, deseeded and cut into quarters
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 8 sausages
• 250g cherry tomatoes
• few thyme sprigs (optional)
• 1 tbsp clear honey

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the onions and peppers in a roasting tin, drizzle over the oil and vinegar and season well. Roast for 10 mins.
2. Nestle the sausages, tomatoes and thyme, if using, in and around the veg, drizzle over the honey and cook for 25 mins more or so, turning the sausages halfway, until the sausages are cooked and everything is golden and sticky. Serve with mustard mash or crusty bread.

Read More

Sticky Hot Dog Jackets

Hot dogs for the perfect holiday supper

• Cooking Time Prep 15 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  740

• Protein

  19g

• Carbs

  56g

• Fat

  50g

• Saturates

  13g

• Fibre

  4g

• Sugar

  0g

• Salt

  3.49g

Ingredients

• 4 baking potatoes, each weighing about 225g/8oz
• olive oil for brushing
• For the sausages and glaze
• 2 tbsp maple syrup or clear honey
• 1 tbsp balsamic vinegar
• 2 tsp wholegrain mustard
• 1 tsp tomato purée
• 8 pork sausages
• For the mayo
• 8 tbsp mayonnaise
• 2 tsp wholegrain mustard
• 3 tbsp snipped chives or finely chopped spring onion

Directions

1. Rub the potatoes with a little oil, then sprinkle generously with salt (preferably flakes) and black pepper. Wrap each one in double-thickness foil and cook on the barbecue for 1 hour, turning frequently, until cooked. Or bake unwrapped in the oven at fan 180C/ conventional 200C/gas 6 for the same amount of time.
2. Mix the maple syrup, vinegar, mustard and tomato purée to make a glaze. Brush over the sausages and cook on the barbecue, turning and basting often, for 10 minutes until cooked and sticky. Meanwhile, mix the mayo ingredients in a small bowl.
3. Unwrap the potatoes and split down the middle. Add mayo and sausages (like a hot dog). Serve with a leafy salad.

Read More

Crispy-Skin Chicken Thighs

Delicious and gluten-free chicken and crispy potato wedges, roasted with paprika and lemon

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  917

• Protein

  64g

• Carbs

  32g

• Fat

  60g

• Saturates

  17g

• Fibre

  2g

• Sugar

  0g

• Salt

  0.74g

Ingredients

• 8 plump chicken thighs, skin on
• 2 lemons
• 2 tbsp chopped tarragon
• 2 tbsp olive oil
• 750g new potatoes
• 2 tsp paprika, sweet or smoked

Directions

1. Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the tarragon, 1 tbsp of the oil, and some salt and pepper. Slash the skin of each chicken thigh three times, then turn in the marinade. The chicken pieces can be cooked immediately or left in the fridge for up to a day.
2. Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Set a rack on top and arrange the chicken pieces on the rack. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.

Read More