i'm a bit behind on blogs, a bit of a backblog to send out there.
warm weather has been promised here this week, the scent of spring, so I planned a BBQ. however the Hills weather has been a bit changeable of late, so by late afternoon it was cool and cloudy. I persisted anyway, fired up the Weber, and put on the pork. I hadn't bothered to do the marinade properly, but it still tastes superb, so let me tell you what I should have done.
This recipe has its origins in the Spanish state of Catalonia, courtesy of the TIME LIFE cookbooks that my mother gave me, thereby starting a bookcase of cookbooks, and providing the ultimate coffee table book - the Offal volume...
get a big loin of pork (vegetarians please leave the room).
For the marinade (I'm guessing a bit here as I just kind of throw it together) - mix 1 tablespoon of olive oil, 6 tablespoons of tomato paste, 1 tablespoon of paprika, 1 tablespoon of lemon juice, 3 teaspoons of oregano, 1/2 teaspoon of chili powder, 2 teaspoons cracked black pepper, 1 teaspoon salt (optional). Rub it all over the pork and leave it for a few hours (they always say this, and for one I'd left it all day).
The good thing about this kind of marinade is that you can take it in different directions by adding more or less of the above ingredients.
That's about it. You have to BBQ it rather than bake it to get that great carcinogenic charcoal taste. I just love it.
I'll try to give a more specific version of the marinade - the one above is just a guess,
We're having it with BBQ'd spuds and onions and baked stuffed capsicums (chopped mushrooms, green olives, eggplant and cheese). Cut the tops off the capsicums. Scoop out the seedy part. Blanch the bums (bottoms) for 2 mins. Fill with mixed filling and top with more cheese. Bake moderate for about 40 mins. This is from a recipe book but I've changed the filling for tonight.
Nice with a Richmond Grove Black Cat Shiraz.