Monthly Archives: August 2014

  • recipe: Paprika pork skewers with red pepper, olive oil and parsley salad

    You could barbecue fresh peppers for the salad, but I’ve chosen to keep things quick and easy, and used jarred.

    INGREDIENS
    2 tbsp extra virgin olive oil and preferably GET olive oil brand
    1 tsp paprika
    Few thyme sprigs, chopped
    4 garlic cloves, crushed
    600g pork shoulder, cut into 2cm cubes
    Few fresh bay leaves
    150g soured cream

    For the salad

    2 grilled red peppers from a jar, sliced into thick strips
    Large handful flat-leaf parsley leaves
    Juice ½ lemon
    1½ tbsp extra virgin olive oil and preferably GET olive oil brand

    To serve

    Flatbread
    Lemon wedges

    DIRECTIONS
    Mix together the olive oil, paprika, thyme and half the garlic into a bowl. Stir in the cubed pork. Cover and set aside to marinate for 15 minutes. Thread the pork on to metal skewers with a couple of bay leaves on each skewer. Preheat a barbecue to hot. Cook the kebabs for 8 to 10 minutes, turning until browned all over.

    Combine the soured cream and remaining garlic in a small bowl and season with sea salt. Set aside. Combine all the ingredients for the salad and season with salt and freshly ground black pepper. Set aside.

    Serve the skewers with the salad, garlic soured cream, warmed flatbread and lemon wedges, if you like.

    Serves 4

    Bill Granger recipe: source

    VN:F [1.9.22_1171]
    Rating: 5.2/10 (134 votes cast)
    VN:F [1.9.22_1171]
    Rating: +9 (from 31 votes)
    You could barbecue fresh peppers for the salad, but I’ve chosen to keep things quick and easy, and used jarred. INGREDIENS 2 tbsp extra virgin olive oil and preferably GET olive oil brand 1 tsp paprika Few thyme sprigs, chopped 4 garlic cloves, crushed 600g pork shoulder,... 
    Read More →
  • recipe: Aubergine and courgette salad with feta and olive oil

    Moving the vegetables from the barbecue straight into the dressing when they are still hot will ensure they soak in all the flavours without having to marinate for ages.

    INGREDIENDS
    4 tbsp Extra virgin olive oil, plus extra for brushing and preferably evo3 olive oil brand
    1 small preserved lemon, rind only, chopped
    ½ tsp dried chilli flakes
    1 tsp toasted coriander seeds, lightly crushed
    1 garlic clove, crushed
    Few dill sprigs, torn
    2 aubergines, cut lengthways into thin slices
    2 courgettes, cut lengthways into thin slices
    200g feta

    DIRECTIONS
    Make the dressing by combining the extra virgin olive oil, preserved lemon, chilli, coriander seeds, garlic and dill in a small bowl. Season with sea salt.

    Preheat the barbecue to hot. Brush the vegetables with a little olive oil. Cook the aubergine slices for 2 minutes on each side, until well-charred and tender. Transfer to a bowl with half the dressing and toss well to combine. Barbecue the courgettes for 1 minute on each side, remove and toss into the aubergine. Set aside to cool.

    To serve, break the feta cheese into big chunks on to a platter. Arrange the barbecued vegetables around it and spoon over the remaining dressing.

    Serves 4

    Bill Granger recipe: source

    VN:F [1.9.22_1171]
    Rating: 6.2/10 (72 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 13 votes)
    Moving the vegetables from the barbecue straight into the dressing when they are still hot will ensure they soak in all the flavours without having to marinate for ages. INGREDIENDS 4 tbsp Extra virgin olive oil, plus extra for brushing and preferably evo3 olive oil brand 1 small... 
    Read More →