All Day Long Sticky BBQ Pork

All Day Long Sticky BBQ Pork

Preparation/Cooking Time - 1 x Night /1 x Day

Ingredients -

Overnight Marinade- 

5 x Spring onions

1 x Bunch of coriander roots

2/3 x Shallots

Big chunk of galangal around 5" - Bruised 

Big chunk of ginger around 6"- Bruised

2 x Star anise - Dry fry until fragrant

                  3 x Cloves - Dry fry until fragrant

Five spice powder - Good sprinkle

2 x Tbsp of dark soy sauce

3x Tbsp of chinese rice wine

150g of white sugar

1x Tbsp of red food colouring

Marinade Instructions -

Cook it all up and simmer 15mins 

Let it cool

Add your belly of pork (neck & shoulder are the more traditional cuts but I prefer the belly)

Leave overnight to marinate

Basting Syrup

5 x Tbsp of white sugar

1 x  Tbsp of light soy sauce

2 x Tbsp of hoisin sauce

1 Tablespoon of honey

Sprinkle of red food colouring...for colour!!

Sticky BBQ Sauce

2 x Tbsp of the basting syrup

2 x Tsp of red food colouring

2 x Star anise

Good pinch of five spice

250ml of Chicken stock

50g of Caster sugar

Good pinch of white pepper

2 x Tbsp of light soy sauce

2 x Tsp of dark soy sauce

1 x Small shaving of orange rind

2 x Tsp of cornflour - Mix with water prior to adding

3 x Tsp of toasted black sesame seeds - Dry roast before using

Garnishes -

1/2 x Fresh lime per serving

Sml Sprinkle of coriander per serving

2/3 x Slices of medium fresh red chilli per serving

1/2 x Tsp of toasted sesame seeds per serving

Instructions -

Once the pork has marinated overnight (or for at least 1hr) cook it in a preheated oven at 250 degrees for 25mins, then turn the temperature down to 160, slow cooking it for up to 7hrs. An hour prior to taking it out cover in the sticky basting syrup and put it back in the oven for another hour. Remember to keep adding the basting syrup and turning the meat every 20minutes.

To make the sticky BBQ sauce, combine all of the above and cook on the hob on a medium heat for 15 to 20 minutes adding the cornflour last. Taste to ensure you have a good combination of sweet, fragrant and peppery.

Serve with my 'Triple the Egg Fried Rice'

CHILLI & LEMON OCTOPUS

Chilli & Lemon BBQ Octopus

Feeds- 4/6

Prep & Cooking Time- 30mins 

Shopping List & Instructions

4/6  - Allow one whole octopus per person

5 x Dried red chipotle chillie - sliced

4 x Lemons - halved and squeezed

1 x Handful of coriander - finley sliced

1 x Generous glug of olive oil

1 x Sprinkle of rock salt

Instructions-

Marinate the fresh octopus in the lemon juice, olive oil, dried red chillies, salt & pepper, leave it in the fridge for 20 mins then make sure the BBQ is hot enough to get cooking on (coals should be light grey). Lay the otopus ocross the grate so you don't loose any of the tenticles down the gaps and let it cook. 

Cook for 4/5mins .The tenticles will curl up once cooked. Add a couple of the lemons to the BBQ for extra flavour and serve.

This work really well with a simple french stick or alongside lentils, salad, salsa or just on it's own.

To see this recipe in full follow the link for my 'Reluctant Veggie' Blog on The Independent

http://blogs.independent.co.uk/2013/07/17/dish-of-the-day-get-in-my-pop-up-super-crunchy-double-blackened-tofu-with-miso-gravy-cucumber-relish/

BOOK YOUR TABLE AT GET IN MY POP-UP...RESTAURANT. THERE'S A FEW SPACES LEFT.

25/26/27TH JULY 

TO BOOK- POPUP@GETINMYGOB.CO.UK

BBQ Mussels With Green Beans & A Star Anise & Smoked Chilli Broth

BBQ Mussels with Star Anise & Smoked Chilli Broth with Green Beans

Cooking / Preparation Time - 35mins

Feeds 4/6

Ingredients -

1Kilo of fresh mussels (de-bearded / cleaned)

1 x White onion - Diced

4 x Large cloves of garlic - Crushed & sliced

3 x Dried smoked chipotle chillies

3 x Star anise

1/2 x Courgette - Diced or into fine strips

2 x Pints of fish stock

2 x Handfuls of green beans

2 x Lemons - Cut in half and squeezed over mussels once cooked

1 x Handful of parsley - Finely sliced to garnish

Rock salt and black pepper

Instructions - 

Gently fry the onions, garlic, star anise, dried chillies and courgette in a small glug of rape seed oil. Season with salt & pepper and cook on a medium heat until the onion is translucent. Add the fish stock and let it cook for a further 20 minutes (this can all be done on the BBQ providing your pots don't have any plastic on them. Plastic handles melt!)

Place the cleaned and closed mussels directly onto the grate of the BBQ, making sure the grate is fine enough so you don't loose any to the BBQ. Let them cook until the shells have opened (this should take around 2/3minutes) then transfer them to the stock and cook for a further 1/2minutes. Add the fresh parsley and green beans with a squeeze of the lemons and serve. 

The star anise and smoked dried chillies give this dish such a subtle flavour and work really well with the BBQ'd mussels.

TRY THIS DISH.

AND DEFO TRY THIS ONE...

http://blogs.independent.co.uk/2013/07/10/dish-of-the-day-the-reluctant-vegetarians-recipe-for-summer-style-papaya-salad/

http://www.getinmygob.co.uk/

LOADS MORE SUMMER DISHES & BBQ OPTIONS

PLUS BOOK YOUR PLACE AT THE POP-UP NOW.

EMAIL -popup@getinmygob.co.uk

Tequila Lemon Prawns

Tequila Lemon Prawns 

Preparation / Cooking Time - 40mins

Feeds 4/6

Ingredients - 

10 x King prawns - Allow a minimum of 2 per person

5 x Tbsp of tequila 

2 x Lemons - Squeezed, plus zest of 1/2 lemon

Rock salt 

Black pepper

Garlic Parsley Butter -

3 x Large cloves of garlic

1 x Handful of fresh parsley - Finely chopped

40g x Butter

Rock salt

Instructions -

Marinate all of the above for at least 30 mins in the fridge then cook on the BBQ for 4/5 mins (once the coals have turned light grey). Add the lemons to the BBQ too.

To make the garlic parsley butter, muddle the garlic with the rock salt then add the butter before muddling some more. Once the garlic and butter are a smooth paste, add in your finely chopped parsley and that's it.

Serve the tequila prawns with the garlic parsley butter and you're in food heaven. 

25/26/27TH JULY 

TO BOOK- POPUP@GETINMYGOB.CO.UK

Avo, Eggs & Chilli Breakfast With Gherkins On The Side

Avo, Eggs & Chilli Breakfast With Gherkins On The Side

Cooking/Preparation Time 10mins

Feeds x 4

Ingredients 

Creme fraiche Scrambled Eggs-

6 x Free Range Eggs 

1 x  lrg tbsp Creme Fraiche

1 x Nob of Butter

1 x Jar of Pickled Gherkins

3 x Avocados

Chilli Flakes

Smoked Paprika

Chilli Oil

Chipotle Tabasco

Salt & Pepper

Brown Crunchy Loaf

Start by melting the butter on a medium heat in a non stick pan. Whisk the six eggs with the creme fraiche and season with salt & pepper. Add the mixture to the pan and with a spatula and move the egg around so it forms big lumps of creamy egg. (I'm not into an microwave style whisked fluffy egg)

In the mean time, lightly toast your bread and butter it -wknd treat.

Slice both your ripe avocado and gherkins and line up your choice of chillies and you're ready to go. 

It's super simple but super worth it. 

Aberdovey For the Wknd.